Makes 6 servings Strudels are known for their paper-thin, flaky crust, which takes some patience, but is worth the effort. Once you get the hang of it, you’ll be strudel-ing all of your favorite fillings. You can even use this dough with savory fillings, like seared mushrooms and goat cheese.
Robiola is a soft cheese made from cow, goat, and sheep milk, giving it more depth than the typical ricotta cheese. If you can’t find it, ricotta will do in a pinch, but will benefit from a quick drain in a strainer to dry out. Makes 6 to 8 servings
Serves 6 to 8
Makes about 3 cups
Makes about 3 dozen cookies Pignolis, also called pine nuts, make a delicious, toasty-tasting cookie.
Makes 4 Servings Chef’s Note: You may also add thinly shaved radishes or beets to this salad, but only add beets at the very end, to avoid them bleeding on the plate.
Makes 2 cups
Makes 1 cake, serves 8 Filling Dough Toppings Filling Dough
Makes 4–6 Servings Trenette