Pasta al Limone: Lovely, Luscious and Creamy

 

Why is it that the best pasta sauces have the simplest ingredients? This is one of them. It's absolutely delicious and couldn't be simpler. Lovely, light, luscious, and creamy, it's an addictive lemony treat. A quintessential summer dish from the Amalfi coast in the Campania region of southern Italy where they grow exquisite lemons, Taglatelle al Limone is like sunshine on a plate. 

Pasta al Limone
Serves 4

Recipe courtesy of Bon Appétit

2 lemons
12 oz tagliatelle
Kosher salt

3/4 cup heavy cream
6 tbsp unsalted butter
3/4 cup freshly grated Parmigiano-Reggiano
Freshly ground black and white pepper

2 tbsp minced fresh chives, for garnish

Finely grate the lemons into a fine zest, then cut them in half and squeeze out enough juice to yield 4 tablespoons into a small bowl, and set aside.

Cook the  pasta in a large pot of boiling heavily salted water, stirring occasionally, until very al dente. The pasta will finish cooking in the sauce.

Meanwhile, add the cream to a small pot with lemon zest and cook over medium heat, whisking often, until the liquid is just beginning to simmer, about 2 minutes. Reduce the heat to medium-low. Whisk in butter 1 tablespoon at a time until melted and the sauce is creamy and emulsified. Remove from heat.

Just before pasta is al dente, scoop out 1 1/2 cups of pasta cooking liquid. Add 3/4 cup pasta cooking liquid to the cream sauce and return to medium heat. Drain the pasta in a colander and then return to the pot along with the cream sauce. Cook, tossing often and adding the Parmesan little by little, until the cheese is melted and the sauce is creamy, about 3 minutes. If the sauce looks tight, add 1–2 tablespoons more of pasta cooking liquid, as the cream sauces tighten up very quickly as it cools, so it’s better to lean on the saucier side of things. Stir in the reserved lemon juice and season with more salt, if needed.

Divide the pasta among warmed bowls. Season with pepper, then garnish with minced chives.

Creamy Scalloped Potatoes with Garlic & Butter

 

One of the ultimate comfort foods, Scalloped Potatoes must be one of our favourite side dishes, especially when we're expecting a large group of ravenous friends for dinner. Rich, creamy and full of flavour, there are many versions of this classic gratin. My Mom used to make it using a can of Campbell's mushroom soup. Although we often add sliced onions, grated cheese, nutmeg or fresh thyme, our core recipe starts with sliced russet potatoes layered in a garlic rubbed baking dish, smothered in a combination of whole milk and cream then dotted with a butter. If I use onions and cheese, I add them with each layer of potato then cover with the cream mixture and top with a final flurry of grated cheese and sprigs of fresh thyme. Baked in the oven for about 1 1/2 hours until the potatoes are bubbling and golden brown, the mouthwatering aroma and buttery soft texture makes Scalloped Potatoes absolutely impossible to resist. 

Scalloped Potatoes

Serves 6

3 tbsp unsalted butter, room temperature

1 1/2 lb russet or yellow potatoes, peeled and sliced very thin

1 yellow onion, peeled and finely sliced

1/2 cup grated cheddar

1 cups heavy cream

1/2 cup whole milk

1 garlic clove, halved

1 tsp Maldon sea salt

1/4 tsp ground white and black pepper

Preheat oven to 325°F with a rack set in the lower third of oven. Rinse the sliced potatoes in cold water and pat dry in a towel. Rub a shallow earthenware dish with the garlic clove and butter well. Arrange the sliced potatoes and onions in layers in the baking dish, starting with a layer of onions on the bottom, and season with salt and pepper. Dot with the remaining butter, pour the cream overtop and finish with grated cheddar, and an extra flurry of salt and pepper over the assembled gratin. Transfer the baking dish to oven and bake for 1 1/2 hours — I often place a sheet of aluminum foil on the rack below to catch any drips. During the last 10 minutes, turn the heat up to 400°F to brown the top of the potatoes so that they become golden brown. Remove from oven and let the dish stand for 5 minutes, before serving the scalloped potatoes directly from the baking dish.

