If I could go back into the past to have a conversation with my paternal grandmother my first question would be " Are you sure that there is no oil in your ricotta crostata dough?".
A few years ago my sister had the forward-thinking idea of writing down the most iconic of my grandmother’s recipes as she dictated them to her. Those green pages are now very precious to me since they represent the only way to make recipes that have the flavor of my grandma cuisine.
For those who doesn't speak Italian or need help in deciphering my sister's calligraphy, which by the way is quite impossible to read, it says :
' Buitoni short crust pastry (a very popular Italian brand) or if you make it (the crust) by your self : 200 gr of flour, 150 gr of sugar, 1 whole egg, lemon zest. Knead and let it rest in the fridge for at least 30 minutes'
I made this recipes many times and I'm sure there is something missing: fat. The absence of butter or oil makes the crust very dry and hard and that was not how I remember was supposed to be. So I decided to add oil at the ingredients and one more egg and It definitely come out much better!