recipe for Marmalade Crostata comes form Taste
Tuscany which organises personalised wine
and gastronomic tours and vacations in Tuscany.
Tuscany is run by a group of girls, English
and Italian, all enjoying life to the full in Tuscany,
with its simple pleasures, excellent food and friendly
locals. The aim of the business is also simple, to
show others what a truly beautiful part of the world
Tuscany really is, seen from the inside.
in Tuscany without their help and knowledge and you
will probably miss 90% of what Tuscany and the Tuscan
people really have to offer. Remember they live there!
When you live somewhere you benefit from a knowledge
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Tuscany you will experience the real Tuscany.
is a simple Tuscan cake often served as a dessert.
It can be made with any type of marmalade and if it's
home made marmalade then even better.
The history behind the Crostata is unclear with some
saying it was a gift from grateful habitants of Napoli
to a pagan goddess of the sea near in pre Christian
times created from ingredients that symbolised strength
and richness (flour), rejuvenation of life (eggs)
and the sweetness of the siren's song (sugar). Other
legends place the Crostata as an Easter tradition;
the cake that finally brought a smile to the face
of the Queen of Austria when Ferdinando II di Borboni
was king - he declared it as an Easter desert to guarantee
his wife's smile at least once a year; or a symbol
of the resurrection of Christ created in the ancient
convent of San Gregorio Armeno.
In any case it became a popular desert to exchange
among friends at Easter and as such over time different
versions were created as each person wanted to make
their gift slightly different. Now you will often
see it on menus all year round and especially at events
such as harvest festivals and Easter of course.
for Marmalade Crostata
grated lemon rind
One small cup
to make Marmalade Crostata
the eggs with the sugar.
the butter and mix well into a creamy consistency.
the flour and the baking powder a little at time,
the lemon rind and vermouth.
you have a smooth dough set aside a quarter of it
then roll the remainder to form the base of the
into a baking tin/flan case - round or square as
a generous amount of marmalade across the whole
of the dough base.
the set aside dough, roll then flatten strips and
place across the top of the marmalade to make a
at 180°C/350°F for 20/25minutes until the
lattice is golden brown.
warm or cold as preferred with cream or ice cream.
4 - 6
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