The Best Chocolate Cake: Simple, Sweet & Delicious

 

We all have treasured family recipes that have been passed down through generations that maybe your grandmother and great-grandmother used to make. My Mom has lots of admirable qualities but making cakes from scratch is not one of them, like this moist and delicious Chocolate Cake that she always does for my brother's birthday. Her secret comes in a little box — Betty Crocker Super Moist Devil's Food Cake Mix. Lovingly frosted with store-bought Duncan Hines Creamy Home-Style Chocolate Frosting, this cake, as Shakespeare might have said, "is such stuff that dreams are made on." I love to cook and usually make everything from scratch, but this year I took a page out of my Mom's no-stress baking mantra, and made my brother's birthday cake this past weekend. Easy? You bet. Delicious? Absolutely. You just can't beat old family favourites. 

Mom's Chocolate Cake
Serves 12

1 box Betty Crocker Super Moist Devil's Food Cake Mix

1 1/4 cups water 

1/2 cup vegetable oil 

3 large eggs

Frosting: 

1 16 oz container Duncan Hines Creamy Home-Style Chocolate Frosting

Heat oven to 350°F for shiny metal or glass pans or 325°F for dark or nonstick pans. Grease the bottom only of 13 in x 9 inch pan or bottom and sides of all other pans. Mix the Cake Mix, water, oil and eggs in large bowl with mixer on medium speed. Pour into two 9-inch round silver pans, as I did, for 25-30 minutes, or until a toothpick inserted in the centre comes out clean. Cool 10 minutes before removing from the pan. Cool completely before frosting both in between the 2 layers and along the top and sides. 

Saag Gosht: Indian Lamb & Spinach Curry

 

Saag Gosht is a tender and delicious Lamb and Spinach Curry that originates from the northwest region of India. A well-loved dish from the greater Punjab area of India and Pakistan, Punjabi cuisine is known for its diversity, and varies regionally by the agriculture and farming lifestyle that's been prevalent throughout the area for centuries, where the men are mainly farmers and obtain their ingredients fresh from the fields. 'Saag' typically refers to mustard greens, and 'Gosht' tends to mean goat meat, however many recipes also feature leafy green spinach, or 'Palak', and boneless leg or shoulder of lamb cut up into large bite-size pieces. Browned with onions, an aromatic mixture of whole and ground spices, chopped ginger, garlic and dollops of plain yogurt, the lamb is slowly simmered for up to 2 hours then combined with chopped blanched leaves of fresh spinach and finished with a spoonful of ghee. A lovely, earthy dish with a mild and subtle flavour, it's not surprising that this luscious Lamb and Spinach Curry is considered one of the great curries of India.

Saag Gosht: Indian Lamb & Spinach Curry
Serves 6

2 tsp coriander seeds
1 1/2 tsp cumin seeds
4 tbsp vegetable oil, divided
2 lb boneless leg or shoulder of lamb, cut into 1-inch cubes
1 large or 3 small onions, finely chopped
10 cloves
10 cardamom pods
1 4-inch cinnamon stick
10 black peppercorns
4 bay leaves
3 tsp garam masala 
1/2 tsp ground turmeric
1 tsp paprika
1 3-inch piece of ginger, finely grated
4 garlic cloves, finely chopped
3/4 cup thick plain yogurt
2 tbsp ghee
1 lb spinach, washed, trimmed and roughly chopped

Place a small frying pan over low heat and dry roast the coriander seeds until aromatic, then remove and dry roast the cumin seeds. Using a spice grinder or mortar and pestle, grind the roasted seeds into a fine powder and set aside.  

