Английская Википедия:Crostata

Материал из Онлайн справочника
Перейти к навигацииПерейти к поиску

Шаблон:Short description Шаблон:Infobox food

A crostata is an Italian baked tart or pie. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria ("Book of the Art of Cooking") by Martino da Como, published circa 1465,Шаблон:Sfn and Cuoco napolitano ("Neapolitan Cook"), published in the late 15th century containing a recipe (number 94) titled Crostata de Caso, Pane, etc..Шаблон:Sfn

A crostata is a "rustic free-form version of an open fruit tart"Шаблон:Sfn that may also be baked in a pie plate.Шаблон:Sfn

Historically, it also referred to an "open-faced sandwich or canapé" because of its crusted appearance,Шаблон:Sfn or a chewet, a type of meat pie.Шаблон:Sfn

Etymology

The name derives from the Latin word crustāta, the feminine past participle of crustāre (to encrust), and ultimately from the noun crusta (crust).Шаблон:Sfn The French term croustade derives from it, from which the English term custard derives.Шаблон:Sfn The word crostata appeared in the earliest Italian dictionaries, included in the 1612 dictionary Vocabolario degli Accademici della Crusca (compiled from 1591 to 1608)Шаблон:Sfn by the Accademia della Crusca and the Scuola Normale Superiore di Pisa,Шаблон:Sfn and the 1617 dictionary Il memoriale della lingua italiana: ridotto in ordine d'alfabeto per commodità del lettore by Giacomo Pergamino, in which it was defined as a type of torta.Шаблон:Sfn

Description

Traditionally, a crostata consisted of a base, usually three layers, of friable dough "flavoured with clarified fat and butter".Шаблон:Sfn Today, shortcrust pastry is used instead. It is differentiated from a torta by its filling: a crostata has an inconsistent chunky filling, whereas a torta has a consistent filling made of blended ingredients.Шаблон:Sfn There are "endless variations"Шаблон:Citation needed of both sweet and savoury crostata,Шаблон:Sfn the sweet ones usually being served as a dessert.

Sweet variations use fruit preserves as a filling, typically apricot, cherry, peach or nectarine, or berries.Шаблон:Citation needed The crostata can also be blind-baked and then filled with pastry cream (crema pasticciera) topped with pieces of fresh fruit; this is called crostata di frutta. In his 1570 cookbook Opera dell'arte del cucinare, Bartolomeo Scappi included a recipe for a crostata of plums and sour cherries,Шаблон:Sfn and others for quince, and pears. A modern version is crostata alla nutella, which has Nutella as the filling.Шаблон:Sfn

Ingredients for a savoury crostata may include meat, fish, or vegetables,Шаблон:Sfn which are pre-cooked.Шаблон:Sfn Opera dell'arte del cucinare included a recipe for a "crostata of crabmeat and shrimp", and also stated that to instead make a torta, the shrimp and crab should be crushed.Шаблон:Sfn A popular sweet variant, especially in central Italy, is crostata di ricotta, made with ricotta mixed with sugar and lemon zest, and which may additionally include cocoa or raisins.Шаблон:SfnШаблон:SfnШаблон:Sfn

Scappi included many recipes for crostata in Opera dell'arte del cucinare. For meat and seafood based crostata, there were recipes using pork jowls or prosciutto,Шаблон:Sfn crayfish, anchovies, or oysters. Other savoury crostata recipes included a crostata with creamy cheese referred to as a butirata,Шаблон:Sfn those with truffles or field mushrooms,Шаблон:Sfn one with artichoke or cardoon hearts,Шаблон:Sfn and one with "the viscera of any sort of turtle".Шаблон:Sfn

See also

Шаблон:Portal Шаблон:Commons category

Notes

Шаблон:Reflist

References

Шаблон:Refbegin

Шаблон:Refend

Партнерские ресурсы
Криптовалюты
Магазины
Хостинг
Разное

Источник — http://wikihandbk.com/ruwiki/index.php?title=Английская_Википедия:Crostata&oldid=14111714