If I knew you were coming I’d ‘ve baked a cake. Sometimes the strangest songs jump into my head for no particular reason. I like to think of them as song pop- ups. This cute but slightly annoying song, recorded by Eileen Barton in January 1950, must have been played often by my parents along the way, an earworm plant from childhood. There’s fat chance of any one coming here for at least another month if not longer. Despite isolation, or in spite of it perhaps, the cake baking continues once a week.
Most of my cakes are flour free. After all those Hot Cross buns this Easter, I’m enjoying this subtle flavoured flourless cheese cake, with its evocative notes of orange, reminding me of Sicily. If you live in a two or three person household, small cakes of 18-20 cm in circumference are the best size to bake when no one is knocking at your door or dining at your table. This cake keeps well for a few days under a cake dome or lidded container in the cooler months, or in the fridge during summer.
Torta Siciliana di Ricotta, Arancia e Mandorle.
250 gr ricotta cheese, firm
4 large eggs, separated
1 tsp + Cointreau or other orange liqueur
175 gr caster sugar
220 gr almond meal
finely zested rind of 1 orange
1 Tbles orange juice
flaked almonds for the top
icing sugar to dust.
Preheat oven to 160ºc. Grease and line a 20 cm springform cake tin.
Beat together the ricotta, egg yolks, and sugar in a stand mixer, making sure the mixture is completely smooth. Add the liqueur and orange juice, stir through, then add the almond meal, mixing well by hand to incorporate.
Beat the egg whites in a clean bowl till soft peaks form. Fold in a few tablespoons into the almond mixture to loosen it. Then gently fold in the remaining eggs whites.
Spread into the prepared pan. Sprinkle the top with almond flakes. Bake for 35-40 minutes or until a skewer comes out clean.
Cool then release onto a wire rack to cool completely. Dust with icing sugar.
Well, well, well, look who’s here. I haven’t seen you in many a year. If I knew you were comin’ I’d ‘ve baked a cake, baked a cake, baked a cake. If I knew you were comin’ I’d ‘ve baked a cake. How-ja do. How-ja do, How-ja do.
Had you dropped me a letter I’d ‘ve hired a band, grandest band in the land. Had you dropped me a letter I’d ‘ve hired a band and spread the welcome mat for you.
If we were in Naples today, I would take you to lunch in a family trattoria, set in an un-touristed part of the city. I would lead you through the dark lanes around Spaccanapoli, passing the eternally grieving Madonna statues sitting snugly in niches along white washed walls, each with their own red or pink glowing light and plastic flower bouquet. We would pass beautiful desanctified churches, graffitied, bombed and derelict beyond repair. Turning down the busy Vin San Gregorio Armeno where craftsmen carve and paint wooden presepi, a street dedicated exclusively to the Nativity, we would later exit onto the main thoroughfare at Via Duomo. On the opposite side of the road, we would gaze up at the ornate Cathedral of Naples, Cattedrale di San Gennaro, and then notice the 20 foot high advertising poster of a young woman in skimpy lace underwear right next to it. As we walk to lunch, we might speculate about a country that in recent times enjoyed the depraved antics of a corrupt Prime Minister, Berlusconi, and a society that feasts upon evening game shows hosted by middle age men in suits alongside young women sporting bikinis and stilettos.
After much banter, we’d find our lunch venue down an unattractive street still bearing the scars of the second world war. There’s no written menu here so we order a lunch of three courses, senza carne, without meat, a lunch of the house. First comes a little antipasto of acciughe, anchovies lightly dressed in oil, a generous ball of mozzarella di bufala, with a pile of Pane Duro, sliced from the ringed shaped loaves on the counter. Next follows a simple Pasta Napoli, then some contorni or sides, acooked tangle of spinach slicked with good oil, some roasted potatoes which emerge from the focolare set in the wall, and a mixed salad. Finally, and because it’s the week following Easter, we are served a large slice of Pastiera, the famous wheat studded ricotta tart of Naples. The vino di casa, a light red wine, is included in the 10 euro per head price. We remark on our good fortune to have found such a place.
Di’s Beurrre Bosc pears
pear tree turns to Autumn
Grapes and Pears and a snail. Giovanna Garzoni, 1600-1670
Pastiera Napolitana is a pastry lined tart filled with citrus flavoured ricotta, lightened with eggs, containing softened wheat berries, then covered with latticed pastry on top. It has pagan and mythical origins, but the modern version of pastiera was probably invented in a Neapolitan convent.
