The Chew: Mario Batali Citrus Crostata Recipe & What Is A Crostata?

The Chew: Mario Batali Citrus Crostata Recipe

Mario Batali had to get in the mix for The Chew’s easy baking recipe. His contribution was similar to a tart, and he said it was easy enough for anyone to make. Check out this Citrus Crostata recipe.

The Chew: What Is A Crostata?

Batali, like Michael Symon, admitted that baking is not his strong suit. But he found a recipe he thought anyone could make. It uses every part of the fruits to get all the flavor out. Find out how to do it below. A crostata is “a free-form pastry crust,” according to Batali. Italian desserts are eaten at mid-afternoon, instead of after dinner.

The Chew: Mario Batali Citrus Crostata Recipe & What Is A Crostata?

The Chew’s easy baking episode included a Citrus Crostata Recipe from Mario Batali. Find out how you can make this yourself and learn what a crostata is.

The Chew Citrus Crostata Ingredients

  • 2 1/2 cups Cake Flour
  • 3 tbsp Sugar
  • Zest of one Lemon
  • 1 1/2 tsp Salt
  • 1/4 cup Ice Water
  • 1 cup Butter, chilled & cubed
  • 2 large Pink Grapefruit
  • 7 Meyer Lemons
  • 2 cups Water
  • 4 cups Sugar
  • Mascarpone
  • Sour Cream

The Chew: Mario Batali Crostata Recipe Directions

  1. Mix 1/2 tsp salt with flour, lemon zest, and 3 tbsp sugar in your food processor.
  2. Add in the butter cubes and pulse to create the consistency of coarse crumbs.
  3. Add in one tablespoon of ice water at a time, pulsing to form a dough ball.
  4. Remove dough and pat it into a 2” disk. Wrap it in plastic and chill for half an hour.
  5. Slice fruits lengthwise and remove seeds.
  6. Cut grapefruit into eight pieces.
  7. Tie removed seeds in cheesecloth.
  8. Slice fruits thinly, leaving skins intact.
  9. In a pot, bring fruits, cheesecloth, water, 4 cups sugar, and 1 tsp salt to a boil.
  10. Reduce heat and simmer, cooking for 90 minutes to two hours.
  11. Fruit should be soft and resemble a jam consistency.
  12. Skim foam while cooking to keep clear.
  13. Remove from heat, discard cheesecloth, and let cool.
  14. Preheat your oven to 365 F.
  15. Remove dough and roll out. Sprinkle flat surface with excess flour.
  16. Roll dough into a rectangle that will fit on your baking sheet, about 1/4” thick.
  17. Spread marmalade mixture onto dough, folding in dough edges but leaving about 6” fruit exposed.
  18. Brush the creation using leftover liquid from your marmalade.
  19. Bake about 45 minutes, to golden brown.
  20. Serve hot or at room temperature.
  21. Garnish servings with mascarpone or sour cream.
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About the author

Pat Howard is a writer and editor in Los Angeles. He was born with a remote control in his hand, and is grateful to finally have a haven at Recapo for his pathological love of daytime television.

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