This month's crostata was no exception.
You know, of course, that Italian food my passion and my forte, so a crostata was a dessert well within my comfort zone. Although I'd never made 'pasta frolla' before, I have eaten it prepared several ways in Italy, so I felt as if I knew what to expect.
I was not disappointed with the recipe and had fun deciding what to fill my crostata with. As it happened, E came home last weekend and we enjoyed a fantastic family meal. M and D made a delicious chestnut and butternut squash soup/stew and I provided a bruleed raspberry - creme fraiche crostata and a cherry cobbler (recipe to follow).