I can’t say I make a lattice tart very often, but I did go out of my way in having a bash at this rather divine ricotta and chocolate one that Giulia made for breakfast when we stayed with her at Casale Centurione Country House. It’s one of those cake-like pastries that is good all-the-year-round; Giulia kindly packed some up for us to take down to Abruzzo’s ski-capital Roccaraso where for a double chocolate indulgence we ate it paired with thick and gloopy Hot Chocolate.
Ricotta has been a bit of obsession since I first studied in Italy 30 years ago. Alongside bowls of minestrone, it became one of my favourite student foods. I am sure my admiration aged 18 was more to do with its low-fat properties and the easy recipes it provided me with when there were more exciting things to be doing than cooking. Now, I revel in its taste and texture, always wishing that there were more bi-products out there like it. I try and shun those little pots of ricotta mush from the supermarket and instead when not in Abruzzo, stalk out those who make the real stuff, you can use cow’s milk ricotta for this dish but my personal preference is using sheep’s milk ricotta.
Giulia’s farmstay B&B and restaurant is in Manoppello (Pescara), the local church of which is famous for hosting Veronica’s veil. Try one of her fantastic pasta lessons and learn not just how to make conventional pasta, but how to handle the lower-gluten ancient flours of the region that have so come back into vogue.
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Sam is a very lucky midlife mamma to A who is 5 and works as a freelance travel and food web content manager and copywriter. She is currently writing a book 'Abruzzo: Folk and Food', its release date is Winter 2017.
She is the co-founder of the social enterprises: The Abruzzo Blogger Community and Let's Blog Abruzzo.
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