L'Italo-Americano

THURSDAY, MARCH 9, 2017 www.italoamericano.org 34 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES M y grandfather always ended our big family meals by slowly rising from the table and carrying a large bowl of fruit from the side- board to the table. That fruit bowl was a constant fixture on their kitchen table and the fruit within always varied by season. My grandfather would return to his seat and take his time pick- ing a fruit. We would watch in awe as he then proceeded to attempt to peel the fruit in one l o n g s w o o p w i t h h i s p o c k - etknife, the peel releasing into a long winding thread. So many times he succeeded but on occa- sion, despite his best effort, things went awry and we would d i s s o l v e i n t o g i g g l e s a s h e uttered a choice Italian word or two. I remember our delight when that piece of fruit was a blood orange. As he peeled the seg- ments and handed them to us, our little hands tore them apart to see the crimson flesh and juice contained ins ide, our grandmother yelling in the back- ground to use our 'tovagliolo' as the juice dripped across our fin- gers and her precious table- cloths. Blood oranges are still diffi- cult to find in my neck of the woods. Waiting to harvest blood oranges until they are at their peak ens ures the maximum amount of vivid color so they are not available year round here. One local market stocks a small basket during the winter season. I am always cheered when I see the little basket final- ly appear and see the orangey- red glow of their skin. For me, these little gems are like a bea- con of light in the normal bland- MICHELE BECCI ness of winter. Blood oranges make winter meals feel s pecial. Whether mixed with fennel in a salad or with prosecco to brighten up that winter libation, their ruby hue never fails to brighten the winter table. They add a sparkle to the meal – a glimmer of the bright spring to follow. Here I have used them here in a crostata – one of my simple go- to deserts that does not take a lot of effort. The oranges, with their beautiful crimson hue, nestle in a very simple mascarpone filling – all tucked into a even simpler butter crust. I froze the tart for a bit before baking in order to firm up the crust and juices. You will want to keep an eye on the tart during the last minutes of baking as baking time may vary depend- ing on how cold your tart is. Buon appetito! Michele Blood Orange and Almond Mascarpone Crostata Ingredients: For the pastry: • 2 cups all-purpose flour • 1 tablespoon sugar • Pinch salt • 1 ½ s ticks cold butter, cubed • A few tablespoons ice cold water For the filling: • 4 blood oranges • 2 oranges • 8 ounces mascarpone • 1 tablespoon sugar • ½ teaspoon almond extract • 1 egg • Raw sugar ("Demetra') Directions: Make the crust: Mix together the flour, sugar and salt in a large bowl. Using a pastry cutter or your fingers, cut in the butter until the dough is crumbly with the butter being about the size of peas. Sprinkle the surface of the dough with about 1 tablespoon cold water. Using your hands, mix until the dough just comes together. Add more water if still dry but be careful not to knead the dough too much. Wrap in plas tic w rap and place in the refrigerator for about 30 minutes. Prepare the filling: Using a sharp knife cut a small slice off the top and bottom of the orange to flatten the ends. Cut down the sides of the oranges, removing the skin and white pith. Slice the oranges cros s w is e into thin w heels . Remove any s eeds . Reserve. In a small bowl, stir together the mas carpone, s ugar and almond extract until blended. Taste and add a bit more sugar if you would prefer it a bit sweeter. Remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to form a large circle, about ¼ inch thick. Using the rolling pin, care- fully transfer the dough to a piece of parchment paper. Spread the mascarpone filling on top of the dough, leaving a bor- der. Arrange the sliced oranges on top of the filling. Carefully fold over the edges of the dough over the filling. Slip the crostata onto a plate and place in freezer for about thirty minutes. (This firms up the dough.) When ready to cook, preheat the oven to 400 degrees Fahrenheit. Remove the crostata from the freezer and transfer to a baking sheet. Beat the egg and brush the edges of the crostata with the egg wash. Sprinkle with raw sugar. Place in the oven and bake until the edges are golden, about 40-45 minutes. Enjoy! Joe and Michele Becci are a brother and sister team who love all things Italian. Together, from opposite coasts, they co-author the blog OurItalianTable.com. Blood orange and almond mascarpone crostata A blood orange crostata to brighten your table

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