Episode 19 – Let’s cook together: ricotta crumb cake

Since a June dinner in Val d’Orcia at Villa Pienza, I’ve been making a ricotta crumb cake at least once a week, during cooking classes and when we had friends over for dinner, trying out different combinations of flour, fruit and chocolate. Everyone was impressed when we were making it, but mostly when, at the end of a meal, we had a fat slice accompanied by an espresso or a little glass of iced limoncello: they always had some room left for a second serving.

Now finally the recipe is on line, as it went straight into my cooking repertoire. And for all of you who made this cake with me during the cooking classes, a promise is a promise, now you have the recipe!

In this episode, we explore the step by step recipe, the possible fillings for the cake and the importance of having a cooking repertoire.

Which are the recipes that you would add in your cooking repertoire? Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen.

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Learn the Italian language of food word after word. Every year more than 200 people join our cooking classes. Speaking with them, I made a small dictionary of important words and pronunciations that can help you navigate through the immense world of Italian food. So, if you love Italian language as much as you love Italian cooking, these are a few words that can be useful for you.

Today’s word is ricotta. Do you know that the name ricotta – re-cooked – explains you how the ricotta is actually made?

So, when they say you can make ricotta at home just by adding a few drops of vinegar to curdle the milk, remember you are not making the proper ricotta, but the easiest form of fresh cheese.

Ricotta is one of the ingredients we love the most in Italy. Made with sheep milk, cow milk, goat milk, buffalo milk… it is the star of many dishes – think about the ravioli, endless cakes – but also a great ingredient to have on its own. Warm, freshly made in a dairy farm, it is something out of this world.

I usually spread ricotta on toasted bread for breakfast, then I top it with a dollop of home-made jam!