Italian Ricotta Cherry Pie

There are desserts that become popular because they are beautiful, and then there are desserts that survive because history forced them to. Crostata di ricotta e visciole — the iconic Roman Jewish sour cherry and ricotta tart — is both.

I first tried the famous pie when I visited the Jewish ghetto in Rome in 2021, and quickly learned that the ricotta cherry pie is a traditional Roman pastry available in every kosher restaurant! The texture of the ricotta is a lot firmer than what we get in states, more similar to farmer cheese.

ricotta cherry pies in the window of Boccione

Legend has it that during centuries of papal rule, Roman Jews lived under brutal restrictions, confined to the ghetto and limited in what they could own, sell, and eat. According to the story most commonly attached to this tart, Jews were forbidden by the Pope from openly selling dairy products. Bakers began hiding the sweetened ricotta beneath a layer of dough so the tart appeared to be a simple pie from the outside. What began as necessity became one of the great pastries of Rome.

Boccione’s famous ricotta cherry pie

Today, the most famous version is still associated with the tiny Roman bakery Boccione, the nearly 200-year-old bakery known as the “burnt cakes factory” tucked into the Jewish Ghetto, known for its dark, almost burnt-looking pastries and ricotta pies with blistered tops (because of the old ovens that have a very high temperature) and jam peeking through cracks in the crust. It is rustic, imperfect, deeply Roman, and unforgettable.

I wanted something inspired by that pie but slightly freer and more rustic — somewhere between a traditional crostata and a galette. I started with authentic pasta frolla, the classic Italian sweet pastry dough that is softer and more cookie-like than American pie crust. Then came the ricotta filling, the sour cherry preserves, and eventually the realization that my American ricotta was far too loose for a freeform galette. So the dessert evolved back into what it probably always should have been: a proper Italian ricotta tart.

The result was one of those desserts that tastes old-world in the best way. Buttery crust. Bright cherry jam. Creamy ricotta. Not cheesecake exactly. Not pie exactly. Something more rustic and soulful, and just perfect for Shavuot.


ricotta cherry pie at Casalino in the Jewish Ghetto
 

Crostata di ricotta e visciole
Ricotta Cherry Pie

Pasta Frolla Dough

2 cups all purpose flour
½ cup granulated sugar
½ teaspoon kosher salt
½ cup cold unsalted butter, cubed
1 large egg
1 egg yolk
Zest of ½ orange
1 teaspoon vanilla extract
1 egg, for eggwash

Add the flour, sugar, and salt to a food processor and pulse a few times to combine. Add the cold butter and pulse until the mixture resembles coarse sand with small pea-sized bits of butter remaining. Add the egg, egg yolk, orange zest, and vanilla and pulse just until the dough begins forming large clumps. Turn the dough onto the counter and gently press together into a disk. Wrap and refrigerate for at least 1 hour.

Ricotta Filling

NOTE: for a more authentic ricotta texture, strain 2 cups of ricotta overnight and omit the cornstarch.

1½ cups whole milk ricotta
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons cornstarch
16oz. sour cherry jam, such as D’arbo

In a bowl, whisk together the ricotta, sugar, egg, vanilla, salt, and cornstarch until smooth.

Preheat oven to 350°F.

Cut the chill dough in half and roll out into 2 discs. Place one half into a tart pan or pie dish. Chill again for 15 minutes. Fill with the cherry jam and ricotta mixture and top with the second sheet of dough. If you have any scraps of dough, you can decorate the pie with it!

Brush the crust with egg wash and bake for 50–65 minutes until the crust is deeply golden and the filling is mostly set with a slight wobble in the center.

Cool completely before slicing. The ricotta texture is best when served cold.

 

Related Recipes:

cherry yogurt popsicles

halva and ricotta stuffed figs

pumpkin ricotta pancakes with cranberry syrup

Post a Comment

Double Coffee Roast with Chestnuts & Shallots

I’ve always loved coffee—not just as a drink, but as an ingredient in cooking. Its natural acidity and deep, roasted flavors make it a surprisingly perfect way to braise meat. It tenderizes while adding rich, layered notes that bring out the best in beef without being sharp or overpowering. For Passover, when flavors need to feel both comforting and elevated, coffee quietly becomes the hero of the dish, so I used it TWICE – both in the rub, and in the braising liquid.

Chestnuts are the perfect partner. Their soft, slightly sweet, creamy texture absorbs the coffee and maple syrup beautifully, adding depth and subtle sweetness without overwhelming the meat. Together, coffee, chestnuts, and a touch of maple create a braise that is richly savory, balanced, and full of flavor – perfect for a holiday meal.

Double Coffee Braised Roast with Chestnuts and Shallots

3 -pound minute*, shoulder, chuck or French roast
2 tablespoons finely ground coffee
2 tbsp brown sugar
1 tablespoon kosher salt
1 tbsp smoked paprika
1½ teaspoons black pepper
½ teaspoon garlic powder
½ teaspoon cinnamon
2 tablespoons olive oil
4 shallots, sliced
2 3oz pkgs cooked and peeled chestnuts, cut in half
2 tablespoons tomato paste
¾ cup strong brewed coffee
1½ cups chicken or beef broth
1/4 cup pure maple syrup
2 bay leaves

Method:

In a small bowl, combine the spices and mix to incorporate.