“An unknown nun wanted that cake, symbol of the resurrection, to have the perfume of the flowers of the orange trees which grew in the convent’s gardens. She mixed a handful of wheat to the white ricotta cheese, then she added some eggs, symbol of the new life, some water which had the fragrance of the flowers of the spring time, candied citron and aromatic Asian spices. We know for certain that the nuns of the ancient convent of San Gregorio Armeno were considered to be geniuses in the complex preparation of the Pastiera. They used to prepare a great quantity for the rich families during Easter time.”¹
I have made Pastiera in the past. It needs to be made some days in advance, and no later than Good Friday, to allow the fragrances to mix properly. This Easter, I have decided to break with tradition and make a lighter version. No resurrection wheat, and no top layer of pastry which I now find too heavy. My Sunday’s ricotta tart is lightened by cream, retains the aromatic orange elements, and steals a little trick from the French, a brûlée topping. It is served alongside some autumn pears cooked in vincotto. It is a dessert worth indulging in at any time of the year and the fruit can be varied to suit the season. Slow baked quinces would also go nicely.
Torta di ricotta con pere, vincotto e vaniglia- Ricotta tart with brûlée topping and pear, vincotto and vanilla.
The Pastry Case
First make some sweet shortcrust pastry or pasta frolla, rested for one hour then baked blind, enough to cover a 25 cm tart or flan tin with a removable base. I have not included a recipe for this, since most cooks will have their favourite. Make it very short ( with 250 gr of butter) and dust the tin with almond meal before baking.
The Ricotta Filling
1 large egg
1 large egg yolk
375 g firm ricotta, drained
60 gr icing sugar
2 tsp or more of fine orange zest
1 tablespoon of Grand Marnier or orange blossom water
50 – 100 gr candied citron, finely chopped – optional
25 ml full cream
Set the oven temperature to 180 c before commencing.
Place the egg, egg yolk, ricotta, sugar, orange zest, liquor and citron in a bowl of a an electric mixer and mix on low until very smooth. In a separate bowl, whip the cream until thick then fold through the ricotta mixture. Spoon the mixture into the prepared tart case and smooth over the top. Bake for 20- 30 minutes or until golden on top. Set aside until the topping sets and cools before removing from the flan tin.
4 large firm pears, such as Beurre Bosc
500 ml water
150 gr caster sugar
1 vanilla bean, slit open and seeds scraped
juice and rind ( without pith) of 1 lemon
2 strips orange rind
1/3 cup vincotto
Peel and core the pears and cut each pear into four. Place the water, sugar, vanilla, lemon and orange rinds, juice and vincotto into a medium-sized saucepan. Bring to the boil then add the pears. Cook on a low poaching heat, for around 30 minutes or until you are satisfied that the pears are soft enough. Remove the pears from the liquid and reduce the poaching liquid to thicken. The pears can be kept for days covered in their liquid.
The brûlée on top.
Sprinkle 1/3 of a cup of Demerara sugar evenly over the cake. Holding a kitchen blowtorch, caramelise the top by moving the flame backwards and forwards, until the sugar is melted.
Serve the tart with Vincotto poached pears on the side.
Although this dessert has many steps, it really is easy to put together once you’ve made a sweet pastry shell.
All recipes are derivative and I have based this one on a recipe I found here, a site dedicated to the use of Vincotto. I also added some of the extra orange elements found in the traditional Pastiera Napolitana.
Eggs are always in season around here, though the number increases dramatically during Spring. I’m now gathering around 15 eggs per day, requiring some strategic marketing as well as more baking. My grandmother, with regard to the economy of keeping chooks, used to say, ‘put in a shilling and get back sixpence’, and I often think this is true. Fresh egg pasta is one simple way to reduce the stash.
Take three eggs and crack them into a bowl over 300 gr of plain white flour, do a little mixing, some kneading, some waiting, followed by some cutting, and within one hour, you have enough pasta to feed a crowd. Of all the transformations that happen in my kitchen, pasta making is high up on the list, running a close second to the mystical and semi- religious transfiguration of flour, salt and water into bread.
I often use a softer flour for pasta making, such as an Italian doppio zero ’00’ flour but really, any plain white flour is just as good. After measuring the flour, add it to a bowl, then crack 3 large eggs into the centre and mix well. There is no need to make a little volcano of flour on a flat bench with eggs cracked into its crater. Volcanoes are messy things and explode in unexpected ways. Use a bowl. I usually have an extra egg yolk on hand, in case more moisture is needed to bring the dough together. I don’t use water, salt or oil. Just flour and eggs! After the dough comes together, knead well on a floured bench for around 10 minutes. As you knead, the dough will turn silky and more elastic.
I often cheat, and who doesn’t, by mixing the dough in the food processor, then when it forms a ball, I remove it to knead on the bench. There’s no getting out of the kneading: it is the only tedious part of pasta making so turn the radio on. (Did I hear you sing that old song, ‘who listens to the radio, that’s what I’d like to know.’? Has Jon Faine become a shock jock? Turn that man off and play some Puccini instead.)
