Step by Step Guide to Making Sicilian Crostatas with Orange Marmalade

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Sicilian Crostata with Orange Marmalade

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★★★★★

5 from 2 reviews

• Author: Veronica Lavenia
• Total Time: 1 hour 50 minutes
• Yield: 8 servings

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Description

This delicious Italian crostata is ideal as an indulgent coffee break snack, or a weekend breakfast treat.

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Ingredients

Units MUS

For the Orange Marmalade:

• 3 1/2 ounces (about 1/2 cup) oranges, roughly 500g
• Juice of 1 lemon and 1 orange
• 9 oz (about 1 1/8 cups) light brown sugar, roughly 250g
• 1 teaspoon ground cinnamon

For the Pastry:

• 3 1/2 ounces (about 1/2 cup) light brown sugar, roughly 100g
• 9 oz (about 1 cup + 2 tablespoons) high quality butter, roughly 250g
• 14 oz (about 2 3/4 cups) Kamut or Farro flour, roughly 400g

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Instructions

For the Orange Marmalade

1. Preparation of Oranges: Start by peeling the oranges. Once peeled, ensure there are no seeds or tough parts.
2. Combining Ingredients: In a medium-sized saucepan, add the peeled oranges and light brown sugar.
3. Juicing: Pour in the freshly squeezed juice from one lemon and one orange into the saucepan.
4. Cooking the Marmalade: Place the saucepan on the stove set to low heat. Allow the mixture to simmer gently. Regularly stir and check for consistency for about 30 minutes. The marmalade is ready once it thickens and reaches your desired consistency.
5. Finishing Touch: Once done, remove the saucepan from the heat. Mix in the ground cinnamon and give it a good stir. Transfer to a bowl and let it cool down.

For the Pastry

6. Starting the Dough: In a large mixing bowl, cream together the light brown sugar and butter until they’re well combined and have a smooth texture.
7. Incorporating the Flour: Gradually pour in the Kamut or Farro flour. Continuously mix until you get a compact dough that holds together.
8. Resting the Dough: Shape the dough into a ball or disk and wrap it with plastic wrap. Place it in the refrigerator, letting it rest for about 30 minutes. This helps the dough firm up and makes it easier to roll.
9. Preheating the Oven: Set your oven to preheat at 350°F (180°C or gas mark 4).
10. Rolling and Preparing the Dough: After the resting period, sprinkle some flour on a clean surface. Roll out the dough evenly until it fits your baking sheet. Transfer it there and gently press it down.
11. Docking the Dough: Using a fork, prick the surface of the dough at regular intervals. This technique, called “docking,” prevents the pastry from puffing up too much while baking.
12. Adding the Marmalade: Evenly spread the cooled orange marmalade over the entire surface of the dough.
13. Baking the Crostata: Position the baking sheet in the preheated oven. Bake for approximately 35 minutes. The crostata is ready when the crust has turned a golden brown color and the marmalade is bubbly.
14. Cooling and Serving: Once baked, remove the crostata from the oven. Place it on a cooling rack and let it cool slightly. Slice into desired portions, serve, and enjoy!

• Prep Time: 45 mins
• Cook Time: 65 mins
• Category: Baking, Dessert
• Method: Baking
• Cuisine: Sicilian

Nutrition

• Serving Size: 1 crostata
• Calories: 590
• Sugar: 40g
• Sodium: 230mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 8.5g
• Trans Fat: 0g
• Carbohydrates: 80g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 70mg

Keywords: baking, crostini, crostata, marmalade, sicily, sicilian, dessert, pastry, coffee break, oranges, blood oranges

The post Sicilian Crostata with Orange Marmalade appeared first on Honest Cooking.

“Penne alla Puttanesca” is an Italian sauce, from the South of the Country. The origins of the name are uncertain but some studies and translations argue that the dish was originally served in a Neapolitan brothel. The bright colors of the ingredients also recalled the underwear worn by female escorts.

