Monte Amiata is now known for its hot springs, lush scenery, hearty cuisine and fresh air but it was formerly the most important ski resort in southern Tuscany. While it is no longer famous as a winter hotspot, it is still home to good skiing, cosy cabins and delicious dishes that are typical of the locale and holiday season. One of the most important of these dishes is a typical dessert that originates from the area and is typically made over the Christmas period: La Ricciolina.
It is a decadent tart that is made of two crumbly shortcrust layers with a thick Nutella filling and a generous handful of dried fruit inside and covered in a gentle puff of meringue on which you can draw squiggles of chocolate, from which the dessert takes its name.
Just find a vacation rental in Monte Amiata and try the real deal in Tuscany this holiday season! For now try out this recipe and get planning your trip.
It is a decadent tart that is made of two crumbly shortcrust layers with a thick Nutella filling and a generous handful of dried fruit inside and covered in a gentle puff of meringue on which you can draw squiggles of chocolate, from which the dessert takes its name.
Just find a vacation rental in Monte Amiata and try the real deal in Tuscany this holiday season! For now try out this recipe and get planning your trip.
Ingredients:
Serves 8
For the tart
300 g flour
150 g sugar
150 g butter
About 17 g baking powder
1 pinch of salt
3 eggs (1 whole egg + 2 yolks & egg whites for the meringue)
400 g of Nutella
80 g of shelled walnuts, or almonds, or hazelnuts
For the meringue
2 egg whites
4 tablespoons sugar
Method:
1. Mix the flour, sugar, salt and baking powder. Add the butter and rub all together with your fingertips to make soft crumbles.
2. Beat a whole egg and two yolks in a bowl, add to the crumbles and rub with your fingertips until you have a nice and smooth ball of dough. Flatten with your hands, wrap it in cling film and leave in the fridge for at least one hour.
3. Preheat oven to 180°C.
4. Divide the dough into two equal parts. Use half to line a 24 cm buttered round baking pan and then spread half of the Nutella on top. Sprinkle with the chopped walnuts.
5. Roll out the second half in a disk big enough to cover the tart. Seal the edges and bake for 40 minutes.
6. Whip the egg whites until soft peaks form. Gradually add 4 tablespoons of sugar, whipping the egg whites until the meringue is firm and glossy.
7. When the cake is golden, remove from the oven and spoon the meringue over the cake, shaping it to create puffs of meringue.
8. Stir quickly the leftover Nutella in the jar to heat it up, then drizzle on the meringue. Mix gently with a fork to form the dessert's characteristic crazy doodles.
9. Bake for 2 minutes until the meringue gets firm on the surface and slightly golden.
10. Enjoy!
Serves 8
For the tart
300 g flour
150 g sugar
150 g butter
About 17 g baking powder
1 pinch of salt
3 eggs (1 whole egg + 2 yolks & egg whites for the meringue)
400 g of Nutella
80 g of shelled walnuts, or almonds, or hazelnuts
For the meringue
2 egg whites
4 tablespoons sugar
Method:
1. Mix the flour, sugar, salt and baking powder. Add the butter and rub all together with your fingertips to make soft crumbles.
2. Beat a whole egg and two yolks in a bowl, add to the crumbles and rub with your fingertips until you have a nice and smooth ball of dough. Flatten with your hands, wrap it in cling film and leave in the fridge for at least one hour.
3. Preheat oven to 180°C.
4. Divide the dough into two equal parts. Use half to line a 24 cm buttered round baking pan and then spread half of the Nutella on top. Sprinkle with the chopped walnuts.
5. Roll out the second half in a disk big enough to cover the tart. Seal the edges and bake for 40 minutes.
6. Whip the egg whites until soft peaks form. Gradually add 4 tablespoons of sugar, whipping the egg whites until the meringue is firm and glossy.
7. When the cake is golden, remove from the oven and spoon the meringue over the cake, shaping it to create puffs of meringue.
8. Stir quickly the leftover Nutella in the jar to heat it up, then drizzle on the meringue. Mix gently with a fork to form the dessert's characteristic crazy doodles.
9. Bake for 2 minutes until the meringue gets firm on the surface and slightly golden.
10. Enjoy!
Photo credit: Giulia Scarpaleggia / CC BY-SA 2.0