Pat the meat dry and coat it generously with the coffee rub, pressing it well into the surface. Let it sit for at least and hour or until the meat comes to room temperature.

Heat the oil in a heavy Dutch oven over medium heat and sear the roast on all sides (make sure just to brown the meat and not to burn the spices!). Remove the meat and set it aside. In the same pot, add the sliced shallots and cook until soft and golden. Add the chestnuts and sauté them with the shallots for a few minutes so they begin to soften and absorb flavor. Stir in the tomato paste and cook briefly until it darkens and becomes fragrant.

Pour in 1/2 cup of the brewed coffee to deglaze the pot, scraping up all the browned bits. Add the remaining coffee along with the chicken broth, maple syrup and bay leaf, stirring to combine.

Return the seared roast to the pot, cover tightly and transfer to a 325°F oven. Let it braise slowly for 2-3 hours, until the meat is fork tender (stick a fork in it, it should slide through easily with no resistance).

Once the meat is tender, remove it from the pot and let it rest briefly before slicing.

Slice the roast and spoon the sauce and chestnuts over the top.

NOTES:

I used a minute roast, however, it has a large piece of gristle down the center which some people don’t like, so you can replace it with any of the roast options mentioned.

The longer you cook the roast, the more the chestnuts will fall apart and “melt” into the sauce. If you prefer whole pieces, add during the last hour of cooking.

Related Recipes:

pomegranate roast with roasted apples and gremolata
hot honey French roast
charoset london broil

Post a Comment

Jeweled Crispy Rice Salad

This salad was inspired by Persian jeweled rice — that stunning celebration dish studded with pomegranate, pistachios, and dried fruit. I wanted those same jeweled flavors, but lighter and fresher, so I turned it into a salad. The crispy roasted rice is my nod to tahdig, the golden crust everyone fights over, scattered throughout instead of hiding at the bottom of the pot. It makes the perfect Purim appetizer — a little taste of Persia in salad form, festive, colorful, and full of crunch.

Jeweled Crispy Rice Salad

2 cups leftover cold rice
1 1/2 tbsp olive oil
1/2 tsp turmeric
1/4 tsp cumin
1/4 tsp cardamom
1/4 tsp cinnamon
1/2 tsp kosher salt

Salad:
5 oz spring mix
1 large carrot, julienned
1/2 cup pomegranate seeds
1/3 cup toasted pistachios, roughly chopped
1/3 cup barberries (may use dried cranberries)
prepared crispy rice

Dressing:
1/3 cup grapeseed oil (or any neutral oil)
1/4 cup apricot jam
zest and juice of 1 orange
1 tbsp white wine vinegar
2 tsp honey
1 tsp sumac
1/2 tsp salt
1/4 tsp pepper

Method:

Preheat oven to 400 degrees.

To prepare the crispy rice, spread the rice out on a parchment lined baking sheet. Mix with turmeric, cumin, cardamom, cinnamon and salt and bake for 25-35 minutes, stirring occasionally, until deeply golden and crispy.

Assemble the salad: layer the greens, carrots, rice, pomegranate seeds, pistachios and barberries. Drizzle with dressing (I don’t use all of it, I prefer my salads not overdressed) and stir to coat.

 

Stuffed Eggplant Parcels

There is something deeply Purim about an eggplant parcel. On the outside, it’s simple — silky roasted eggplant folded neatly around a filling you cannot see. But cut into it and there’s a reveal. Something rich and layered was hidden inside all along. That is the essence of Purim. In the Megillah, Hashem’s name never appears. There are no seas splitting, no open miracles — only politics, power shifts, sleepless nights, and a queen hiding her identity. Everything looks ordinary until you step back and realize it was anything but. The miracle was wrapped inside history itself.

The story of Purim took place in ancient Persia — modern-day Iran. The same soil. The same region. And this year, as events unfold in that part of the world, it feels impossible to ignore the echoes. In the Megillah, a decree against the Jewish people felt final, terrifying, irreversible — and yet it turned. “V’nahafoch hu.” What seemed sealed was reversed. What looked like the end became salvation. Purim reminds us that the deepest miracles are often concealed within what appears to be natural events.

Chazal teach that Haman was a descendant of Amalek, the embodiment of those who seek to erase us. On Shabbos Parshas Zachor, when we read the commandment to remember and eradicate Amalek, the modern Iranian leader Ayatollah Khomeini — whose regime has long openly called for the destruction of Israel and the Jewish people — was killed. On the very day we publicly reaffirm our eternal survival against Amalek, a modern voice of that ideology was silenced. Purim trains us to notice those moments — not as loud supernatural spectacles, but as quiet reminders that history is not random.

