Scientifically Sweet: Praline Ricotta Crostata

Tuesday, January 18, 2011

Praline Ricotta Crostata

This is how you impress dinner quests:

1. Greet them at the door wearing an apron and high heels. (Pants, skirt, shirt, etc. are optional.)
This says you're ready for a classy evening but you totally mean business in the kitchen. "Kiss the Cook" aprons are totally acceptable.

2. Offer libations pretty much immediately.
The more happy your guests are, the more likely they are to swoon over the food.

3. Serve carbs.
Carbs are like candy for the savoury world. Everyone loves them. I bet this Creamy Baked Penne with Butternut Squash would be a winner.

4. Keep glasses topped up with a full-bodied red vino during dinner.
Portuguese wines are totally underrated, inexpensive and so outstanding. Try Tinta d'Anfora or Grão Vasco. I have a long history with these wines. I've studied them for my Masters thesis in Portugal and then served them at my wedding. I also have a couple bottles of each stashed in my cantina. L-O-V-E.

5. Serve this Praline Ricotta Crostata for dessert. Holy cannoli! It's in the bag.

Toasting the almonds for the praline brings out an almost savoury component to them.

This is due to reactions between proteins and sugars called Maillard browning. The new substances formed during this process have rich, roasted flavours that totally change the chemistry of this tart. It's unexpected and truly unbelievable.

Serve it with a cappuccino to end your night on a high note and leave your guests feeling absolutely spoiled.

You might also leave them feeling absolutely uncomfortable if you really thought wearing pants and a shirt was optional. Hmmm.....

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  1. I am definitely impressed. That looks simply beautiful and of course, delish. :)

  2. Wow, Christina, this is absolutely lovely! Your photography and kitchen skills are both so wonderful. I can't wait to explore your recipes and see what else you have up your sleeve! Thanks for sharing this beautiful crostata.

  3. @Georgia (The Comfort of Cooking)
    Thank you Georgia! What kind words. I can say the same for you and your lovely blog.

  4. This looks SO incredible and heavenly, I'm going to try this as soon as possible! Thank you for sharing! :)

  5. certainly impressed me!! What an incredible dessert!
    Welcome to Foodbuzz!

  6. Not only did you use the word "libations", but you referenced Maillard browning. I love you. The praline is the filling is just awesome, too.

  7. @Paris Pâtisseries
    Who knew it only takes libations and Maillard browning to make people love me...

  8. Mmmmm carbs....heaven. This looks beautiful!

  9. It looks incredibly delicious and beautiful.. :) And it even sounds great :)

  10. This is gorgeous and I would be very impressed! Sadly, I can't eat too many carbs as a diabetic, but I would absolutely have to have a taste of this ;)

  11. Wow, this dessert looks way too good to eat. (But of course I wouldn't hesitate in gobbling up a slice!) Looks just perfect.

  12. @Carolyn
    I agree - skip the carbs at dinner so you can steal a slice of dessert :)

  13. I've been reading your blog for over an hour, it's wonderful. This recipe especially excites me (I can't eat chocolate- boo I know) and I am very excited to make it. Thank you for your amazing recipes (I also love your real pad thai recipe - I learned to make it in Thailand too and am horrified even catching a glimpse of the ketchup kind)


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