Crostata And A Holiday Giveaway
Well, it seems like forever since I’ve posted, it was July. I’m sorry to have been absent for so long. No excuses but simply needed a break. Honestly, I haven’t been cooking, hardly at all, maybe lack of inspiration, the blues or a combination. Trying to get back into it for the Holidays. Speaking of the holidays I wanted to offer a giveaway as my holiday gift to one lucky person. My friend Michael makes the most beautiful cutting/serving boards. I have given them away before and they are always a wonderful and welcome addition to any kitchen. The board is similar to this one, walnut rectangular with a handle. I will also ask Michael if he would personalize for the lucky winner.
The winner will be announced next week on Monday, December 10th, all you have to do is comment and you are entered. Sorry no international shipping :o(
Blogging should not feel like a job, it should be a joy and a creative outlet. What do you do when you lack inspiration? The other day I visited the food52 site and decided to enter their latest contest. The challenge is to post a recipe for the dish that you are known for, you are asked to bring or make when you go to gatherings with friends, families or neighbors. The truth is that whenever I go anywhere people ask me to make dessert and a favorite is so simple I didn’t feel that it was contest worthy. Instead I decided to enter my recipe for Crostata it is always a favorite and is perfect for a buffet because it is delicious served warm or room temperature. It’s also easy to serve and not at all messy to eat. The inspiration for this recipe came from Lidia Bastianich, I saw her make it years ago on her cooking show on PBS. The crust is super easy, flour, semolina, olive oil and water. The filling is a mixture of greens, different types of onion, ricotta and parmigiana. I like to serve it warm with homemade tomato sauce or roasted cherry tomatoes.
Crostata With Mixed Greens
Serves 6-8 or more depending on serving size
1 3/4 cup flour
1/4 cup semolina
1/2 cup olive oil
1/3 cup water
1 tsp salt
Add the flours and salt to your food processor and pulse to mix. Add the olive oil and water and pulse until a cohesive dough is formed. Turn out onto your work surface that is floured and knead the dough until it is smooth and elastic. Wrap the dough in plastic wrap and cover with a tea towel. Let sit for 30 minutes. If using a 9×13 baking pan you can double the recipe.
1 lb swiss chard, cleaned very well, tough part of stem removed and chopped
1 lb escarole cleaned well and chopped
1 lb baby spinach cleaned and chopped or a package of frozen chopped spinach defrosted and drained
2 cups sliced leeks (2 big leeks) cleaned scrupulously to remove grit use only the white and light green part
1 shallot chopped
1 cup chopped scallion (white and light green parts)
1 1/2 tsp dried marjoram
1 tbs fresh basil chopped
generous pinch of red pepper flakes
2 cups whole milk ricotta
1/2 cup grated parmesan cheese
1/2 cup heavy cream
3 large eggs lightly beaten
1 tsp lemon zest (optional)
In a large heavy dutch oven add a little olive oil and heat on medium high. Add the leeks, shallot, scallion and saute until they soften, add the marjoram, basil , red pepper and greens, continue to saute until all the water has evaporated and the vegetables are soft and cooked through. Remove from heat, let cool to room temperature.
Place the ricotta, eggs, parmesan, heavy cream and optional lemon zest in a large mixing bowl. Mix thoroughly, add the cooled vegetables and mix well. Adjust seasoning (add salt and pepper to taste).
Heat oven to 375 degrees. Roll out the dough on a floured work surface and line your baking pan, you should have approximately a 2 inch overhang. Spoon the filling in and fold the overhanging dough onto the filling. Brush with egg wash and if you like sprinkle a little parmesan cheese on top.
Bake for approximately 45-50 minutes until golden brown and filling is set. Serve with sauce or roasted tomatoes.
Happy Holidays Suzanne! Whenever you post is welcome. That’s a beautiful cutting board. I have just the place to put it and many events in which to use it. 😉 Wishing you well and much much inspiration. Hugs & cheer! – Allison
Thank you so much Allison! It is a beauty and you are entered❤️
Yes…join the crowd!
I have been doing some reading on WP but that’s about it
For me I just felt like it was time to do something different
My Spirit lingered here no longer!