Pat the pieces of lamb thoroughly with paper towel and trim off any excess fat or tissue. Heat 2 tablespoons of oil in a large pot over medium-low heat and fry a few pieces of lamb at a time until browned on all sides. Remove with a slotted spoon and set aside. Add 2 more tablespoons of oil to the pot and fry the onions, cloves, cardamom pods, cinnamon stick, peppercorn and bay leaves, until the onion is lightly browned, about 20-25 minutes. Add the roasted cumin and coriander, garam masala, turmeric and paprika and fry for 30 seconds. Add the ginger, garlic and yogurt and stir until well combined, then add the lamb with 1 2/3 cups of water and bring to the boil. Reduce the heat to a simmer, cover and cook for 1 1/2-2 hours, or until the meat is very tender. At this stage, most of the water should have evaporated. If it hasn't, remove the lid, increase the heat and cook until the moisture has evaporated. Season with salt and ghee, to taste.

Cook the spinach briefly in a little simmering water until it has just wilted, then refresh with cold water. Drain thoroughly, squeezing out any excess water, then finely chop and add to the lamb. Cook for another 10-15 minutes uncovered, or until the lamb and spinach are well mixed and any extra liquid has evaporated. To serve, place the curry in a warm dish with some basmati rice and warm naan.

Guy's Leek and Potato Soup with Cream & Dill

 

A traditional Irish soup, Leek and Potato is one of the most rich and satisfying. Simple and delicious, this heartwarming soup is taken up a notch with two perfect partners: cream and dill. Frugal, filling and full of flavour, this luscious soup can also be made in little more than half an hour. The leeks are simply sautéed in butter until soft, then combined with diced potatoes and vegetable stock and simmered for 30 minutes. Puréed until silky smooth and seasoned with salt and white pepper, this simple soup is one of my husband's signature recipes.

Guy's Leek and Potato Soup with Cream & Dill

Serves 4-6

4 tbsp butter
3 cups thinly sliced leeks, white and pale green parts only
3 russet potatoes, peeled and cut into 1/2-inch cubes
4 cups vegetable or chicken stock
1/4 tsp salt
1/4 cup cream

1 tbsp fresh dill, for garnish
1/8 cup sour cream, optional

In a large pot, warm the butter over medium heat. Add the leeks and cook, stirring frequently until softened, about 6-8 minutes. Add the potatoes and broth, increase heat to high and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are very tender, about 25-30 minutes. Remove the pot from the heat and add the dill. Using an immersion blender, purée the soup until very smooth. Add the cream and season to taste with sea salt and freshly ground white pepper. To serve, ladle the soup into warm bowls, swirl in a dollop of sour cream and garnish with some sprigs of fresh dill.

Homemade Chicken and Vegetable Soup

 

The key to making any great soup is the flavour of the stock, and leftover turkey and chicken carcasses make an extraordinary rich and delicious poultry broth. It's quite easy too since all that's required is water, a few vegetables and a bouquet-garni of parsley, thyme and bay leaves. Normally, after roasting a lovely plump chicken, we would save any leftovers, but with freezer space being a precious commodity these days, we discovered an easier way of making this prized golden elixir: Carnicero's at the St Lawrence Market. At just $2 a bag for 5 whole chicken carcasses, homemade chicken stock can be made anytime at all. 

Homemade Chicken & Vegetable Soup

Serves 10-12

Chicken Stock:

5 chicken carcasses

3 bay leaves

2 large carrots, peeled and coarsely chopped

3 celery stalks with fronds, coarsely chopped

2 yellow onions, peeled and coarsely chopped

4 parsley sprigs

3 thyme sprigs

Chicken Soup:

3 leeks, finely sliced

2 tbsp vegetable oil

6 carrots, finely diced

4 celery stalks, finely sliced

1 bunch fresh parsley, chopped

1 1/2 cups frozen peas

1 1/2 cups frozen corn

1 large chicken, roasted and shredded into bitesize pieces, about 4 cups 

To make the stock, chop up the chicken carcasses to fit in a large stock pot. Add the bouquet-garni of parsley, thyme and bay leaves, carrot, celery with fronds and 2 onions. Add enough water to cover the carcasses by an inch or two, and bring to a boil. Once it reaches a boil, turn the heat down enough so it maintains a bubbling simmer, partially cover and let it bubble away for 3 to 4 hours, replenishing with additional water if the level gets too low.

