Strawberry tart with elderflower pastry cream It could not wait there, in the archive, for another year, could it? I looked at this strawberry tart and I told myself that, after all, it is always the right time to make it: a Sunday gathering with the family, an invitation to a friend’s house, but also one of those afternoon teas in the garden that then, lazily, turn into into a dinner. On Friday, coming home after the event, elated for the speech and light as after an exam, I realised that summer had arrived.Īnd summer found me totally unprepared, with the duvet still on the bed and the plaid abandoned on the sofa in the living room, with my coasts hanging on the coat rack along with the woollen scarves, without my favourite teas for the scorching hot afternoons and with a couple of spring recipe still in draft here on the blog. I had not noticed that the most rainy, humid and cold spring of the last few years had finally given way to the new season. For days I roamed around the house holding the crumpled pages of my speech, trying to learn it by heart, forgetting everything else. A public speech, in English, in front of so many people, certainly falls into the category of those tasks that make me slightly nervous. If I am worried about something, I don’t even realize what’s going on outside my window. In the last weeks, I’ve been completely absorbed by cooking classes, photo shootings and the preparation of a speech on Tuscan PDO and PGI products for BuyFood Toscana. The brambles along the road were dotted with white flowers, as fleeting as this feeling of lightheartedness of the first days of summer. The grass had grown out of control, just like the rose bushes, that this year had elected June as their month. I hugged Noa, who was waiting for us at the gate, wagging her tail, tousled as usual, and I looked around, aware for the first time of where I was, of the season and the blinding light of an early summer afternoon. Grandma was outside, in the garden, hanging out the clothes on the drying rack, hidden in the shade of the bay tree, finally without the woollen cardigan she wears for at least eight months a year. As soon as we got out of the car, I immediately felt the heat rising from the sun-baked stones. Summer began on Friday, around five in the afternoon, when I arrived at home. Watch the video above to see how elegantly simple it is to create a nonna-worthy dessert at a whim.įor more tutorials each Wednesday check out the Vincenzo's Plate YouTube Channel or visit the website. Here, he shares his tutorial with ninemsn Food on how to whip up a beautifully rustic lattice-top strawberry Italian tart known as a crostata di fragile with ingredients you probably already have in your pantry and fridge at home.ġ00g sugar 100g butter, extra for lining tart tray 2 egg yolks, 1 whole egg dash of vanilla extract flour, for lining tart tray strawberry jam Italian-born, Sydney-based cook Vincenzo Prosperi of YouTube channel Vincenzo's Plate has a simple philosophy when it comes to the food of his homeland: anyone can impress friends and family with traditional, homemade Italian dishes, and you don't need a nonna to master the basics (although, it probably doesn't hurt). For those times you're craving something sweet but don't want to do another supermarket run, make this authentic and absurdly simple Italian tart recipe your go-to.
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