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...
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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