My twist is the use of a short Farro pasta. Farro is an ancient, unrefined Italian grain. You can find it in Italian specialty food stores. Failing that, you can replace with Kamut or wholemeal wheat pasta. The advantages of using non-refined wheat are multiple, both for the health and for the taste. The whole wheat pasta, for example, maintains better cooking (rigorously al dente), becoming much more digestible than an overcooked pasta.

Farro Fusilli Puttanesca

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• Author: Veronica Lavenia
• Total Time: 25 minutes
• Yield: 4 servings

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Even with a risqué background, puttanesca has a delicious history and a fun future when made from the ancient Italian grain, farro.

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Ingredients

Units MUS

• 300 g 11 oz Farro Fusilli (or other short pasta)
• extra virgin olive oil to taste
• 1 clove of garlic
• 500 g 17 oz tomato pulp
• 50 g 2 oz pitted black and white olives
• 1 tablespoon capers
• sea salt and pepper to taste

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Instructions

1. Cook the pasta “al dente” in boiling salted water.
2. In a saucepan, heat the oil, add the garlic (cleaned and chopped) and brown it.
3. Add tomato pulp, olives and capers, leaving mix together the ingredients for a few minutes.
4. Season pasta with the sauce, adding pepper to taste.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Main
• Method: Boiling
• Cuisine: Italian

Keywords: Pasta, puttanesca, fusilli, farro, italian food, comfort food, olives, tomatoes

The post Southern Italy: Farro Fusilli Puttanesca appeared first on Honest Cooking.

Photo by G. Giustolisi

A delicious recipe that those who usually do not like tofu also love. Olives, Mediterranean spices, fresh and juicy seasonal tomatoes are some of the ingredients that give color and flavor to tofu (organic and top quality). You can alternate tomatoes with other seasonal vegetables, although I think this remains the winning pair.

Baked Tofu and Herbs

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• Yield: 4 servings

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Ingredients

• 300 g 11 oz soft tofu
• A handful fresh basil (washed)
• 1 tsp dry oregano
• 1 tsp dry thyme
• ½ tsp chili powder
• 80 g 3 oz green olives, pitted
• 6 to matoes
• 1 onion
• 1 tbsp capers (desalted)
• White Pepper (to taste)
• 4 tbsp extra virgin olive oil

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Instructions

1. Cook the tofu in salted water for 10 minutes from boiling. Pour the tofu into a mixer with basil, oregano and thyme (if necessary add 1 or 2 tablespoons of water). Blend until you get a creamy consistency.
2. In a pan, cook the onion with a spoon of olive oil and a pinch of sea salt.
3. Add the onion, desalted capers and olives to tofu and mix well. Pour the creamy tofu in a pan, oiled (or covered with baking paper).
4. Cut the tomatoes and lay over the tofu cream.
5. Brush the surface with the remaining olive oil spoons. Add the basil leaves and bake, in preheated oven, at 180° (350°F/ Gas 4).

The post Baked Tofu and Herbs appeared first on Honest Cooking.

Image by G. Giustolisi

Usually, in my recipes I try to avoid using tropical fruits. They are delicious, but to get them here in Italy in good shape is very hard. In Sicily, due to climate change, it is possible to cultivate avocado and mango. I buy these fruits directly from the Sicilian farmers and the taste is unique.

This bruschetta has all the freshness of typically summer ingredients like tomatoes and basil (from my vegetable garden) and the delicacy of a pesto, made special by avocado, rich in nutritional properties.

A New Summer Bruschetta

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• Author: Veronica Lavenia
• Yield: 6 servings

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This bruschetta has all the freshness summer, like tomatoes and basil and the delicacy of a pesto, made special by avocado.

