Cannolis, the Sicilian pastry and mainstay of neighborhood Italian-American pasticcerias, is one of my favorites, nurtured while growing up near the now defunct Corelli's in Stamford. Talking with Nick Accardi, owner of Tavola restaurant in Hell's Kitchen, he told me...
A friend recently told me about a crostata, (tart) made with jam, but also covered with a layer of ricotta. The combination sounded lovely, so I went about making it on a slow day at work. It consisted of scratch baking, with me making each ingredient; ricotta, pasta...
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