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Crostata with Ricotta cheese and Rasberries

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Ingredients

Adjust Servings:
for the base
250 gr whole meal flour
2 eggs
10 spoons canola oil
10 spoons sugar
1/2 Pane angeli yeast bag
for the filling
400 gr Ricotta tradizionale That's Amore
rasberries
2 or 3 spoons sugar

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Crostata with Ricotta cheese and Rasberries

Cuisine:

I always do it by eye!

  • Serves 12
  • Easy

Ingredients

  • for the base

  • for the filling

Directions

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The recipe of the base of my crostata is from my Grandma… and you know well, that grandmothers measure everything “by eye”, but above all, with the heart!

I recommend you to take the amount of  flour as an indicator, the quantity can change according to the type of flour and the size of the eggs.

Steps

1
Done

Preheat the oven 180.
Grease and flour a 24 cm round tin.
Place eggs and sugar in a bowl and beat together with a manual whisk, until the sugar is well melted. Add oil and 1/2 bag yeast, stir well.
Add 200 gr of flour and fold with a spatula.
The the dough out of the bowl and place on a floured wood bench.
Add the other 50 gr of flour and gently press it together with your hands and shape into a ball. If you need add another 50 gr of flour.
This pastry dough not need rest.
Cut a little piece of dough for making decorations.
Place the dough in a grease tin and star to push the dough. it is impossible to roll out this dough, it is to much sticky.

2
Done

Place Ricotta in a bowl, add raspberries and two o three spoons of sugar. Stir well
Place the mixture into the tin where you you shape the pastry base. Add some more raspberries.
Make some decorations and bake for 40-45 minutes.

Annapaola

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