Take the ball of kneaded dough and flatten into a disc, then wrap it in plastic and leave it for at least half an hour to relax and further hydrate. It won’t hurt to let the dough rest for longer so you can go out at this point, saving the fun part for later.
Attach your pasta machine to the bench. Flour up some cutting boards and tea towels. Cut one sixth of the pasta dough and feed through the machine at its widest setting. Fold it in half then feed through again. This makes the pasta sheet wider. Then continue to feed the pasta through the rollers, lower the setting cogs down a notch each time, stopping at number two. This part of pasta making is best shared with a helper.
Now you get to choose the shapes you want. My last week’s batch produced enough pasta squares for two trays of cannelloni, some cenci or rags which I love to add to soup, and a pile of cappellini, a finely cut spaghetti. Three eggs. Three hundred grams of flour. Three meals. It really is much simpler than my long winded description and the results are worth the effort.
I followed Stefano de Pieri’s recipe for Spinach and Ricotta Cannelloni, from his Modern Italian Food, 2004, which is reproduced here, unchanged. Sometimes it’s good to follow a recipe for a dish that you think you know well. You might learn some new tricks. I always use a heat diffuser when making besciamella or white sauce as it has a tendency to catch. And you will need to cut around 20 squares from your fresh pasta batch for this amount of filling.
parmigiano reggiano, grated, plus an extra handful
salt and pepper
home made egg pasta
freshly grated nutmeg
To make the béchamel sauce, melt the butter and mix with the flour. Cook a little but without browning. Stir in the milk, bit by bit, mixing with a wooden spoon. Initially the mixture will be like a gluggy lump but as you add the milk it will break down more and more. Cook it gently for 20 minutes or more, taking care that it does not stick to the bottom of the pan. Add nutmeg to taste. This recipe should yield a fairly soft sauce, which is what we want. If it is too thick add more milk or water. If you think you have some lumps in it, pass it through a fine sieve and everything will be all right.
Bring a large pot of salted water to the boil and blanch the spinach, drain and squeeze dry. (I far prefer using proper bunches of spinach, rather than ready-trimmed little spinach leaves.) Roughly chop the spinach.
Heat the butter in a large pan and briefly sauté the spinach. In a separate bowl, combine the ricotta, eggs, grated cheese, salt and pepper. Stir in the spinach and mix well.
Roll the pasta through the last setting on your pasta machine and cut the sheets into sections about 10 cm wide. Cook the pasta sheets in plenty of boiling salted water, then plunge into a bowl of cold water. When cold, place on a tea towel to dry.
When you are ready to cook the cannelloni, preheat the oven to 180°C. Spread a third of the béchamel sauce over the bottom of a baking dish. Lay the pasta sheets on a work surface and spoon some filling along the centre of each. Roll up to form fat cigars. Arrange the filled cannelloni in the baking dish and spread the remaining béchamel sauce over the top. Sprinkle with the extra cheese and bake for around 15 minutes until the top is bubbling and golden.
If you like, you can introduce a tomato element to this dish. Spoon a few tablespoons of home-made tomato sauce over the béchamel before topping with the extra grated cheese. Don’t overdo the tomato though, as the acid can rather dominate the flavour.
There are so many versions of Lemon and Ricotta cake out there that I was reticent about adding another. This one, I can assure you, will go straight into the hand written sepia toned exercise book that I reserve for very good cakes. The recipe includes 4 lemons, and the batter is lightened by 6 eggs, the whites whipped and folded through at the end. It is an expensive cake but then it serves around 10 people, or two greedy people who eat it every day for dessert and afternoon tea. When served hot, it resembles a lemon delicious pudding. When served cold, it becomes more like a lemon cheesecake. It also keeps well. In summer, store the cake in a container in the fridge. Buonissimo e Molto Siciliano.
Torta di Limone, Ricotta e Mandorle, Lemon, Ricotta and Almond Cake
250 g unsalted butter, at room temperature
250 g caster sugar
6 free range eggs, separated
250 g almonds, ground
75 g self-raising flour
1 pinch of salt
zest of 5 organic lemons and juice of 4 organic lemons
400 g fresh ricotta
Preheat the oven to 180°C (Gas Mark 4).
Butter and paper a 25 cm round springform cake tin. Beat the butter and sugar in an electric mixer until very light and fluffy. With the motor running, add the egg yolks, one at a time, until all are incorporated.
Combine the ground almonds with the flour, salt and lemon zest. Fold into the batter.
Whisk the lemon juice with the ricotta until light and airy.
