July
Svær
4 prs.
120 min.
Crostata with wild fruit or berries
- 250 g white flour (tipo-00)
- 150 g butter
- 100g icing sugar
- 80 g yolks (ca. 5 eggs)
- 20 g honey
- zest from ½ a lemon
- a pinch of salt
- 1 kg vild frugt (eks. brombær, mirabelle, vilde blommer, jordbær)
- ca. 400 g sukker (afhænger på sødmen i den brugte frugt)
- Saften fra 1 citron
- Røremaskine
- 21 cm høj tærteform
- In the bowl of a planetary mixer with a leaf, pour the soft but still plastic butter. Add the icing sugar and the grated lemon zest.Run the machine at low speed and add the honey. In a separate bowl pour the egg yolks and salt, stir to make it melt.
- Add everything in a planetary mixer and when you have obtained a uniform buttery mass, turn off the machine and add the sifted flour twice, always mixing at low speed. You will have to work the dough as little as possible: it should be soft, but not sticky.
- At this point lightly flour the top and transfer the pastry, helping you with the marisa. Add a little more flour on top and without kneading compact it to form a loaf. Wrap in plastic wrap and place in the refrigerator to firm up, possibly overnight. In this way the pasta will stabilize and it will be much easier to work it. You can then move on to the composition of the tart.
- Wash and pit the chosen fruit
- add everything to a saucepan and bring to a boil. Cook for 40 mins on low heat. Store the jam in sterilized glass jars
- Take the pastry from the fridge, remove the film and place it on a lightly floured surface. Add a little more flour to the pastry and roll it out with a rolling pin to obtain a thickness of 3.5 mm. The thickness must be uniform, passing the dough between the two inches you will notice if there are thicker parts. At this point, slice the dough using a 21 cm 15 ring.
- Place the ring on a dripping pan lined with parchment paper, transfer the disc of dough inside 16 and prick the base with the prongs of a fork. Pour the jam into the center of the pastry disc and spread it out with the back of a spoon, leaving about 1 cm from the edge.Obtain some strips from the remaining pastry. Add a little more flour over the dough and use a rolling pin, the thickness must be slightly less than the disc. Cut them out, help and place the strips on the tart in one direction.
- Bake the tart in a static oven at 165 ° for 45 minutes on the lowest shelf. When it is golden brown, remove it from the oven and let it cool before removing the ring. Once cooled completely, you can serve your tart.
Alessandro Ciofani
Co-owner and chef
Rufino Osteria opened on the 1st April 2016 and is located in Christianshavn, Copenhagen. The traditonal Osteria offers a friendly and original atmosphere and you can enjoy the art of cooking in the open kitchen dining room. Rufino was opened by roman chef Alessandro Ciofani along side Alberto Sala from Piedmont and two other chefs from the capital Paolo Bonello and Cristiano Sala.
Rufino wants to show, through its dishes, a path that starts from the tradition of Italian cuisine to collect along the way the european influences all the way up to Denmark. The space in which the restaurant has found life, in the magical atmosphere of Christianshavn, is one of the oldest palaces in Copenhagen. Here food has created magic - transporting the atmosphere of the roman tavers of two centuries ago to scandinavia. In Rufino the cavatelli, orechiette and strozzapreti are homemade and the menu is mainly inspired by traditional roman dishes.