Remove the carcasses and vegetables from the stock pot using a strainer, and discard. Meanwhile, keep the strained turkey stock at a gentle simmer in the stock pot until needed, or cool and freeze for future use. 

In a skillet, sauté the leeks and celery with 2 tablespoons of vegetable oil until soft, about 6 minutes. Add to the warm stock, then add the parsley and carrots. Salt and pepper to taste. Simmer about 30 minutes, until the vegetables are cooked through. Finally, add the peas, corn and roast chicken, and cook until they're heated through, about 10 minutes. Season with salt and pepper to taste.

The soup can be bagged and frozen for future use, or served hot, ladled into warmed bowls with a sprinkle of parsley and some lovely warm bread with a lump of good cheese.

Cold Japanese Buckwheat Noodle Salad

 

A cold noodle salad is one of the perfect side dishes for the spring or summer months. Cool and refreshing, these delicious noodles absorbs all the flavour of the Asian-style marinade made with sesame oil, rice wine vinegar, soy sauce, lime juice, lime zest, brown sugar, minced garlic and a squeeze of orange. Delicious with Grilled Salmon, Ahi Tuna, Asian Chicken or Black Cod, these flavourful cold noodles add a umami touch to any Asian-inspired dish.

Cold Soba Noodle Salad

Serves 2

2 bundles (3.5oz) of soba noodles (Japanese buckwheat noodles)
3/4 tsp sesame oil
2 tbsp rice wine vinegar
2 tbsp soy sauce
1 lime, zest and juice
1/4 orange, juiced
1 tbsp brown sugar
1 garlic clove, minced
1 tsp sriracha chili paste or similar, to taste
1/4 cup scallions, chopped
1 tsp sesame seeds

Bring a pot of water to a boil and cook soba noodles for 5-7 minutes, until tender but not mushy. Drain and rinse with cold water until cool. Add all of the ingredients together in a medium size bowl and stir to combine. Add the cold noodles, cover and refrigerate one hour. The flavours will meld and the noodles will absorb the flavourful liquid. Serve with an extra scattering of chopped scallions and sesame seeds.

Greek Stuffed Cabbage with Egg Lemon Sauce

 

Lahanodolmades, or stuffed cabbage rolls with meat and rice, are one of the most popular and beloved dishes of traditional Greek cuisine. While there are many variations throughout the Balkans, Northern and Eastern Europe as well as the Middle East, this version is garnished with a light and luscious egg and lemon avgolemono sauce — a dish known as Lahanodolmades Avgolemono. A Greek comfort food classic, these homemade stuffed cabbage rolls are a culinary gift passed down from the kitchen of my sister-in-law Anna's lovely Mum Despina, made with lots of manoula love — sas ef̱charistó̱ — thank you!

Stuffed Cabbage with Egg Lemon Sauce - Lahanodolmades Avgolemono
Serves 4

1 cabbage
1 lb ground beef, pork or veal
1/2 cup white rice
1 egg, beaten
1 small onion, finely diced or grated
1/2 cup fresh dill, plus extra for garnish
1/4 cup fresh parsley
1 tsp salt
ground pepper to taste
2 cups chicken broth or water

Avgolemono:
3 large egg yolks
1/2 cup fresh lemon juice
1 tbsp cornstarch
1 cup broth from the lahanodolmades

Bring a large pot of water to a boil and add some salt. Carefully remove the core of the cabbage and discard, then add the remaining cabbage head to the boiling water until the outer leaves become tender, about 10-12 minutes. Carefully peel the cabbage, layer by layer, and set aside each of the leaves. 

