Crostata Ricotta e Amarene Recipe

As promised in my August blog, Jewish-Italian Desserts for Holy Days & Observances, below is a simple but delicious recipe for Crostata Ricotta e Amarene. Sicilian ricotta desserts were produced by Muslim, Christian and Jewish communities in Sicily for hundreds of years, using sugar and citrus introduced by the Arabs in the 9th century. The expulsion of the Jewish population from Spain, including Spanish controlled territory in Sicily and Southern Italy by Ferdinand and Isabella, began shortly after the end of the Reconquista in January 1492. Most of Sicily’s Jewish population (approximately 35,000 people) fled to Rome and the Papal States because of religious tolerance under the popes at that time. Not surprisingly, the Jewish-Sicilian refugees brought with them their culinary customs, including their Arab-influenced ricotta recipes. Today, ricotta desserts remain a important part of Jewish-Roman cuisine and, like other typical Jewish dishes, they have also been embraced by Rome’s non-Jewish community. Enjoy and shana tova!

Crostata Ricotta e Amarene

Pasta Frolla, Crust
300 gr. cake flour
150 gr. butter, cold and diced
100 gr. confectioner sugar
1 egg
2 egg yolks
1/8 tsp. vanilla bean
Zest of 1 lemon

Beat butter and sugar in a mixing bowl with a paddle or beaters. Add vanilla bean and zest. Beat until incorporated.

Add eggs and flour. Mix until incorporated. Equally divide the dough into two balls and wrap. Place dough balls in refrigerator for 2 hours. Roll out dough balls into two 10" circles about a 1/4" thick. Place one circle in an 8” cake pan, set the other circle aside.

Filling

700 gr. sheep's milk ricotta
150 gr. sugar
1/2 tsp. ground cinnamon
1/2 cup sour cherries
Mix ricotta, sugar and cinnamon in a bowl, set aside.

Spread cherries on the bottom crust. Pour the ricotta filling over the cherries. Place remaining dough circle on top. Using a fork dot, the dough with holes. Brush with an egg wash and sprinkle the top with sugar.

Bake at 350° for 40 minutes. Cool before serving.

Chef Andrea