La Belle Cuisine - More Pie Recipes
Fine Cuisine with Art Infusion
"To cook is to create. And to create well...is an act of integrity, and faith."
Crostata di Ricotta
"A man can always accept a piece of pie.
Recipe of the Day Categories:
Friday, November 10, 2006
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recipe double-crust pasta frolla (see below), using orange zest
out large disk of dough 1/8 inch thick on a floured surface.
Fit it into a 9-inch tart pan with removable fluted rim and crimp
the edge. Chill the shell 30
minutes. In a small bowl
combine raisins and grappa and let raisins macerate 30 minutes.
Italian Double-Crust Pasta Frolla
1/3 cups flour
In a large bowl whisk together flour, sugar, salt and zest. Blend in the butter with pastry blender (or use food processor) until it resembles meal. In small bowl whisk together whole egg, egg yolk and vanilla. Add egg mixture to flour mixture and toss until egg is incorporated. Turn mixture out onto work surface, knead it lightly with heel of hand to distribute the egg and form dough into 2 disks, one slightly large than the other. Chill the dough, wrapped in plastic wrap, for at least 1 hour or overnight. Let dough stand at room temperature until softened but still firm enough to roll.
Ingredients for single crust: 1 1/3 cups flour, 3 tablespoons sugar, 1/2 teaspoon salt, freshly grated zest of lemon or orange, 1/2 cup cold unsalted butter, cut into bits, 1 large egg, beaten lightly, 1 teaspoon vanilla extract.