The recipe is a Ricotta Cherry Tart – which has its origins in the Jewish Quarter of Rome. Michele Scicolone has given me permission to publish the recipe in this blog, but as she does not hold the copyright, I have asked the publishers, and so far I have not received and answer. If I ever get permission, I promise to publish the recipe in a future blog, but I cannot afford to be sued. If you can lay your hands on a copy of the book, don’t hesitate to read it and try some of the recipes.
I also used the recipe for pizza dough, and although I have made many pizzas this dough was both easy to make and crispy and tasty. There is also a recipe for a Hazelnut cake—which I will bake as soon as I’ve taken off the one or two pounds I gained from the delicious Ricotta Cherry Tart and pizza.
I have always love cooking, learning from an early age when an old family friend, Auntie Sadie – of blessed memory – lived in our home. My mother – of blessed memory – worked all day and Auntie Sadie, was at home when I returned from school. I remember that there was even talk of my parents sending me to culinary school—something that never came about. My daughter is a pastry chef—maybe I passed on my culinary genes.
I made the Ricotta Cherry Tart for my friends at my writing group, a group I have belonged to now for about ten years. Thanks to these wonderful ladies; I have been the only thorn among the roses for most of my tenure; I have improved my writing ability to the extent that I had enough courage to publish my eclectic anthology of short stories, Just for Fun, which is now available at all retailers as an e-book for only $3.99 and will soon be available in print from CreateSpace.
Please buy my book, read it, enjoy it and please post a review on Amazon, Goodreads and all other retailers.
For those of you who are interested in my foray into publishing I will happily blog about it some time soon.
A note about my blog on bread. This week I made another loaf of sour-dough bread and left more moisture in the dough. The dough rose more than previously and the loaf was much lighter. Moisture is the secret ingredient to good bread.
Comments are welcome!