But all is good here in NJ
Planning a get together for 23 December with those we will not be with on Christmas
How’s the doggies? 💟
Hope all is well
I’m glad to hear from you it’s a bit odd but you entered my mind a few days ago 🎄
Merry 🎄 Christmas
Oh…and PS the food looks yum 😋😋😋
I am so happy to see you here, thank you. I have to go back and catch up on some of my favorite blogs ( I miss yours and think of you often) I am very happy to hear that you are doing well and that you will be gathering with your friends/ family on Christmas. I am wishing you a blessed and wonderful holiday. So happy to hear from you, honestly I didn’t know if anyone was still going to talk to me after I disappeared ❤️
Oh the dogs are doing well. Percy is still battling diabetes but is doing really good all things considered and Jenna Rose has come to love it here in Brooklyn 😄
You can reach me at
I never give up I just move on to greener pastures! 👸
Welcome back Suzanne–just in time for the holidays! You were missed. The crust on your crostata looks absolutely fantastic.
Hi Jess thank you! So happy to hear from you!!! ❤️
Hi Suzanne! Welcome back! I don’t know if you saw my post last week, but we are in a very similar boat! The holidays + season have started to get me back into the swing of things as well, but I totally feel ya on this post. And that crostada, has got my mouth watering. YUM!
I am going to read your post I have it saved to read. I really wanted to get back into it, was a little afraid hoping my friends were still hanging in despite my absence. Thank you so much❤️
I have been thinking of you, Suzanne. Glad to see you posting this. Oh, I love watching Lidia. Where do you think Velia’s mother got her name from? I’d love to sink my teeth into your recipe. The cutting board is gorgeous, too. It would look great in my new kitchen. 🙂
Mary!! So glad to see you. I know I have some catching up, you know I love your writing and must do some reading!! Thank you so much!!❤️❤️
Thank you, Suzanne. ❤
Glad to hear you are doing well! This crostata looks delicious. I have only made sweet ones before (this week will be pear).
Hi Annaliese; hope you are well, thank you so much. I guess this is similar in principle to. Quiche. It is delicious!!❤️
Welcome back Suzanne, your crostata looks great . I saw it on Food 52. I like what you said about blogging and how it should be fun and enjoyable. Wishing you good health and happiness for the holidays and the New Year.
Thank you Gerlinde, wishing you a joyous holiday. So happy to hear from you!!
Great to have you back!
Thank you so much!
Very nice! I love the rustic nature of a crostata, and how the fillings can change. I do love the tomatoes on top. Blogging is work. No one forces it on me, but to do it properly, in my mind, it takes time. Not just to cook, photograph, and post, but to also peruse other blogs, get to know the authors, and enjoy these virtual friendships. I haven’t forgotten that you got us in to the Spotted Pig in NYC! The highlight of our dining experience that trip! But blogging is time consuming. I’m retired. I sometimes wonder about these young moms who blog and are so busy. But again, unless they’re income-motivated, it’s not something that’s forced on us! Merry Christmas Suzanne!
Thanks Mimi, i don’t really know what happened but I simply lost my inspiration. Like I was blocked. Hoping it will pass because I do love to
Cook and blog and feel just terrible about my absence but would rather post nothing than something that’s not exciting or different or
Creative. I need to start reading my friends blogs again because it is inspiring ❤️
I understand. Truly, life and living get in the way. And don’t you live alone? It was hard for me to cook for 2 instead of four, and I remember the early days I only cooked for myself. It’s nearly impossible to be inspired when you have to eat the damn quiche for 4 days in a row!
So lovely to see you back Suzanne. I can definitely understand what you went through, so many times I wonder is this all worth it? But then I pick up again and just love the virtual friendships we’ve all grown accustomed to. It makes blogging so much more exciting. When I’m tired of blogging about food, I switch to the travel and gardening posts on my blog, it’s something different I guess and I get really get off on it. Your posts have always inspired me, it’s hard work I know, and you’re involved in so much outside of the home. Loving the crostata, that crust sounds so yummy, will definitely have to give it a go. I wanted to stop by and say hello, would love that board, but I do have quite a few, and there’s a similar friend who is asking me to post his boards on my blog, but we haven’t done it yet. So don’t worry about entering my name, just wanted to say hello and wish you all the best for the holiday season. I hope the pups are doing well.
Hi Loretta, I can’t tell you how wonderful it is to hear from you and everyone. I felt like I was jumping into cold water and was frankly nervous that no one would respond after my absence. You also inspire and I love that you are able to move to travel etc when cooking is not an option. Thank you again!!
Glad to see from the comments that the are well. My mind always jumps to the worst when I hear the blues are around.
The crostata seems like the boss (especially on that smart cutting board) so I will definitely be making one soon!
Onward and upwards into the holiday season!
