“Babbaiola” who invented a pie… A divine and exquisite pie…
A real treat for our table. It is said that it was Mrs. Rosa, known as the “babbaola”, who created this sublime pie, with a soft heart of lemon cream.
In that Naples, where lemons can be found everywhere, for a fresh, summer, and fragrant seasoning.
Mrs. Rosa one day bakes a pie that will make a mark!
And every day I add a little piece to traditional Italian cuisine, to continue my journey through the passion that every cook brings to the table, leaving us an incredible legacy to preserve over time.
Sure, modern cuisine offers innovative tastes and combinations, but knowing the cuisine of the past, created with feeling, takes us on a journey beyond mere taste, beyond our history.
And the crostata babbaiola represents a fragrant part of this cuisine of ours.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 2 Hours
- Portions: 6
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Eggs, milk, lemon, and fresh ricotta are some of the ingredients of this cake
- 12 1/3 oz flour
- 5 1/4 oz sugar
- 5 oz butter
- 2 eggs
- 1 vial rum flavor
- 2 cups milk
- 5 2/3 oz sugar
- 3 egg yolks
- 2 1/4 oz cornstarch
- 1 lemon zest (finely chopped)
- 14 oz ricotta
- 5 1/4 oz powdered sugar
Tools
Pie pan, mixing bowl or stand mixer…kneading board…
Steps
It takes little time and the right steps for this delicious pie
Start by preparing the ingredients for the cream, in the coffee grinder, reduce the sugar and lemon zest into a fine granulate.
In a saucepan, combine the cornstarch and lemon sugar and mix, then add the yolks and stir, adding a little warm milk at a time until you get a cream, then add all the milk; blend well to avoid lumps, if necessary, blend for a few seconds first.
Put the saucepan on the stove over medium heat and thicken the cream.
Blend the ricotta well with the sugar and add it to the pastry cream, and finally the sieved lemon juice, mix well to obtain a smooth cream and cover with cling film until use
In the bowl of the stand mixer or manually, knead the soft butter with the sugar and rum flavor, then add the eggs, mix well, and add the flour; knead well until you get a very soft and regular dough. Let it rest in the fridge for about 30 minutes.
Take the dough out of the fridge and you’re ready to start again!
Roll out and cover the pan with a thin layer of pastry
Fill with the cream and level
Create a lattice with the strips. Heat the oven to 350°F and bake halfway on the lower rack of the oven, then raise one level to define cooking even on the upper part
Dust with powdered sugar and…
Your babbaiola pie is ready; wait for it to cool and enjoy it in its full fragrance!
Store in the refrigerator, and serve it as a dessert or a tasty snack!
