Omelet, crostatata simply delicious thedailytimes.com - Aug 29 12:04 AMIna Garten, aka The Barefoot Contessa, is one of my very favorite TV cooks. Her food is simple, usually made with readily available ingredients, fairly inexpensive and so delicious looking I want to run to the kitchen and make myself a dish.
I made the fruit Crostata the other day, as I said in a previous thread, and it is delicious! Would definitely make it again.
Looked on the FN site and other chefs have Crostata recipes but they use the pre-made frozen puffed pastry dough. That would be ok in a pinch. The dough for Ina's Crostata is more like a shortbread...so good!
I have never been a big fan of the puffed pastry from the store. I don't know if we just have a lousy brand or what it is. Can that be made at home or does it require the use of some kind of special rolling device?
The only brand we can get is Pepperidge Farms and it is very good. Making puffed pastry is time-consuming as you have to knead the butter into the dough over and over again.
The recipe for the Crostata is on FN under Ina's recipes...think it is Fresh Summer Fruit Crostata. Now, that is an easy dough to make but you have to use the food processor.
I don't remember what the brand is here. I know it's not pepperidge farm, though I haven't looked for it for a long time, maybe more is available now. I will have to remember to look next time I am at the store.
OMG, I just took the Crostata out of the oven and they smell amazing!
Here's a tip if you ever make them. Be sure not to roll the dough too thin. I did that the first time I made them and the fruit juice went all over and burned onto the parchment paper.
This time I divided the dough into two smaller portions, kept slightly thicker and they turned out perfect. Used peaches, a little bit of pear, raspberries, plums and lemon zest/juice instead of orange. Fun making up new combinations. They taste delicious!
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