I prodotti offerti sono caratterizzati da freschezza, genuinità e un sapore eccezionale. La qualità elevata e l'autenticità degli ingredienti garantiscono un'esperienza culinaria di alto livello. Consiglio vivamente di provarli!
Desserts
Ricotta, Strawberry and Pistachio Crumble Tart
The sbriciolata is a tart that has given up on patience: no pastry to roll out, just crumbs of sweet shortcrust that turn into a crust in the oven. Inside, lemon-scented sieved ricotta and Minnelea Extra Strawberry Jam spooned over in islands, never spread. The pistachio goes on at the very end, once the tart is cold, so it stays green and crunchy the way it should.
Method
- Mix the flour, caster sugar and baking powder. Add the cold diced butter and rub it in with your fingertips until you have a coarse sand. Add the egg and keep rubbing: you want uneven crumbs, some of them the size of hazelnuts. Never work it into a smooth dough. Cover and chill for 20 minutes.
- Push the ricotta through a fine sieve, then beat it with the icing sugar and lemon zest until smooth. If the ricotta releases any whey, drain it off: excess moisture is the number one reason a sbriciolata stays raw in the middle.
- Heat the oven to 180 degrees, conventional setting. Line a 22 cm springform tin and scatter in a little over half the crumbs, pressing very lightly in the centre and leaving them loose around the edges.
- Spread the ricotta cream over the crumbs, leaving two centimetres clear all round so it doesn't overflow as it bakes.
- Spoon the Minnelea Extra Strawberry Jam over the ricotta in spaced dollops — never underneath, or it soaks the base and the bottom stays soft. Don't spread it: it should stay in islands.
- Cover with the remaining crumbs, letting them fall from a height and leaving them loose. That uneven surface is what gives you the crisp crust.
- Bake at 180 degrees (350°F) for 40 minutes, until the top is golden and the edges pull away slightly from the tin. If it colours too fast, cover with a sheet of foil for the last 10 minutes.
- Let it cool completely in the tin, at least two hours: it won't slice while still warm. Only then scatter over the chopped pistachio, which this way stays green and crunchy.
Minnelea products for this recipe
The preserves used in this recipe.
• The jam always goes on top of the ricotta, never underneath and never straight onto the crumb base: it is the only way to avoid a soggy bottom.
• Don't compact the crumbs: the more uneven they are, the crisper the crust. If the butter starts to warm up between your fingers, put everything back in the fridge for ten minutes.
• Storage: under a cake dome at room temperature for 2 days; in the fridge for up to 4, but take it out half an hour before serving.
• Allergens: gluten, milk and dairy, eggs, nuts (pistachio). Prepared in a home kitchen: traces of other allergens are possible.
• Variations: with rice flour and ground almonds in place of the plain flour the crumb stays short, and the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. To make it without egg, bind the crumbs with 40 ml of cold milk.
• FoodPairing — the three pairings we scored: pistachio 9/10, pink peppercorn 7/10, mint 5/10. Pistachio won: its buttery, faintly saline note stands up to the sweetness of strawberry better than any sweet nut, and green against red does half the photographic work. Pink peppercorn is a fair match but risks burying the ricotta; mint, on a baked dessert, drifts towards the herbaceous.
• Plating: a rustic slice on handmade ceramic, crumbs clearly visible, the chopped pistachio scattered by hand. No dusting of icing sugar: it would cover the pistachio.
A Minnelea recipe built around our Extra Strawberry Jam, handmade and preservative-free: real fruit, a short ingredient list, no added pectin.
• Don't compact the crumbs: the more uneven they are, the crisper the crust. If the butter starts to warm up between your fingers, put everything back in the fridge for ten minutes.
• Storage: under a cake dome at room temperature for 2 days; in the fridge for up to 4, but take it out half an hour before serving.
• Allergens: gluten, milk and dairy, eggs, nuts (pistachio). Prepared in a home kitchen: traces of other allergens are possible.
• Variations: with rice flour and ground almonds in place of the plain flour the crumb stays short, and the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. To make it without egg, bind the crumbs with 40 ml of cold milk.
• FoodPairing — the three pairings we scored: pistachio 9/10, pink peppercorn 7/10, mint 5/10. Pistachio won: its buttery, faintly saline note stands up to the sweetness of strawberry better than any sweet nut, and green against red does half the photographic work. Pink peppercorn is a fair match but risks burying the ricotta; mint, on a baked dessert, drifts towards the herbaceous.
• Plating: a rustic slice on handmade ceramic, crumbs clearly visible, the chopped pistachio scattered by hand. No dusting of icing sugar: it would cover the pistachio.
A Minnelea recipe built around our Extra Strawberry Jam, handmade and preservative-free: real fruit, a short ingredient list, no added pectin.