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Ingredients

• 200 g 7 oz dates (or cherry) tomatoes, washed
• Pinch of sea salt
• 6 tbsp extra virgin olive oil
• The juice of one lemon
• 1 tsp raw coconut sugar
• 1 tbsp dry spices (oregano, chili pepper)
• 1 ripe avocado
• 5 basil leaves (washed)
• 8 brown rice cakes

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Instructions

1. Cut the tomatoes in half, season with sea salt, 2 tablespoons of olive oil, half a lemon juice, sugar (to remove acidity) and spices. Bake the tomatoes in a frying pan, covered with baking paper, at 180 ° (350 ° F / Gas 4) for 5-10 minutes.
2. Blend the avocado pulp with 4 tablespoons of oil, the basil leaves and a half lemon. Spread the pesto over the rice cakes and put on each of the freshly baked tomatoes.

• Category: Appetizer

The post A New Summer Bruschetta appeared first on Honest Cooking.

Recipe from “A modern Italian table”, out now (New Holland Publishers Australia) available here. Photos by G. Giustolisi

Chocolate Glazed Carrot Cake

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• Author: Veronica Lavenia
• Yield: 6 to 8 servings

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A soft, moist cake with a delicate flavor. Ideal for dipping in milk, it is perfect also as a dessert after a light meal. In this recipe, pistachio is the ingredient that makes the difference.

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Ingredients

• 100 g 3½ oz pistachios
• 50 g 2 oz toasted whole almonds
• 80 g 2 ¾ oz dark brown sugar
• 3 carrots
• Pinch of sea salt
• 1 egg
• 150 g 5 oz brown rice flour, sifted
• 15 g ½ oz organic baking powder
• 100 g 3½ oz 80% dark chocolate
• 1 orange zest
• 2 tablespoons sliced almonds

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Instructions

1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease and line a 22 cm (81/2 inch) springform tin with baking paper.
2. In a blender, process the pistachios and almonds with the sugar and set aside.
3. Peel and grate the carrots and mix with a pinch of salt. Add the egg, flour and baking powder and mix quickly. Add to the pistachio and almond mixture.
4. Pour the batter into the baking tin. Bake for 40 minutes, or until lightly golden.
5. Meanwhile, melt the chocolate in a double boiler and add the orange zest.
6. When the cake is still warm, pour the chocolate glaze over and sprinkle with the sliced almonds.

• Category: Baking

The post Chocolate Glazed Carrot Cake appeared first on Honest Cooking.

Photo by G. Giustolisi

Pizza is one of the most representative Italian dishes. Like many other culinary creations of traditional Italian cuisine, it also sinks its history between myth and reality.

The scenario of this story is the South Italy and the beautiful city of Naples, magical place in which were born many iconic Italian dishes.
It was the summer of 1889, when King Umberto I and Queen Margherita of Savoy resided in the palace of Capodimonte, near Naples. The Queen had already heard of the famous Neapolitan pizza and, wanting to taste it, she called the most famous pizza maker at the time, Don Raffaele. The man, together with his wife, prepared three different types of pizza that, in the colors, attracted the Italian flag: one with cheese and basil; one with garlic, oil and tomato and another with tomato, mozzarella and basil. Queen Margherita liked so much the latter that Don Raffaele gave her name to the pizza, although this type of pizza already existed and was known and appreciated throughout the city.
A simple dish and, just for this, difficult to perform. What makes inimitable the Neapolitan pizza is the perfect blend of high quality flour and the organoleptic characteristics of the water in the area (in addition to the manual of the Neapolitan pizza makers, their natural talent). In Italy, you can eat a great pizza from North to South but the world capital of pizza is and remains Naples.

At home, is not always easy to make a good pizza (often, it depends also on the homemade oven, that, of course, can’t replace the stone oven). In any case, even the homemade pizza, is one of those pleasures to be granted, using simple but first choice ingredients (pizza, like pasta, not make you fat, as is commonly believed abroad, if seasoned with few and genuine ingredients).

Water, unrefined ancient Farro flour, extra virgin olive oil, tomatoes and mozzarella cheese are the main ingredients of my basic recipe.
Love and passion are the added values that will make special your Italian homemade pizza.