In a large bowl, mix together the ground meat, rice, beaten egg, onion, dill, salt and pepper until well combined. To make the cabbage rolls, lay a cabbage leaf flat on a clean work surface and place a heaped spoonful of the meat mixture on one end of the leaf. Neatly fold in the edges and then roll it up like a cigar, then place seam side down in a large pot or casserole, starting from the edge to the centre. Repeat with the remaining leaves, filling and folding, and place them next to each other in the casserole. Second and third layers may be placed on top, then covered with an inverted plate so the lahanodolmades don't open during cooking.

Pour the broth or water into the casserole, making sure the cabbage rolls aren’t submerged completely, but the liquid  can be seen coming up from the sides. Bring the broth to a boil and then cover, reduce heat to low and simmer for about 45-60 minutes, until the cabbage is very tender. Once done, drain most of the broth but reserve 1 cup for the avgolemono.

To make the avgolemono, mix together the eggs and lemon juice, then add the corn starch to make a slurry. Using a few ladles of the broth from the cabbage rolls, slowly add to the egg-lemon mixture, whisking continuously, then season to taste with salt and pepper. Pour the avgolemono sauceinto the pot, again stirring continuously. Pour the sauce over the cabbage rolls, and serve garnished with chopped dill. The cabbage rolls can also be prepared earlier in the day, and simply reheated in the Avolemono sauce.

Thai Shrimp Curry with Spicy Red Coconut Milk

 

King prawns in a rich red curry sauce with coconut milk, Chu Chi Goong is one of the most well loved curries in northern Thailand. Although large tiger prawns are typically used, a combination of jumbo shrimp and scallops are also excellent. Inspired by a recipe from The Young Thailand Cookbook by Wandee Young and Byron Ayanoglu, I also added sliced bamboo shoots, water chestnuts and bright green peas for added colour and texture. Garnished with finely sliced Kaffir lime leaves, sweet red pepper, fresh basil and served with fragrant Jasmin rice, this luscious curry is full flavoured with just enough heat to make it interesting.  

Thai Shrimp in Spicy Coconut Milk
Serves 2-4
Adapted from The Young Thailand Cookbook

3 lime leaves
4 cups unsweetened coconut milk
2 tbsp red curry paste
1 tbsp sugar
1 tsp fish sauce
15 large shrimp, shelled and deveined
1/2 cup bamboo shoot strips, thinly sliced
1/2 cup water chestnuts, thinly sliced
1/4 cup green peas, frozen
2 1/2 cups steamed Jasmin rice

Garnish:
15 whole fresh basil leaves
1/2 red pepper, thinly sliced

Slice the lime leaves as thinly as possible — thread-like is best — and reserve. Heat 2 cups of the coconut milk in a large saucepan on high heat until it comes to a boil. Turn the heat down to medium, add the red curry paste and stir to dissolve, cooking for 1-2 minutes until the oil of the coconut milk rises to the surface. Add the sugar, bamboo shoots, water chestnuts and half of the reserved lime leaf. Stir-fry for 30 seconds, then add the fish sauce and final 2 cups of coconut milk. Turn the heat up to maximum and stir-cook for 1 minute. Add the shrimp and green peas, and stir into the sauce. Cook for 2-3 minutes, stirring occasionally, until the shrimp have just turned opaque and the oil of the coconut milk has once again risen to the surface. Remove from the heat, and transfer to a warm serving dish and garnish with the remaining lime leaves, basil and strips of red pepper. Serve immediately with steamed Jasmin rice.

Paneer Tikka Masala: A Delicious Indian Appetizer

 

Paneer Tikka is a delicious Indian appetizer of paneer or Indian cottage cheese, are marinated a vibrant and spicy marinade of yogurt, lemon juice, ginger, garlic, vegetable oil and a handful of warm fragrant spices including turmeric, powdered cardamom, chill powder, garam masala and my secret ingredient — Tandoori masala — which gives the marinade it's bright orange-red lustre. Combined into a loose paste and liberally coated over pieces of cubed paneer, the marinade works its magic over a couple of hours or overnight in the refrigerator, allowing the flavours to fully develop. The rich blend of spices gives the Paneer Tikka Masala its unique flavour, but more importantly, it's the yogurt that helps to penetrate the spices into the cheese. This is also the basic marinade that is often used to cook Grilled Tandoori Chicken Masala. Grilled on an outdoor barbecue over medium-high heat, the thick consistency of the yogurt seals in the robust flavours, for a tender, moist and succulent dish that's simply the best.

