Archive for May, 2014

Step by Step to a Savory Crostata

Posted May 16, 2014 By Adri

Zucchini Crostata with Ricotta-Lemon Filling


Zucchini Crostata with Ricotta-Lemon Filling


When most of us hear “crostata” we think of dessert, and a sweet crust topped with sugary fruit, caramelized and bubbling from its time in the oven. Rustic and free form, these open face tarts are good for main dishes too. Savory crusts topped with cheese, meats, and vegetables make simple, unfussy lunches, portable picnics, and satisfying light suppers.

Start with the crust. Lose the sugar, and you are on your way. Switch out some of the all-purpose flour for something with more character and bite, a little whole wheat flour, or perhaps rye flour or semolina. Add a hint of nutmeg, and seal the deal by substituting olive oil for butter. You are home free and dining savory. This olive oil pastry is the ultimate no-hassle crust. Quick to make, sturdy and easy to roll out, you’ll be glad to have this one in your repertoire.


Zucchini Crostata with Ricotta-Lemon Filling


Here I have used fresh ricotta atop the pastry base. The ricotta, flecked with lemon zest and delightfully fragrant lemon thyme, is dotted with sautéed pancetta and green onions, making a delightful medium for thinly sliced zucchini coins and a generous sprinkling of one of Abruzzo’s finest olive oils, Agrumato Lemon. The lemon scented oil adds bright notes of citrus while keeping Read more… »

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Roasted Red Onions with Basil, Fennel, Balsamic Glaze


These members of the Allium genus are covered with a red parchment-like skin, and their deep purple and white variegated interior is a glory to behold. Read more… »

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