Pizza Margherita

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• Author: Veronica Lavenia
• Yield: 1 pizza

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Make one of the most representative dishes of Italian cuisine that crosses the lines in history between myth and reality.

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Ingredients

• 600 g 21 ounces Farro (or Kamut) flour
• sea salt to taste
• 12 g ¼ oz instant dry yeast
• 500 ml 17 fl oz water
• buffalo mozzarella to taste
• 1 clove garlic
• 4 tbsp extra virgin olive oil
• 500 ml 17 fl oz tomato pulp
• a sprig of basil

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Instructions

1. Mix together the flour, salt and instant dry yeast until you get a soft dough, adding water little by little.
2. Let the mixture rise for 20 minutes (recommended time, only if you use instant yeast).
3. Brown the garlic in extra virgin olive oil. Remove it and cook tomato pulp until the sauce is consistent (15 minutes).When tomato is cook, add extra virgin olive oil to taste and basil.
4. Roll out the dough on an oiled baking pan. Pour the tomato sauce. Slice the mozzarella cheese and pour over the tomato.
5. Season with plenty of extra virgin olive oil and basil.
6. Bake at 180°C (350°F/ gas 4 for 30 minutes.

• Category: Main
• Cuisine: Italian

The post Pizza Margherita appeared first on Honest Cooking.

Photo G. Giustolisi

Recipe from A Modern Italian Table (New Holland Publishers) available on Amazon and the best US online bookshops

Zucchini (courgettes), are in season, and together with dried cranberries they make a winning combination in this delicious cake—perfect for spring and summer breakfast.

This is a perfect recipe to make with children. It is great to involve them in preparing cakes like this because it teaches them to vary the ingredients, allows them to try different flavours and encourages them to eat more fruit and vegetables.

Zucchini and Dried Cranberry Cake

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• Author: Veronica Lavenia
• Yield: 6 servings

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This slightly sweet cake is a great way to use up zucchini when you have a lot coming out of your garden.

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Ingredients

• 2 eggs
• 75 ml 21/4 fl oz mild extra virgin olive oil (or 100 ml/31/2 fl oz cold-pressed organic sunflower oil)
• 80 g 23/4 oz raw coconut sugar
• 200 g 7 oz brown rice flour, sifted
• 50 g 13/4 oz buckwheat flour, sifted
• 15 g 1/2 oz organic baking powder
• 1 tablespoon bourbon vanilla powder
• 1 banana
• 2 zucchini (courgettes, grated)
• 1 handful dried cranberries (sugar and palm oil free)

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Instructions

1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease and line a 22 cm (81/2 inch) springform tin with baking paper.
2. Using an electric mixer, beat the eggs with the olive oil and sugar. Add the flour, baking powder and cinnamon and mix until well combined.
3. Peel the banana and mash in a bowl using a fork. Add the flour to the banana, along with grated zucchini.
4. Add the dried cranberries.
5. Pour the batter into the tin and bake for 40 minutes, or until golden brown. Cool in the tin for 5 minutes before lifting out carefully onto a wire rack to cool completely.

• Category: Baking

The post Zucchini and Dried Cranberry Cake appeared first on Honest Cooking.

G. Giustolisi

Eggs, sugar and dairy free, these delicious cookies are rich in energy, perfect for soaking. Sicilian pistachios give a unique taste to this rustic made with rice milk so highly digestible.

Vegan Pistachio Cookies

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• Author: Veronica Lavenia
• Yield: 12 cookies

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Ingredients

• 150 ml 5 fl oz rice malt
• 200 g 7 oz wholemeal Farro flour
• 50 g 2 oz oats flour
• 1 tsp organic baking powder (optional)
• 100 g 3½ oz chopped pistachios
• Pinch of sea salt
• 50 ml 2 fl oz organic rice milk

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Instructions

1. In a saucepan, just heat malt and set aside. In a bowl, mix together all the other ingredients.
2. Add the malt and knead the dough until it is compact. Roll out the dough and form thes hapes you want.
3. On a baking tray, covered with parchment paper, place the cookies and bake at 180°C (350°F) for 15 minutes.

