During the Spring 2012 I taught one of many interdisciplinary undergraduate seminars in the Experimental Study Group at MIT. Each class is based on the preparation of a simple delicious dish and on the bite-sized acquisition of parts of the Italian language and culture.
Videography by Graham Gordon Ramsay.

Click here to watch the videos in full resolution.
Buon divertimento!

[Safari and Google Chrome users may have trouble loading the audio files. Try to use Firefox or Internet Explorer instead!]

Saturday, May 12, 2012

Torta o crostata di frutta

For the complete video click here.


pasta frolla (see the post from yesterday) 
crema pasticcera (see the post from yesterday) 
- la tua frutta preferita (your favorite fruit, e.g. berries, grapes, mandarines, kiwi,banana)

We used:

- una banana
- due kiwi
- more (blackberries)
- fragole (strawberries)
- uva (grapes)

Other common berries:  lamponi (raspberries), mirtilli (blueberries), ribes (to read with Italian pronunciation, red currant)


0 - Riscalda il forno a 180 C (warm up the oven at 350 F)
1- Prepare a batch of pasta frolla
2- Cut a piece of carta da forno (parchment paper) the size of your pie pan
3- Flatten the pasta frolla on a flat surface dusted with flour and transfer it into the pie pan. Use your hands to press the dough into the mold (it should be about 0.5 cm = 1/5" thick) and trim the excess dough
4- Prick the dough con una forchetta (with a fork)
5- Bake for 40 minutes or until golden brown. Once it is ready, let it cool down
6- In the meantime prepare a batch of crema pasticcera and let it cool down
7- Spread the crema pasticcera evenly
8- Decorate with the fruit (washed and cut)

Commenti e varianti:

- When the pie crust is ready, you can spread a thin layer of melted dark chocolate and let it cool before
 you spread the crema pasticcera
- if you prepare it in advance, you may want to mix the cut fruit with lemon juice, so it does not
 blacken,  and top the torta with unflavored gelatine

No comments:

Post a Comment