Thanks Federica, the iPhone that you buy for me (from uSA) is fantastic. I lost my previous one 2 months ago and now, thanks to your gift, i can take delicious cake pictures.

I LOVE YOU!!!!!!

Here some picture taken with my new iPHONE.

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Custard Pie - Crostata alla Crema

Serves 6 to 8
For the pastry:
2+2/3cups all-purpose flour (300 g)
10 tablespoons cold unsalted
butter (150 g)
2/3 cup granulated sugar (130 g)
1 whole egg, at room temperature
2 egg yolks, at room temperature
1/4 teaspoon baking powder
Grated zest of 1 lemon
For the custard:
2 cups milk (500 ml)
1/4 cup cornstarch (25 g)
4 egg yolks, at room temperature
1/4cup granulated sugar (50 g)
Grated zests of 2 lemons
For the assembly:
1/4 cup blanched, peeled almonds,
coarsely chopped (40g)
Confectioners’ sugar

I had a favorite restaurant in Rome called Sora Cecilia, decidedly not chic. It had evidently been put together in the very early fifties and not touched since, but it had wonderful Roman food, particularly a cream tart that every home cook in Rome makes. Alas, it closed, and I never managed to get Sora Cecilia’s recipe for her perfect crostata alla crema. Oh, she promised, but she never had the time, and now it’s gone forever. This
recipe is an elegant version of her crostata, given me by an excellent cook, known for her ability in the kitchen. In spite of a kitchen gleaming with marble and full of machines, she does everything by hand, “as Mother used to do.”

1 Preheat the oven to 325°F (165°C). Butter and flour a 10-inch (25-cm) springform pan.

2 Make the pastry: In a food processor or an electric mixer with a paddle, or by hand, mix together rapidly all the ingredients for the pastry. Divide the pastry dough into 2 parts, one slightly larger for
the bottom crust. Dust a marble or wooden work surface lightly with flour and roll out the larger piece of dough for the bottom crust. Drape the dough over the rolling pin and unroll it on the prepared pan. Fit it into the pan and trim away the excess. Refrigerate the prepared crust and the dough for the top while preparing the custard.

3 Make the custard: Put the milk, cornstarch, egg yolks, and sugar in a blender and blend for 30 seconds. Pour into a small saucepan and add half the grated lemon zest. Cook, stirring constantly, until thickened. If lumps appear, simply stir energetically until they disappear. Remove from the heat and cover the surface with plastic wrap to prevent a skin from forming. Cool slightly.

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Some chocolates from ARMANI STORE in Milan. The new line of sweets sold only in ITALY.

If you want more details please visit this site.

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Special cake dedicated to Super Mario. The nintendo cake and more.

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What italian cooks can prepare. A delicious cream cake.

For other Italian pictures click here.

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A sexy cake for a sexy lady: happy birthday!!!!

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A fantastic cake: Luis Vuitton by Fiorela. Click here for other pictures

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Crumb and Ricotta Pie
Torta di Briciole e Ricotta

Serves 10 to 12
For the filling:
1/4 pound pine nuts, lightly
toasted (110 g)
1 lemon, washed, for flattening
the pine nuts
1/4 cups sugar (250 g)
3+3/4 cups ricotta (30 ounces),
drained (850 g)
2 ounces bittersweet chocolate,
cut in tiny dice (60 g)
2 tablespoons rum
For the crust:
3+1/2 cups all-purpose flour (500 g)
13 tablespoons butter,
plus butter for the pan (200 g)
3 teaspoons baking powder
3/4 cup firmly packed brown
sugar (150 g)1 cup finely chopped almonds
(110 g)
1+1/2 teaspoons vanilla
1 egg
Confectioners’ sugar to dust
My friend Ada Parasiliti, born in Sicily, reared in Naples and Rome, now living in Milan, gave me this recipe. I use it often, and taught it in my cooking school, where it was very successful, particularly in Rome where ricotta is so good and so popular. If possible, the dessert should be timed so that it does not have to be refrigerated before serving.

1 Preheat the oven to 350°F (175°C). Line a 101/2-inch (27-cm) cake pan 2 inches (5 cm) high with aluminum foil and butter the foil generously.

2 Caramelize the pine nuts: Butter a marble surface or a large platter and place the lemon nearby. Heat ¡¿›cup of the sugar until it is a tawny brown. Add the pine nuts and mix well. Turn out the pine nuts onto the buttered surface and press with the lemon to flatten them. Leave the pine nuts to harden. When ready to use them, break
them up with your hands.

3 Sieve the ricotta or pass it through a food mill, and mix it with the remaining 1 cup sugar, stirring with a wooden spoon. Stir in the pine nuts, chocolate, and rum and set the filling aside.

4 Using the dough hook of an electric mixer or your hands, mix together all the ingredients for the crust, the egg last of all. The mixture will be slightly damp. the finished torta5 Sprinkle half of the crumb mixture over the prepared cake pan,
pat it against the pan, building it up around the sides to hold the ricotta filling. Pour in the filling and smooth with a spatula.
Sprinkle the remaining crumb mixture evenly over the top to cover the ricotta completely.

5 Sprinkle half of the crumb mixture over the prepared cake pan, pat it against the pan, building it up around the sides to hold the ricotta filling. Pour in the filling and smooth with a spatula. Sprinkle the remaining crumb mixture evenly over the top to cover the ricotta completely.
6 Bake the torta for 45 minutes. Cool on a rack before turning out. Sift confectioners’ sugar over the top just before serving. If there is torta left over, it should be refrigerated.

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If you want to discover the Italian foods, please see these videos.

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