A couple of days after I vowed to brave the heat of the kitchen and bake like nobody’s business, the day temps dropped just enough to make life bearable and rainclouds arrived to drench our sun-parched surroundings. I used the broiler element, made pizza, bread, baked a mussel and rice casserole, and lastly, Casatella Terracinese, another crostata from one of my favorite blogs on Italian cuisine – Polenta e Baccala. This one mentions the use of sheep’s milk ricotta but I used the regular type, undrained, and flavored it with the coffee, cocoa powder, cinnamon and Sambuca called for in the recipe. I used my own sweet pie dough pastry as I prefer less sugar.
If you have time, do take a look and read more about this dessert from southern Italy. It is so good that it does not last long in our house.