crostata di marmelatta

PASTRY

2 1/4 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
small amount grated lemon zest (optional)
3/4 cup chilled unsalted butter, cut into bits
1 whole egg, plus 1 egg yolk
1 teaspoon vanilla extract

FILLING

2 or so cups of raspberry jam

INSTRUCTIONS

To make the pastry, in a large bowl, stir together the sugar, flour, salt, baking powder, salt and lemon zest. Using a fork, pastry cutter, or gloved hand, work in the butter until the mixture resembles course crumbs.

In a small bowl, whisk together the egg yolk, egg and vanilla. Pour mixture over the dry ingredients and work together just until the liquid is incorporated. DO NOT overwork. If the mixture seems too dry, add a teaspoon of water, just enough to bring the dough together. Shape the dough into a ball, wrap in plastic wrap and refrigerate for at least 20 minutes.

Preheat oven to 350 degrees

Remove part of the dough to decorate the top of the tart

Place the remaining dough between 2 sheets of plastic wrap and roll into a 12 inch round. Transfer to a 10-inch tart pan with a removable bottom, pressing it smoothly against the bottom and sides

Spread jam evenly in the pastry shell

Use the remaining dough to decorate the top

Bake until the pastry is golden brown. Convection oven approximately 20 minutes; residential ovens 30-45 minutes. Transfer to a wire rack to cool for 10 minutes. Remove the pan rim and let the tart cool completely.

buon appetito!

gnocchi di patate

GNOCCHI INGREDIENTS

2 lbs boiled potatoes, peeled
1 ¾ cup all purpose flour + 1/2 cup
2 pinches sea salt
Small amount regular salt
1 egg

INSTRUCTIONS

In mixing bowl mash potatoes until smooth

Sprinkle in 2 pinches sea salt

Create a well in the middle

Pour 1 ¾ cup flour around the well

Crack egg into well

Mix potato, four, egg mixture by hand until smooth

Roll into large log

Cut off hand sized piece

On well floured surface, roll into long ¾ inch rope

Cut into 1” pieces

Roll along fork and pinch with thumb

Boil gnocchi in salty water until they float to surface

Remove with slotted spoon place on platter

Spoon sauce over gnocchi, mix

NOTE:

Really good with a rustic meat ragu! Eat right away. If you don't want to use all of your gnocchi, the dumplings can be frozen.

For re-use, keep frozen until ready to boil.

buon appetito!