Today in Italy is FERRAGOSTO, from the Latin : Feriae Augusti (Augustus’ rest), the most important nationwide summer holiday. Schools, businesses and government offices are closed for celebrating the Catholic feast of the Assumption of Mary. In many cities, towns and villages there will be a procession of people carrying the statue of Jesus’s mother Mary and at the and of the day a fireworks show. The majority of Italians will spend the day out of town, heading to the beach or mountains, eating at the restaurant or setting up a picnic.
Today’s recipe is Crostata with Nutella (Nutella Tart), the perfect dessert to put in your picnic basket and share with family and friends….I’m pretty sure it will be all gone in no time.
Buon Appetito and Buon Ferragosto!!!
Recipe & Photo by Ale Gambini
Servings : 8-10
Difficulty : easy
Prep Time : 15 min + 30 min (to let the dough rest in the fridge)
Cook. Time : 45 min
Preheat oven at 350F degrees.
Grease with butter and flour a 9.5 inch pie dish.
Place the flour on a work surface, male a well and add powdered sugar, butter, lemon rind. Work with hands until sandy.
Add the egg yolks and the vanilla extract and work until smooth and not sticky.
Shape the dough into a large ball then wrap it with cling paper.
Let rest in the fridge for 30 minutes.
Place 2/3 of the dough between to large pieces of parchment paper then, with a rolling pin, roll the dough approximately 1/8-inch thick.
Move the dough into the pie dish, remove the excess of dough then spread over the Nutella evenly.
Roll the remaining dough 1/12 inch thick and cut into tripes with a pastry or pizza wheel slicer.
Make a grid over the pie with the strips.
Cover with aluminum foil and bake on the lower rack of the oven for 25 minutes, then remove the foil and bake for another 20 minutes on the middle rack of the oven.
Cool completely before serving.