Crostata
 Crostatawith honey and apricots | |
| Type | Tart |
|---|---|
| Course | Dessert |
| Place of origin | Italy |
| Main ingredients | Pastry crust,jamorricotta cheese,fruit |
| Variations | Crostata alla marmellata,crostata alla marmellata di albicocche,crostata allaNutella,crostata di frutta,crostata di ricotta,many other sweet or savoury variations |
Acrostatais anItalianbakedtartorpie.The earliest known use ofcrostatain its modern sense can be traced to the cookbooksLibro de Arte Coquinaria(Book of the Art of Cooking) byMartino da Como,publishedc. 1465,[1]andCuoco napolitano(Neapolitan Cook), published in the late 15th century, containing a recipe (number 94) titledCrostata de Caso, Pane, etc..[2]
Acrostatais a "rustic free-form version of an open fruit tart"[3]that may also be baked in a pie plate.[4]
Historically, it also referred to an "open-faced sandwich or canapé" because of its crusted appearance,[1]or achewet,a type ofmeat pie.[5]
Etymology
[edit]The name derives from theLatinwordcrustāta,the feminine past participle ofcrustāre('to encrust'), and ultimately from the nouncrusta('crust').[6]The French termcroustadederives from it, from which the English termcustardderives.[6]The wordcrostataappeared in the earliest Italian dictionaries, included in the 1612 dictionaryVocabolario degli Accademici della Crusca(compiled from 1591 to 1608)[7]by theAccademia della Cruscaand theScuola Normale Superiore di Pisa,[8]and the 1617 dictionaryIl memoriale della lingua italiana: ridotto in ordine d'alfabeto per commodità del lettoreby Giacomo Pergamino, in which it was defined as a type oftorta.[9]
Description
[edit]Traditionally, acrostataconsisted of a base, usually three layers, offriabledough "flavoured with clarified fat and butter".[10]Today,shortcrust pastryis used instead. It is differentiated from a torta by its filling: acrostatahas an inconsistent chunky filling, whereas a torta has a consistent filling made of blended ingredients.[10]There are "endless variations"[citation needed]of both sweet and savourycrostata,[4]the sweet ones usually being served as adessert.
Sweet variations usefruit preservesas a filling, typicallyapricot,cherry,peachornectarine,orberries.[citation needed]Thecrostatacan also beblind-bakedand then filled with pastry cream (crema pasticciera) topped with pieces of fresh fruit; this is calledcrostata di frutta.In his 1570 cookbookOpera dell'arte del cucinare,Bartolomeo Scappiincluded a recipe for acrostataofplumsandsour cherries,[10]and others forquinceandpears.A modern version iscrostata alla nutella,which hasNutellaas the filling.[11]
Ingredients for a savourycrostatamay include meat, fish, or vegetables,[10]which are pre-cooked.[4]Opera dell'arte del cucinareincluded a recipe for a "crostataof crabmeat and shrimp ", and also stated that to instead make a torta, the shrimp and crab should be crushed.[10]A popular sweet variant, especially in central Italy, iscrostata di ricotta,made withricotta cheesemixed with sugar and lemonzest,and which may additionally include cocoa orraisins.[12][13][14]
Scappi included many recipes forcrostatainOpera dell'arte del cucinare.For meat and seafood basedcrostata,there were recipes usingpork jowlsorprosciutto,[15]crayfish,anchovies,oroysters.Other savourycrostatarecipes included acrostatawith creamy cheese referred to as abutirata,[15]those withtrufflesor field mushrooms,[16]one withartichokeorcardoonhearts,[16]and one with "the viscera of any sort of turtle".[17]
See also
[edit]
Media related toCrostataat Wikimedia Commons
- List of Italian desserts and pastries
- Pastafrola– a version found in Greece, Egypt, and South America
- Linzer torte– an Austrian version
References
[edit]- ^abScappi 2008,p. 252.
- ^Scully 2000,p. 65.
- ^Corley 2011,p. 129.
- ^abcAdams & Rivard 2002,p. 122.
- ^Weekley 1967,p. 402.
- ^abSkeat 1911,p. 125.
- ^Sessa 2001.
- ^Accademia della Crusca and Scuola Normale Superiore di Pisa 1612,Crostata.
- ^Pergamino 1617,p. 145.
- ^abcdeCapatti & Montanari 2003,p. 60.
- ^Giallo Zafferano: Crostata alla Nutella.
- ^Cushing.
- ^Rocco.
- ^The Foodellers: Crostata with ricotta cheese.
- ^abScappi 2008,p. 254.
- ^abScappi 2008,p. 463–464.
- ^Scappi 2008,p. 523.
Further reading
[edit]- Adams, Jody; Rivard, Ken (2002).In the Hands of A Chef: Cooking with Jody Adams of Rialto Restaurant.HarperCollins.ISBN068816837X.
- Baretti, Giuseppe Marco Antonio (1816).Dizionario italiano, ed inglese.Vol. 1.Florence:Giovanni Marenigh.
- Capatti, Alberto; Montanari, Massimo (2003) [1999].Italian cuisine.Translated from the original Italian. Translated by Áine O'Healy.Columbia University Press.ISBN0231122322.
{{cite book}}:|work=ignored (help) - Chakhchakhian, Manouel (1804).Dizionario italiano-armeno-turco.
- Corley, Dinah (2011).Gourmet Gifts: 100 Delicious Recipes for Every Occasion to Make Yourself & Wrap with Style.Houghton Mifflin Harcourt.ISBN9781558324350.
- Vocabolario degli accademici della Crusca.Giovanni Alberto. 1612. Archived fromthe originalon 2013-04-15.Retrieved2013-04-02.Accademia della CruscaandScuola Normale Superiore di Pisa
- Cushing, Christine."Crostata Di Ricotta".Food Network Canada.Retrieved2013-04-01.
- Pergamino, Giacomo (1617).Il memoriale della lingua italiana: ridotto in ordine d'alfabeto per commodità del lettore.Giovanni Battista Giotti.
- Rocco, David."Crostata di Ricotta".David Rocco's Amalfi Getaway.Cooking Channel.Retrieved2013-04-01.
- Scappi, Bartolomeo (2008) [1570]. Ballerini, Luigi; Ciavolella, Massimo (eds.).The Opera of Bartolomeo Scappi (1570): L'Arte Et Prudenza D'Un Maestro Cuoco (the Art and Craft of a Master Cook).Lorenzo da Ponte Italian library series. Translated by Terence Scully.University of Toronto Press.ISBN9780802096241.
- Scully, Terence, ed. (2000).The Neapolitan Recipe Collection: Cuoco Napoletano.Translated by Terence Scully. New York:University of Michigan Press.ISBN0472109723.
- Sessa, Mirella (2001)."Note del curatore".CRIBeCu - Accademia della Crusca - Scuola Normale Superiore. Archived fromthe originalon 2013-03-04.Retrieved2013-04-02.
- Skeat, Walter William(1911).A concise etymological dictionary of the English language.Oxford:American Book Company.LCCN11035890.OL16525337M.
- Weekley, Ernest (1967).A-K.Vol. 1. Courier Dover Publications.ISBN0486122875.LCCN67-26968.
{{cite book}}:|work=ignored (help) - "Crostata with ricotta cheese".The Foodellers. Archived fromthe originalon 2019-07-24.Retrieved2019-07-24.
- Giallo Zafferano."Crostata alla Nutella".Banzai Media.Retrieved2013-04-01.