CROSTATA DI RI­COTTA E CIOC­CO­LATO

The Jewish Chronicle - - Features 23 -

THIS WEEK I am writ­ing from Rome, where I am cel­e­brat­ing my sis­ter Si­mona’s 40th birth­day. Pre­par­ing for a big party is one of my favourite ac­tiv­i­ties and the crostata di ri­cotta e cioc­co­lato is one of Si­mona’s favourite desserts.

This tart orig­i­nates from the old Ro­man ghetto and is one of a num­ber of dishes that can now be found al­most any­where in Rome and be­yond. But should you ever be in Rome, go to the ghetto, where you will find a lit­tle pas­try shop called Boc­cione which makes a fan­tas­tic torta di ri­cotta e cioc­co­lato. Its recipe is se­cret but I have now mas­tered my own ver­sion. If you would like to see me mak­ing the tart, then come along to my next class at the Diver­ti­menti cook­ery school in Maryle­bone High Street, W1, on June 3, where I will demon­strate this and other Shavuot recipes. Silvia Nacamulli’s web­site is www.cook­ing­forthe­soul. com. Next week: The Jewish Princess

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