Browsing Tag

basics

How to Make Italian Sweet Pastry Dough

February 10, 2016

Today, I’m introducing you to pasta frolla, an Italian sweet pastry dough. It is also known as shortcrust pastry. Pasta frolla is the base for many Italian desserts, especially crostata, a tart filled with fruit preserves or pastry cream (sometimes both), or even Nutella. Pasta frolla is also the dough of choice for pastiera napoletana, a traditional Italian Easter dessert, as well as delicate cookies that Italians call frollini. Once baked, pasta frolla is both tender and flaky, almost like shortbread, but less dense. The milk solids from the butter contribute not only to the texture of pasta frolla, but also to its rich, delicious flavor. […]

How to Make Classic Tomato Sauce

December 22, 2015

The last of my Christmas cookies have been baked, my gift tins have been shipped off, and Christmas cards are in the mail. I had hoped to stay on my blogging schedule this month, but instead, I’ve been feeling like I have to beat the clock each day with all of my Christmas “to do’s”. After this week, I’ll be taking a break to regroup and re-charge. There’s going to be a lot of cookbook and food magazine reading going on with my feet propped up on the coffee table and I can’t wait. Despite the holiday rush, the one thing I’ve […]

How to Make Cream Cheese Pastry Dough

November 24, 2015

I’m back with one more “basics” post before the Thanksgiving festivities begin. Today, I’m showing you how to make cream cheese pastry dough. This is a great dough to start with if you are new to making dough from scratch because it comes together easily and is a dream to roll out. Cream cheese pastry dough was the first dough I learned how to make and it took me no time to master it. Like all butter pie dough, I like to make cream cheese pastry dough in the food processor because it comes together quickly, with just a few pulses and a […]

How to Make Pumpkin Purée

November 19, 2015

We have arrived at this week’s last “basics” post. Today, I’m showing you how to make homemade pumpkin purée. I know this is not an Italian recipe, and I’m breaking my all-Italian-recipes “rule”, but around Thanksgiving, I start making many of my favorite, traditional American recipes. Italians do eat many varieties of winter zucca (squash) which they use in velvety zuppe (soups) and fillings for ravioli, tortelli, and other stuffed pasta. I’m making a pumpkin pie for our Thanksgiving dessert table this year, and I wanted to make my filling with fresh pumpkin. Homemade pumpkin purée couldn’t be easier to make. Sure, opening […]

How to Make All Butter Pie Dough

November 18, 2015

Welcome to this week’s second “basics” post! Not long ago, I decided to stop being intimidated by the idea of making all-butter pie dough and taught myself through (a lot of) trial and (even more) error. Pie dough is one of those recipes that strikes fear in the hearts of many home cooks and bakers. I can empathize; I’ve been there, too. I used store-bought pie dough for years and avoided making it from scratch like it was my job. But…I finally learned and that’s what’s important! I got help with technique from my mother-in-law, Eleanor, who has been making pie dough […]

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