We do not always see the full picture. We see headlines, fear, uncertainty. But Purim teaches us that even when G-d feels hidden, He is present. Even when events look purely political, they may be purposeful. Like this eggplant parcel, what appears simple on the outside can hold something powerful within. The miracle may not be visible yet — but it may already be unfolding. And just as in the days of Esther, we hold onto the hope that what feels heavy can still turn, that what feels threatening can still be reversed, and that hidden miracles are already in motion.

Chag Purim Sameach.

Stuffed Eggplant Parcels

Eggplant:
1 large or 2 small eggplants
kosher salt, to taste
extra virgin olive oil

Meat filling:
1 lb. ground beef or lamb
1 medium onion, peeled and roughly chopped
2 cloves garlic
1 small bunch parsley (about 1 cup packed)
1/2 red pepper
zest of 1/4 lemon
2 tsp extra virgin olive oil
1 tsp kosher salt
1/2 tsp cumin
1/2 tsp baharat
1 tsp paprika in oil
1/4 tsp pepper
1 1/2 tbsp breadcrumbs

Pomegranate sauce:
1 cups beef chicken or vegetable broth
1 1/2 tbsp extra virgin olive oil
3 tbsp pomegranate molasses
2 tsp fresh squeezed lemon juice
1 1/2 tbsp tomato paste
1-2 tbsp silan (depending how sweet you want it)
1 tsp salt
1/4 tsp pepper

For serving:
1/4 cup toasted pine nuts
handful of cilantro or parsley

Method:

Preheat oven to 375 degrees.

Cut the eggplant in half lengthwise. Place cut-side-down on a cutting board and slice into thin strips, about 1/4″ each. Place the strips on a baking sheet and sprinkle with salt. Set aside to sweat for 15-20 minutes while you prepare the meat mixture.

Add the onion, garlic, pepper and parsley to a food processor with the S blade attached. Pulse until finely ground. Add to a large bowl along with the ground beef, lemon zest, oil, spices and breadcrumbs. Mix to combine.

In a large measuring cup or bowl, combine the pomegranate sauce ingredients. Add more silan for a sweeter sauce, or less for a tangier sauce.

Pat the eggplant dry and drizzle with olive oil. Bake for approximately 10-15 minutes until softened and pliable but not browned. (you want it to hold it’s shape).

Place the eggplant strips on your work surface. Add about 2 tbsp of filling at the end and fold up like a samosa (see reel for how). If a strip is too narrow, you can overlap 2 pieces to make it wider.

Raise the oven temperature to 400 degrees. Transfer the eggplant parcels to a baking dish and add the pomegranate sauce. Cover with parchment paper and foil and bake for about 45-50 minutes, flipping halfway through and basting occasionally with the sauce. Uncover and broil for a few minutes until the eggplant caramelizes around the edges.

To serve, garnish with pine nuts and parsley or cilantro.

Related Recipes:

stuffed leek pockets
wonton beef empanadas
cabbage hamantasch knish

Post a comment

Tu B’Shvat Tahdig

I’ve been wanting to nail tahdig for the longest time. That crispy-crusted rice studded with dried fruit and nuts…. it’s everything I want in a dish – crispy, fragrant, comforting…. the perfect show stopper! When I thought about what to make for Tu B’shvat to incorporate the Sheva Minim (the seven species from the Land of Israel), it came down to THIS! How else to celebrate the fruit of the tree than with a beautiful mound of fruit-studded golden rice, amiright??

So we got 5 out of 7 minim: olives (oil+olives!), figs, dates (silan), grapes (raisins), and pomegranate! And if you want to incorporate all 7, you can make this recipe with a mix of wheat berries and barley and serve as a pilaf instead of a tahdig!

Happy Tu B’shvat

Tu B’shvat Tahdig

1/3 cup olive
1 large onion, thinly sliced into half moons
1 tsp turmeric
1/2 tsp cardamom
1/4 tsp cinnamon
1/2 cup sliced dried figs
1/2 cups sliced olives (I used Castelveltrano)
1/2 cup golden raisins
2 cups rinsed basmati rice
Zest and juice of 1 orange
2 tsp kosher salt
3 1/2 cups water
1 tbsp silan
For garnish: chopped parsley, pomegranate seeds, toasted sliced almonds

Method:

In a nonstick skillet (this is important!!), heat the olive oil over medium heat. Add the onions and saute until golden. Add the turmeric, cardamom and cinnamon and stir until fragrant. Add the figs, olives and raisins and stir to incorporate. Add in rice, orange zest and juice, salt, water and silan and mix until combined. Cook the rice, uncovered, until the rice is level with the water. reduce the heat to a low simmer and cover the pot. Cook for 45 minutes.

Cool for a few minutes and then flip onto a serving platter. Garnish with parsley, pomegranate and almonds.

Related Recipes:

pecan pie date bark
turkey wrapped beef stuffed dates
feta stuffed dates with crispy kataifi
honey roasted zaatar chicken
dried fruit brie bites
Tu Bshvat truffles

Post a Comment