If I’m going to ‘bake’ in this heat, may as well go all the way

Sheep milk ricotta and cherry jam tart
Sheep’s milk ricotta and cherry jam tart

Weather alert! We go through this every summer when the digits edge past 30°C, the humidity is up to 70%, and all I can think of is getting through the day without being too much of a grump for dealing with the heat. We don’t have air-con (it’s just not done in your typical Italian home and it is expensive!), and while an inflatable pool brings some relief, the wasps feel the same way and come around for a drink while we’re in it.

What to do then? Well, for awhile I was content to do the minimum of household work, garden stuff, and catching up on tv series, but that gets old real fast for what is morning coffee without homebaked goods to go with it? For the rest of the month I intend to try recipes, be it sweet or savory, from a long list of bookmarks. The only criteria is that it must include turning on the oven.

First off: a delicious sheep’s milk and cherry jam crostata by Polenta e Baccala. A crostata is equivalent to a tart, and if you don’t have sheep’s milk ricotta, no worries, regular ricotta works fine too. Recipe/post in english.

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14 thoughts on “If I’m going to ‘bake’ in this heat, may as well go all the way

  1. Anonymous

    Delicious! Summer in a tart. I miss the sheep’s milk ricotta that we had in Southern Italy. You’re not kidding about hot! We were in Europe this summer. We’re so happy to be back in the “natural air conditioning” of the fog.

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    1. Rowena Post author

      A couple of days after I posted this, the temps dropped enough to be reasonable comfortable so maybe that’s the trick…go with the flow and it’ll work out in the end.

      Anyway, I’m glad you’re back, hopefully with some delicious experiences to share? 😉

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    2. Teresa Price

      My brothers, in gratitude for taking care of my parents, gave me the most fantastic gift: A tour of the Cyclades Islands on a sailboat! After the giro, we hopped on a ferry in Rafina and spent many days on the island of Tinos before making our way back west. I’ve always been prone to seasickness, I only got sick twice 🙂 Wind/god was favorable while we were there.. Greek food…What can I say? We visited many small villages in Tinos on purpose…It is amazing what delicious things they can make with such an arid climate.

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      1. Rowena Post author

        Oh my! Just reading your reply…what a lovely gift, with beautiful images popping into my head. Will you share some on google+? Please!!!!

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    1. Rowena Post author

      Oh, I thought you would be able to find it there! The odd thing is that I can get it in such an odd size (300 grams) as opposed to 250 or 500 grams in the usual containers.

      Liked by 1 person

      Reply
    1. Rowena Post author

      Sheep’s milk ricotta has so much flavor that I guess you could say a little goes a long way? Usually I only buy it when making Sicilian cannoli…now there’s an idea!

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