Crostata Di Ricotta
Crostata Di Ricotta is a classic Italian dessert, featuring a base of "pasta frolla" (Italian shortcrust pastry) filled with a sweetened ricotta mixture.
This southern Italian version enhances fresh ricotta with orange zest, cinnamon, chopped dark chocolate, and raisins soaked in liquor (or fresh orange juice for the kids).
The top is decorated with strips of dough, creating the classic latticed crostata pattern.
Ingredients 16
300 g 00 flour
125 g unsalted butter, cold, cut into cubes
100 g caster sugar
1 lemon zest, organic, finely grated
Pinch salt
1 whole egg
1 egg yolk
1 tsp vanilla bean paste
1⁄2 tsp baking powder
flour, additional, for dusting
For The Ricotta Filling
500 g fresh ricotta, preferably cow’s milk ricotta
80 g caster sugar
1 orange zest, organic, finely grated
1⁄4 tsp ground cinnamon
80 g dark chocolate, chopped
80 g raisins
40 g brandy
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Method 5
To Prepare The Pasta Frolla
Combine the , , , , and in a stand mixer until thoroughly mixed and softened. Add the and mix briefly. Then add the and mix briefly. Finally, mix in the and until a buttery dough is formed. Do not overmix. Form the pasta frolla into a flat disc, cover completely with plastic wrap, and refrigerate for 1 hour to firm up.
To Prepare The Ricotta Filling
While the dough is chilling, prepare the ricotta filling by pressing the through a sieve to make a fine, creamy texture. Put the ricotta into a mixing bowl and add the , , and , and mix for 1 minute on medium speed. Finally, fold in the chopped and along with all the soaking liquid ( or orange juice). Cover the bowl and refrigerate.
Assemble And Bake
Preheat your oven to 180°C fan-forced and prepare a 20cm square or round cake tin with a piece of baking paper on the bottom to ensure easy, non-stick removal later. Take the chilled pasta frolla from the fridge and unwrap it from the plastic. Dust the dough with some flour and use a rolling pin to thin the dough out to 3/4 cm thickness, rolling back and forth, dusting with more flour as you go, and turning and flipping the dough as needed until the desired thickness is achieved.
Dust the dough once more and roll it over the rolling pin (to safely transfer it to your tin without breaking). Unroll the dough from the rolling pin over your tin and gently press from side to side, corner to corner, making sure it's evenly placed all over. Trim the edge of the dough so that the sides of your crostata do not exceed more than 3.5cm in height. Mix up the excess dough trimmings, cover, and place back into the fridge to firm back up (we will use this later to finish the crostata).
Now fill the crostata with the prepared ricotta filling and smooth to the edges, making sure it’s completely full up the sides of the pasta frolla. Take the excess pasta frolla back out of the fridge and roll to 3/4 cm thick. Use a knife to cut strips measuring no more than 1.5cm wide. Carefully place the strips one way across the top of the crostata, leaving a gap between each, then place a row of strips the other way, leaving a gap between each, creating the classic crostata effect on top. Finish by trimming any overhanging excess pasta frolla, then bake for 30-35 minutes or until nicely browned. Cool and serve with a cup of strong espresso!
Anthony Silvio's tips
If you want to omit the alcohol, the raisins can instead be soaked in fresh orange juice.
For another version, spread a layer of fig jam on top of the pastry, then the ricotta (omitting the raisins and dark chocolate).
