The first high school students of Signora Tintori have just turned 60. Several generations grew up on her passion for Italian literature, adopting her as a role model for her unique intellect and personality.
We were too late to be her students, though fortunate enough to know her as the mamma of Carlo, and therefore being familiar with her second passion: baking. The best crostate we ever tasted are hers. When we gathered around her oven, we ended up with an inspiring morning and a delicious crostata of marmalade.
- 125gr. Melted butter
25 gr. Grains oil (corn, sunflower seeds etc.)
150 gr. Sugar
300 gr. Flour
1 egg yolk
pinch of salt
1 lemon skin, graded
Optional: 3 gr. Of yeast, to be melt in ¼ cup of milk
300 gr. Of marmalade
Preheat the oven for 180C/400F
- In a large bowl mix all ingredient according to their order in the list above. Work it manually and gently into dough. Wrap in a foil and keep refrigerated for 20-30 min.
- Oil both the base and walls of a 28’ round oven prove dish, then spread it with some flour.
- Leave a ¼ of a dough apart, place the other ¾ on the base and walls (up to 1.5cm high) of the dish, working it slowly with your fingers.
- Spread the marmalade over the dough. Work the edges of the dough with a fork, providing it with a nice shape.
- From the rest of the dough create 6 “strings” of 1 cm wide, and place them crosshatched on the marmalade as a decoration.
- Bake for 10 min. then reduce heat to 150C and keep on baking for other 15-20 min.
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