I’m just back from two weeks in Tuscany, slap bang in the middle of Chiantishire. Before you hit command-W and wish me the pox in a fit of schadenfreude, it rained every single day. In fact, it’s rained pretty much every day there for five weeks, proving utterly true those proverbs that seem to exist in every language about how rain on just one unassuming day in May can completely bugger up your tan.
So what’s a girl and her mum to do? Well, close the kitchen door, put the telly on with the particularly italian programming blend of boobs and gastronomy – and cook!
This recipe is adapted from a wonderful book called “Ricette di Osterie d’Italia – I Dolci” published by the Slow Food guys. It’s a real insight into the way Italians cook their desserts – very simple ingredients mostly based on nuts, lemons and dried fruits, combined in perfectly honed ways to create subtle but delicious flavours, never overly sweet.
The crostata that follows (a really rich pastry topped with an easy creme patisserie and fresh peaches) was a doddle but was so impressive that we kept eating just to make sure we’d tasted it right. Continue reading