Paneer Tikka 

Serves 4

1 14 oz block of paneer cheese

Marinade:

1 tbsp gram flour

2 tbsp plain yogurt

1 tsp lemon juice

1/2 tsp each turmeric, cumin, ground coriander, chilli powder and paprika

2 tsp ginger paste

1 tbsp garlic paste

1 tsp garam masala

1 tbsp vegetable oil

1/4 tsp salt

Mix all of the marinade ingredients together in a large bowl, stirring well to combine. Cut the paneer into 1-inch cubes and fully coat in the marinade, then cover and refrigerate for 2-3 hours. Preheat an outdoor barbecue to medium-high. Remove the paneer from the marinade and space evenly on the grill. Cook until the paneer is browned on one side, then flip over and cook until they are evenly cooked and have a lovely golden brown colour with attractive grill marks. Serve immediately while hot. Grilled paneer can also be delicious served along with Chicken Tikka Masala, Gobi Mattar and grilled naan.

Ina's Curried Couscous: A Feast for the Eyes

 

Unbelievably quick, easy and outrageously delicious, this colourful Curried Couscous from The Barefoot Contessa Cookbook is a fragrant feast for the eyes. An inspired combination of plain yogurt, curry powder, ground turmeric, carrots, sliced scallions, golden raisins, and slivered almonds comes together beautifully in this exotic interpretation of the humble North African staple. inspired by my foodie friend and über Ina Garten fan Richard, this fabulous full flavoured salad is so good, you'll be tempted to eat it all on its own. 

Curried Couscous

Serves 6

Recipe adapted from Ina Garten 

1 1/2 cups couscous

1 tbsp unsalted butter

1 1/2 cups boiling water

1/4 cup plain Greek yogurt

1/4 cup good olive oil

1 tsp white wine vinegar

1 tsp curry powder (I use Bolst's)

1/4 tsp ground turmeric

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1/2 cup small-diced carrots

1/2 cup minced fresh flat-leaf parsley

1/2 cup dried currants, raisins or cranberries

1/4 cup blanched, sliivered almonds

2 scallions, white and green parts, thinly sliced

1/4 cup small-diced red onion

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature in a decorative bowl and garnish with fresh parsley. 

Fusilli alla Puttanesca: Naughty but Nice

 

Food can be extraordinarily evocative, bringing back memories of enjoying a particular food but also of people, places and settings. Years ago, I would get together every other weekend or so with my friend Deborah and make Pasta Puttanesca, then we'd watch Masterpiece Theatre. To this day, whenever I make this recipe I think back to those evenings and smile. I don't recall why I kept making the same dish each time, perhaps it was the comfort of a welcome routine, but neither of us complained because it was so delicious! It's still one of my favourite pastas. An Italian dish originating in Naples, the name puttanesca came from the Italian word puttana, which means prostitute, so it became known as "whore's pasta," because it's hot, spicy, robust and easy to make! 

"Whore’s pasta. Was ever a name so perfectly suited to a dish? It's edgy, spicy, and just the right side of wrong, conjuring up visions of Neapolitan streets and dangerous women in tight dresses".   