• Category: Baking
• Cuisine: Italian

The post Vegan Pistachio Cookies appeared first on Honest Cooking.

In Italy, pasta with tomato sauce and Parmigiano cheese, is the plated for excellence. The key or secret ingredient to master is to always have the best tomato sauce. The sauce should always be thick enough to just stick to the pasta without being runny or slipping through the shapes.

I made this recipe with Sicilian cherry tomato pulp but you can also use San Marzano variety. Sicilian cherry tomatoes have a unique taste from the Mediterranean climate which provides the best growing and maturing climate. Prepare the sauce, adding just one clove of garlic and enjoy it!

How to Make Perfectly Simple Tomato Sauce with Pasta and Parmigiano

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• Author: Veronica Lavenia
• Yield: 4 servings

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Simple tomato sauce may sound boring, but it is a par for to measure skill. The trick is to have the right variety or combination of varieties of tomatoes.

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Ingredients

• 1 clove of garlic
• 500 g 1Ib/2 oz tomato pulp (cherry or San Marzano tomato)
• sea salt to taste
• 320 g (11 ¾ oz short or long high quality Italian pasta)
• 100 g 3½ oz Parmigiano cheese
• 1 tbsp extra- virgin olive oil

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Instructions

1. Brown the garlic in extra virgin olive oil. Remove it and cook tomato pulp until the sauce is consistent (15 minutes).
2. When tomato is cooked, add extra virgin olive oil to taste.
3. Cook the pasta in boiling salted water till “al dente”.
4. When the pasta is cooked, add tomato sauce and stir.
5. Transfer the mixture into a serving dish and garnish with a generous sprinkling of Parmigiano cheese.
6. Serve warm.

• Category: Primi
• Cuisine: Italian

The post How to Make Perfectly Simple Tomato Sauce with Pasta and Parmigiano appeared first on Honest Cooking.

Since the asparagus have a very short season, I take this opportunity to eat them almost every day, when possible. They contain many beneficial properties for the body and are very versatile. Creamy asparagus risotto is a classic of Italian cuisine, in spring. This vegetarian (or vegan, if butter free) dish contains all the flavors of a few but great quality ingredients: organic Italian semi round brown rice, wild asparagus, sea salt and a very special strong Sicilian extra virgin olive oil, ideal for a perfect butter free creaming.

Creamy Asparagus Risotto

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• Author: Veronica Lavenia
• Yield: 2 servings

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While they’re in season, let’s eat all the asparagus we can, starting with this creamy asparagus risotto.

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Ingredients

• A small bunch of asparagus (wild if possible)
• 200 g 5 oz semi round brown rice
• Pinch of sea salt
• 4–5 tbsp extra virgin olive oil
• 3 tbsp grated Parmigiano Reggiano

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Instructions

1. Wash and clean the asparagus and cut the tops finely.
2. Wash the brown rice and cook al dente, in boiling salted water (half a liter of water), until water is absorbed. Remove from the heat, stir in extra virgin olive oil (if you choose Italian oil, is preferable a strong oil from Southern Italy or Sicily, which better enhances the unmistakable taste of asparagus).
3. Add a sprinkle of good Parmigiano for a more creamy risotto. Serve immediately.

• Cuisine: Italian

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This is a classic of Italian culinary tradition, once considered the poor man’s meat. Italian cuisine is rich in vegetarian and vegan recipes from Mediterranean tradition. Very popular not only in typical Italian trattorias but also in starred restaurants, pasta and beans is one of the symbols of Italian home cooking. Every Italian woman will give you her favorite recipe (remember that in Italy, every family has its ‘own’ version of a recipe. This is one of the most simple and easiest to make from my third book, ‘The Vegetarian Italian Kitchen’.

