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baccelli e pecorino - raw fava beans and pecorino cheese there are few things that herald spring in florence like this simple dish. especially because eating fava beans raw requires that they are young. in a few months the beans become too large and are covered in a thick skin that is unpleasant to eat. at this point they can of course be peeled. (a thankless task performed in restaurants when the head chef hasn't had the time to change the menu yet...) i've seen florentines almost in tears in anticipation of this dish... and the the accompanying spring. Continue »
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crostata di ricotta, limone e pistacchio - italian short crust, fluffy lemon and ricotta filling, pistachios a traditional southern italian crostata paired with pistachio crumble. slight change in technique.. the ricotta is blended with an immersion blender to produce a super smooth and more liquidy ricotta. this allows the whipped eggs to keep most of the air and create a fluffier lighter filling. This filling should rise and hold its rise in the oven. traditional methods for smoothing ricotta such as passing through a sieve keep a thicker texture. essential for cannoli, but not for this crostata. Continue »