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"flowers touching the violets"

After a couple of previous discussions on the forum for this wonderful blog on the famous tart cherries and almonds bakery Boccione the Jewish ghetto in Rome ... we set out to recreate the alchemy groped at home ... of course no one knows the recipe except that the ladies of the small shop owners in the heart of Rome, the recipe is a mystery because the internet is one of the ricotta tart and sour, but reading it I wondered, "where they are and almonds?" then as often happens to us is based on the memories and the fact that mine was a rather distant memory this is the best that I could churn out ...

begin with the jam, as you will find a well-understood organic sour cherry jam made good and a little sugar here in Malta would be complicated, I tried, but nothing ... and since I did not want to bend a cherry jam stradolce far more famous brands, I've been busy: But nothing fresh cherries of course, is not their time !!!!! So what the heck replace these with sour cherries? I thought I needed a very sour fruit, which contrasts the sweet filling, and it was in season ... I think of fresh cranberries and I buy a pound of here ... that over the jam flavor is also very similar in color ... I simply left to dry cranberries until they become a composite, I added 100g of caster sugar and 50g muscovado sugar, I did cook a little bit more ... and I kept it cool in the refrigerator until the next day.

We come to the crust that I prepared the day before. The pastry is another sore point, if there is a little butter in cooking retreats and if there is too much butter, people reading the recipe says "OH to bacco "!!!!!!!...... unfortunately for the pies I use so much butter, I do not like cakes with stripes are gone, and even edges that are lowered too much respect to the filling, plus the pastry that comes out of the oven will be soft but crumbly and will remain so for some days following, is a feeling that you can understand only when you cut the pie. Another effect that I hate is when a pie cut into slices the base and edge breaking into pieces, leaving parts of their orphaned stuffed crust!!

leave you the recipe: 300 g flour 00


200 g butter 100 g sugar 1 egg

Mix the flour and sugar to the fountain in the cold butter and mash, and open up the egg ... all begin to crumble by rubbing the 'impsato in his hands (sand), when the butter and flour will be reduced to many small pieces, at this point you can begin to knead the pastry is mixed for a short time for this before it is kneaded and then sand or you risk the dough is elastic in that area will soon !!!!! frolloso Impellicolare and keep in the fridge .....

Prepare filling, which was also the most difficult step, initially wanted to make a frangipane cream cakes such as the du roi ... but then having read that in this blessed ricotta tart went there I decided to make a special cream, I used the base of almond biscuit, but I replaced the cream with the ricotta, the outcome? The tart came wonderful and not too sweet, some can not be said that the copy of that of Boccione Bakery, but still has a its because the next time but I will try mixing the ricotta just the almonds, icing sugar and 2 eggs without butter .... I leave you the recipe for this version pending changes, the recipe for cream Almond was taken from La cuisine de Mercotte .
Almond cream:

100 g of butter (formerly 135 g)
160 g almond flour of good quality, I've put
200 g 160 g icing sugar
2uova
10 g cornstarch
10 g farina00 (but next time I will avoid flour)
Stir in butter cream, icing sugar and mix it all with whips, add the almond flour, cornstarch and farina00 and the eggs one at a time when everything will be well mixed unire350 g ricotta and whisk well until smooth and creamy ... I used the blender :-)...... roll out the dough short pastry and the filling on top of this with ricotta and almonds and then a generous layer of jam to close with the wide strips of pastry and bake at 180 degrees for half an hour / 40 minutes ...
PS "flowers touching the violets" is a phrase from one of the most beautiful songs of the great Rino Gaetano YouTube - tap violets

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cuttlefish and artichokes

Unfortunately, not black is so black, the sac of the cuttlefish was not really well equipped, but still very good because everything Superfresh season ... and the thing that I did not never tried it was precisely the combination squid / artichokes since my mom is a purist and never dared to mix things with the things of the sea floor, but I have not purist I thought it would be a good partnership between two, and I must say that this was ... the only thing a little off-season is the mind .... the noodles (300g durum wheat and 3 eggs) are the fresh ones, I've done more often than otherwise would have been a little slimy with this dressing ... of course my mom would not even try, I will tell you even more if he had read the menu "cuttlefish and artichokes," he told the waiter "mi scusi ma io preferirei senza carciofi", il problema è che magari gradirebbe pure, ma è più forte di lei,nessuna novità a meno che non è una sua sperimentazione ....che vita dura che mi aspetta a casa che per quanto lo desideri questa è la cosa che mi terrorizza di più e cioè cercare di continuare a cucinare e mangiare come voglio io nonostante mia mamma e la sua fin troppo buona cucina.....
per la salsa al nero:
2 spicchi d'aglio ridotti a purea
1seppia pulita, spellata e con la sacca del nero integra
vino bianco
extra virgin olive oil
chili
250 to about 300g of tomato sauce preferably homemade
Sauté garlic in olive oil and pepper, add the cuttlefish cut into small pieces and sprinkle with white wine, add the tomato sauce and then the bag of black, to shrink a little bit and set aside .....
The artichokes were not mixed with the sauce, but added to the wing end plate only ... were hulled and sliced, blanched in lightly salted water and fried with pepper, extra virgin olive oil, mint and salt necessary ....