Pasta e Fagioli: Pasta and Bean Soup

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• Author: Veronica Lavenia
• Yield: 4 servings

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Dive into a comforting bowl of this classic Italian pasta e fagioli that is hearty enough on its own, without any meat.

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Ingredients

• 500 g 17 oz dried pinto beans;
• 1 tbsp baking soda;
• A stalk of celery;
• 1 carrot;
• 1 onion;
• 1 shallot;
• Pinch of sea salt;
• Pepper (to taste)
• 320 g 11 oz short pasta

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Instructions

1. The night before, soak the beans in cold water with a tablespoon of baking soda.
2. The next day, rinse the beans thoroughly and cover with water. Cook the beans with the celery, carrot, onion, shallot (all cleaned and cut into rounds) for 50-60 minutes.
3. Halfway, through cooking, add the salt, pepper and pasta. Serve warm.

• Cuisine: Italian

The post Pasta e Fagioli: Pasta and Bean Soup appeared first on Honest Cooking.

Shutterstock: lapas77

It never get old to reiterate that the key of to Italian cuisine is to always use the highest quality of ingredients. The Italian territory, while being of small size, possesses culinary treasures that constitute the nation’s oil. Only these unique products (many of which PDO and Slow Food Presidium) make inimitable one of the most popular cuisines in the world.?The Sicilian salt, along the road that leads from Trapani to Marsala (Western Sicily) is one of those valuable goods that enrich with special tastes of the dishes not only of the island but of the whole country.

The integral artisanal Trapani sea salt (Slow Food Presidium and IGP) is grown in a natural habitat of great charm and beauty: the WWF Trapani Salt Reserve and Marsala Stagnone, oasis frequented by herons, egrets, pink flamingos and other birds typical of wetlands.
Trapani sea salt is born from the simple evaporation of sea water, thanks to the many winds that blow this area of the Sicilian coast. And it is the wind, along with other natural elements such as sea water and the sun, that creates the so-called “white gold”.

The salt flats are a strikingly beautiful. They are made of water, windmills and white pyramids of salt. The colors of the salt are constantly changing, depending on the different stages of maturation of rooms: from blue to green, from pink to deep orange (after curing), the dazzling white, shortly before harvest, makes the tanks similar in ice fields, on which to skate, or fields of fresh snow.
This salt has undisputed properties. It contains more potassium, more magnesium and a minor amount of sodium chloride. It also has an intense flavor, so, it only takes a small amount, compared to other types of salt.

Sea salt is obtained by evaporation of sea water, which is introduced in the salt flats through Archimedes coil (also known as Spiral). The water enters the first tank, then passes from one to another with a flow that is controlled by the skilled hands of man. The transition from one tank to another (the number of tanks varies with the abstention of saline), and the effect of evaporation due to sun and wind, determine an increase in salt concentration. In the servant tank, finally, the water becomes saturated and ready to be immersed in the salt pans, to deposit the sea salt. The cycle lasts from June to September. Weather permitting, the first crop is made after 50 days from the start of cultivation (in September), the second after 30 days. Is picked by hand by workers with shovel and wheelbarrow, and make heaps of salt in “Arioni” spaces in front of the salt pans.

Trapani sea salt is harvested by hand from the salari and does not undergo refining processes or washes that alter the properties. Instead, in the industrial production, the collection is done by mechanical means and, in the processing step, the salt undergoes processes of refining and the additions of other mineral salts, providing an entirely different product.

A humble product, Trapani sea salt contributes to the flavor of specialties of Sicilian and Italian foods.

During your next trip to Sicily to discover its artistic and culinary heritage, be sure to visit this piece of Italian history where the salt pans date back to 500.

Trapani salt is also available in the best Italian or Sicilian specialties.

The post On the Street with Sicilian Sea Salt appeared first on Honest Cooking.