Left over right or right over left? Sailor’s knot or granny knot? This week, even more than usual, Salmon’s competence in the cartoon kitchen is under scrutiny by you-know-who…
But actually, crostata is an easy cake to make. The original recipe for this one is in Cucchiaio d’Argento, and for your pastry (pastafrolla) you will need: 200g farina, 80g butter softened and diced, 110g granulated sugar, a whole egg plus an extra yolk, pinch of salt. Mix the flour and sugar. Then create a well in the middle for the butter, eggs and salt and – using your fingertips – bring all the ingredients together. Roll out half to create a pastry case in a lined and buttered tin (with removable base); flatten the remainder to a thin (few millimetre) sheet on suitably sized tray or flat surface. Rest both pastry parts in the fridge for at least an hour covered in cling film.
When you are ready to bake, spread the jam in the pastry case (we used Duchy Originals organic damson as it’s not too sweet, 250g of it) and proceed to cut strips from the sheet of pastry and space them over the jam to create a lattice. Unlike Salmon’s effort, try to make it look nice as this will be the finishing touch. If you can’t master the criss-cross lattice, just do all the strips in one direction first, then simply overlay them perpendicular to the first ones.
Bake in a pre-heated oven at 180/gas4 for 30–35min until the lattice has taken some colour. Allow to cool then sprinkle with icing sugar. It’s a simple and refreshing cake, not overly complicated, which goes well at the end of an elaborate meal – or, very Italian, have a slice with your caffelatte for breakfast.
You will be pleased to know that Salmon is already booked in for further training.