Let me tell you depression sucks and I was really down. Thanks so much! How are the pups? Need to head over and visit your site. Thank you again!!
Hi, Suzanne! Nice to see you back and blogging again; you’ve been sorely missed. Wonderful recipe, as always! Blogging is a lot of work, and there are times when you just don’t feel like doing anything, am I right? 😄 I definitely understand where you’re coming from. Many times I thought about calling it quits and just take down everything, but then I start picking up my camera and before I know it I’m writing and editing again. If it wasn’t for Fiesta Friday, I’d probably have been gone a long time ago.
Hi Angie, thank you!! It makes me feel better knowing others have been in the same or similar situation. I honestly could not cook or create and literally just made food for the dogs. I am very worried I have lost it. You inspire me with your stick to it attitude and it gives me hope I can get back into the swing of things thanks again I think i should add this to FF!!❤️❤️
Yes, you should definitely bring this to FF this Friday. The current fiesta will be over soon so wait until Friday. Remember Mila from Milkandbun? She will be one of the cohosts. The other cohost is Liz @ spades, spatulas, and spoons. They will be thrilled to welcome you back, as I am 😘😘
Ok cool will add it this Friday!! Happy to co host again if you need!!
Oh yay!! How does January 4, 2019 sound?
Yes absolutely!! Happy too ❤️
Thanks, Suzanne! You’re the best 💕💕
Suzanne is back ! Hello ! merci pour cette savoureuse recette … saine et assez simple- amitiés et bises 🙂
Merci France so happy to be back and hear from you ❤️❤️
Greetings, Suzanne. So happy you are back. Have a Christ-filled Christmas. 🎄
And you as well thank you so much!!❤️❤️
I actually have never made a crostata before – yours is certainly full of lots of goodies! I have been blogging for over 7 years so I can feel your pain about not wanting to cook or blog – it’s a lot of work. I do it for myself and to keep my mind sharp, up-to-date on food, other bloggers and learning more about photography and the “computer”. I’ve missed your “pup” stories and their cute faces and outfits – and of course always your recipes 🙂
Thank you Judi, I have missed blogging I became overwhelmed and discouraged and stepped away. You amaze me how you keep up with everything and always have fresh inspiration. Hope to get back into the swing of things. Thank you!!❤️
Please don’t enter me for Michael’s beautiful board. I’m a regular customer of his too. I just wanted to say that this recipe is definitely a winner to me and I’ll definitely be trying it. I stepped back last summer and am enjoying myself so much more stepping off the hamster wheel. Take care Suzanne and enjoy your holidays.
Hi Julie!! Ok no problem won’t enter you (love his boards) thank you so much❤️
Reblogged this on Campbells World.
Dear Suzanne, It is so lovely to hear from you here, but I completely understand and respect your time away. I blog less now too- the inspiration seems fleeting or maybe it’s available time or maybe things run their courses in their own ways. In any case, I hope you have a merry season. Just put y’alls card in the mail yesterday. Kiss P for me. And save me a bite of crostata. 🙂 xoxo, Em
I am so happy to hear from you!! I am terribly delinquent in every aspect of my blogging life. Wishing you a merry merry season as well and as soon as Percy and Jenna’s outfits arrive I am taking photos for our holiday card!!❤️❤️❤️
The dish looks awesome – something you’d come in from the cold and eat next to a hearth. Glad to see your face back. love, Debra
Thank you so much Debra!!
This looks so so good. I will try it. Happy holidays to you and the pugs!❤️
This looks totally delicious and I loved the tray and board with your blog name.
Thank you so much Lathiya!!
Welcome back! This is interesting, because in Italy crostata is usually a sweet tart with a sweet butter and flour crust (pasta frolla) and a jam (fruit) filling.
Yes it is and it’s delicious. This is a savory one which honestly I had never heard of before I saw it on Lidia’s show.
The crostata with mixed greens looks like a tasty vegetarian dish
My mouth is watering. What a gorgeous cutting board; I missed the giveaway, oh well, I see it went to a deserving home. I;m funny about posting. Usually, I’m too excited about something I’ve made and over post…but when I lack inspiration I seem to find it on a website, tv show, or even magazines at the doc’s office. Sometimes it’s a meal I’ve had a restaurant I want to recreate, a meal a friend served. Ok so my answer isn’t useful…I just get inspired by food everywhere, lol!
It was nice to see that you have started blogging again, you were certainly missed. I’m pinned your recipe and will be serving it to friends that will be visiting soon. I’m looking forward to what you will be sharing in this new year. 🙂