Fold into the cake batter.
Beat the egg whites until they form soft peaks. Fold them carefully into the batter.
Pour the batter into the prepared cake tin and bake for 50 minutes. Test by inserting a skewer into the cake. It should come out clean when cooked through.
Remove the cake from the oven and turn it out onto a cake rack to cool. It will remain moist for a few days. Store in the fridge in warm weather.
From Four Seasons, Manuela Darling-Gansser, Hardie Grant Books.
And Manuela’s great food and travel blog can be found here.
When I first made these un- sausage rolls a few years ago, my died- in- the-wool vegetarian daughter didn’t enjoy them because they tasted too much like the real thing, that is, sausage meat. Like that old advertisement, ‘I can’t believe it’s not butter’, one might exclaim, ‘I can’t believe it’s not a sausage roll.’ They’re a lot healthier than the real thing and great to have stashed in the freezer for the silly season. Sausage roll connoisseurs and those with a hangover may feel a little cheated of the fat and unctuous smell. Most will not even notice. Pass the tomato sauce please.
This recipe is for mini bite- sized rolls. If you prefer a larger lunchtime shape, cut the puff pastry squares into halves and fill more generously .
Before you gather your ingredients, remove the four sheets of puff pastry from the freezer and defrost.
1 cup well-drained ricotta cheese
½ cup crushed walnuts
2½ Tablespoons soy sauce
1 medium onion, finely chopped
1 ½ cups breadcrumbs made from stale bread
1 ½ cups rolled oats
1 teaspoon dried mixed herbs
salt and pepper
2 tablespoons grated parmesan cheese
3 sheets frozen puff pastry
Heat oven to 18oc fan forced and line biscuit trays with baking paper, or grease if you prefer.
Mix walnuts, eggs, ricotta cheese, onion and soy sauce together in a large bowl.
Add rolled oats, breadcrumbs, herbs, parmesan and salt and pepper and mix well.
Cut pastry sheets into thirds and lay a thin strip of mixture down the middle of each sheet.
Roll up and seal edges with milk.
Flatten the backs of the rolls gently with the back of a knife then cut into 5 or 6 pieces.
Brush each roll with eggwash and place on the baking trays.
Bake for 20 minutes or until golden and cool on a wire rack.
Any scraps of leftover puff pastry can be twisted into shapes and dusted with parmesan then baked until golden.
This recipe is adapted from veggiemama’s version. I have added dried mixed herbs for that old-fashioned sausage roll taste. As I tend to have ricotta on hand, I use this. Mixing by hand is preferable when using ricotta. Other recipes ‘out there’ use fetta or cottage cheese. I have avoided the addition of lentils, as much as I love them, as meat eaters tend to detect them a mile off. And no grated carrots!
Two weeks ago I was whingeing about the cold, lack lustre Spring weather here in Melbourne. Today, as the mid afternoon temperature hits 35°C/95 °F, with a wind speed of over 50kph, I take this all back.
It’s October 6 and the seasonal warnings are ominous. The morning radio warned of a Godzilla El Nino year, and the CFA (Country Fire Authority) has seen plenty of action today. Small grass fires are appearing around the State, some escalating into emergencies. The air smells of smoke: the sky is a strange colour: it is not yet mid Spring.
Below is a screen capture of the radar of the smoke pattern from the fires today.
A few hot days in a row also sees the Spring herbal abundance bolt to the sky. The seeds of these bolters don’t set until summer and then it’s a little too late and too hot for them to germinate. I’m working my way through the tasty greens and will need to sow parsley, dill and silverbeet on the next wet day, greens that are our summer mainstays.
Today’s pasta recipe, before I became totally spooked by the weather.
Orecchiette con Aneta e Ricotta/Orecchiette with dill and ricotta.
For 4 as a light lunch.
First make the sauce in a food processor
one large bunch freshly picked dill, woody stems removed
two garlic cloves
one handful pine nuts
1/2 teas sea salt flakes
extra virgin olive oil to mix
100 gr ricotta.
Add all the dill, garlic, nuts and salt to a food processor and process well, scraping down the sides as necessary. Add the oil slowly to the dill mixture and process until the mixture resembles pesto. Then mix in the ricotta, process to barely mix. Taste for salt.
Cook 300-400 gr orecchiette pasta according to packet instructions.
Drain. In a warm mixing bowl, mix the pasta and enough of the herbal sauce to coat well.
Plate. As this is a mild tasting dish, you may wish to add parmigiana cheese at the table.
Note. By omitting the ricotta, the dill ‘pesto’ makes a lovely sauce for grilled fish or chicken, or could stirred through a pile of cooked white cannelloni or borlotti beans (fagioli scritti).