21 Aug 2009

And life goes on ....

Pasta frolla

The most painful and difficult challenges in life involve loss.
Past week we felt very bad inside, very sad. But, today, I am feeling a little better already, and as my mom always said: The best therapy that I know is keep hands busy. And really works out to me. So, I decided to bake,
I choose bake this classic Italian crostata: Pasta frolla. Italians and argentines (In fact is very ordinary here) use it to line pans for baking a variety of pies, sweet and savory, and to make simple sugar cookies and all sorts of elaborate filled cookies. Using it as a base for bar cookies is simply an extension of its pan-lining capabilities.
I had better results if the dough is best made in a food processor, but you can also make it by hand, rubbing in the butter and incorporating the eggs with a fork. You'll have to knead handmade dough a little to get it smooth; just don't overdo it. Pasta frolla can be made and refrigerated 3 to 4 days in advance.

Pasta frolla
Pasta frolla cookies

Adapted from Il cucchiaio d'argento - The Silver Spoon


200g all purpose flour
100 g caster sugar
100 g unsalted butter (chilled) and cute in dices
3 eggs yolks
2 tbsp finely grated lemon or orange zest
¼ tsp baking soda
¼ tsp salt

In the bowl of a food processor, combine the flour, sugar, baking soda and salt. Pulse 3 or 4 times to mix. Add the butter and process 10 to 15 seconds or until it is finely mixed into the dry ingredients. Add the eggs, and zest. Pulse a few times, until a ball of dough forms. Transfer the dough to a lightly floured work surface. Form the dough into a fat cylinder and use immediately, or wrap in plastic wrap and refrigerate until ready to use.

AddThis Social Bookmark ButtonBookmark and Share


Chef Fresco said...

I hope you feel better :/ Your dessert looks amazing & the photos are even better!

Gloria said...

Mi querida Sylvia, siento muito
que tuvieras dolor y pena, hace un tiempo hice un post con un tíulo parecido.
Y es verdad. La vida continua a pesar de nuestra pena y dolor, y es cierto lo que dice tu mamá (la míaq dice lo mismo) lo mejor es tener las manos ocupadas.
Muchas veces siento que la cocina es terapéutica, no es que tenga ganas de comer algo, es el hecho de hacerlo lo que me agrada.
Siento tu pena amiga y quería decirtelo, siento no venir más seguido pero enmendaré eso, recibes muchos besos y un abrazo.

Me encanta la pasta frola y se ve preciosa. xxgloria
Te lo he dicho antes pero lo repito, haces todo hermoso.

Zoe said...

Delicious and simple!

lisa (dandysugar) said...


Baking always makes everything a little better for me too. I'm glad your spirits are higher today. These are gorgeous desserts, I love the beautiful crostata.

Ben said...

Totalmente de acuerdo que la mejor terapia es el mantenerse ocupado. Me da gusto escuchar que te sientes mejor y, si, la vida sigue y hay que vivirla como venga.

Un abrazo!

Dharm said...

Lovely blog you have here! Love the pics too!

lisaiscooking said...

So sorry for your loss. Your crostata looks delicious, and keeping busy does always help.

Cynthia said...

The lighting and colours on your photographs always lifts my spirits.

The Cooking Ninja said...

Yes keeping yourself busy is the best way to lift up your spirit and keep your mind occupied. Time will lessen your pain but what you have in your heart forever are beautiful memories.

Love your tart. Looks fantastic - what's the filling? Blueberries?

Fabrícia said...

Querida Sylvia,
Sinto muito pela perda .... sua mãe está certíssima .... Força e coragem ...
Grande beijo.

Erica said...

Ojala que te sientas mejor pronto!!!!Delicious dessert as usual.

Lori Lynn said...

Looks lovely, as all your creations do.
Hope your spirits are up by the time you read this.

Sophie said...

I hope you feel better,...

These treats look so delectable & georgous too!

Ginny said...

Gorgeous! A wonderful choice to help you feel better! I'll be thinking of you...