- Sophie Dahl -

Fusilli alla Puttanesca

Serves 4

1 lb fusilli or other dried pasta

1 28 oz can of San Marzano Italian peeled plum tomatoes

1/4 cup olive oil

1 tsp dried oregano

1/8 tsp dried red pepper flakes, or to taste

1/2 tsp Sriracha hot sauce

1/2 cup canned sliced black olives or pitted Nicoise

1/4 cup drained capers

4 garlic cloves, peeled and finely chopped

8 anchovy fillets, coarsely chopped

1/2 cup red wine

1/2 cup chopped Italian parsley, plus additional for garnish

2 tsp salt

1 cup grated Parmigiano-Reggiano, for garnish

Combine the tomatoes and a little olive oil in a large saucepan and bring to a boil. Keep the sauce at a full boil and add the remaining ingredients except the pasta and cheese, one at a time, stirring frequently. Reduce the heat slightly and continue to cook for 15-20 minutes, or until the sauce has thickened to your liking. The sauce can be covered and kept warm over low heat until required. 

Bring 4 quarts of water to boil in a large pot. Add some salt and stir in the dried pasta. Cook until tender but still firm. Drain immediately and add to the puttanesca sauce, stirring well to combine. Serve immediately in warmed bowls with a garnish of chopped parsley and grated Parmigiano on the side for sprinkling over the pasta.

Torta Della Nonna: Creamy Tuscan Custard Tart

 

Torta della Nonna is a traditional Tuscan dessert that can be found in many Italian bakeries or pasticceria, such as this delectable dolce made by Patrick at Lady York. Filled with rich, thick and creamy Italian lemon custard pastry cream known as crema pasticcera, and enclosed in a layer of pasta frolla, a sweet shortcrust pastry, this delicious dessert is topped with crunchy, creamy pine nuts which are found in profusion in the pine woods around Tuscany. Sprinkled all over with light dusting of powdered sugar, this is an elegant and beautiful dolce for any occasion.  

 

Torta Della Nonna
Serves 8

Recipe courtesy of The Spruce Eats

For the Pastry Crust:

2 1/4 cups all-purpose flour or 00

1 tsp baking powder

1/2 cup granulated sugar

1 tsp salt

1 lemon, zested

12 tbsp chilled unsalted butter, cut into 1-inch pieces

1 large egg

1 large egg yolk

For the Pastry Cream Filling:

2 cups whole milk

1/2 cup granulated sugar, divided

5 large egg yolks

1 tsp vanilla extract

1 lemon, zested

1/4 cup all-purpose flour

1/8 tsp salt

For the Topping:

1/2 cup pine nuts, rinsed and mostly dried

2 tbsp powdered sugar

Make the pastry crust. Add the all-purpose flour, baking powder, sugar, lemon zest, and unsalted butter to a food processor. Pulse a few times until the mixture resembles coarse crumbs. Add the egg and egg yolk and pulse until a dough ball forms. Wrap in plastic wrap and refrigerate for at least one hour.

Make the custard. Add the whole milk and 1/4 cup of the granulated sugar to a pot over medium heat and stir until the sugar has dissolved. In a large bowl, whisk together the egg yolks, remaining 1/4 cup of sugar, vanilla, lemon zest, flour, and salt. Temper the egg mixture by adding a ladle full of the hot milk into the bowl and whisking well. Then, pour the egg mixture into the pot with the rest of the milk and return to the heat while quickly whisking. Continue cooking for another couple of minutes until the mixture begins to thicken. Pour through a fine-mesh strainer into a bowl, cover the surface of the custard with plastic wrap to prevent a skin forming, and allow to cool, at room temperature, while the pastry dough chills.

Preheat the oven to 375°F. Divide the chilled pastry into two pieces with one being about a third larger than the other. On a well-floured surface, roll the larger piece into about a 12-inch circle and drape it into a 10-inch tart pan with a removable bottom. Pour in the chilled pastry cream. Roll out the second, smaller piece of dough to about a 10-inch circle and drape it over the top of the tart. Pinch the top and bottom dough ends together and trim off the excess. Sprinkle the lightly damp pine nuts on top of the crust and press them down gently. Bake for 40 to 45 minutes or until the pastry is lightly golden brown. Allow the tart to cool completely before dusting with powdered sugar and serving.