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The Sicilian Table: Scacce & Stories - Agata’s Recipe

Comfort food, whether it be a way of fulfilling a food desire and therefore satisfying a craving, or having an amazing ability to echo a connection with time, comfort food without a doubt generates contentment.  Preparing a comfort food that elicits a memory from our past is what Marcel Proust called a 'Proustian moment'; the journey of memory on which we go on and through that journey the resurrection of memories of those who cared for us in the past. These are dishes that we remember our mothers and grandmothers preparing - good food served at their tables that convey their love for us. Memories of when we knew beyond question that someone cared for us through the act of placing food in front of us and saying mangia! mangia! (eat!)  In this post, not only am I sharing a recipe for a Sicilian pie typical of the region of Ragusa, but also making a call out for any Sicilian friends out there who would like to be part of a project I am currently working on. More about this lat...
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Crostata di Cotogna (Quince Tart)


Quince Tart - made with LOVE

I held onto the last few quinces that weren't quite ripe for a rainy day, and such is it today.  The sweet aroma of the quinces in my kitchen told me that they were ripe and ready for my next recipe - Quince Tart.

What makes a good tart is nailing the pastry as well as having a filling that compliments the richness of the base. I encouraged my youngest daughter to assist me in making the tart. She was given  full reigns in making the base following the Artusi recipe I wrote about in my previous post -Crostata di Prugna (Plum Tart) while I set off stewing some quinces for the filling and slicing and roasting the rest for the topping.

My only instructions for her were.... put love into it and you will be guaranteed a great base!  With much tribulation and may I add lots of LOVE, she managed to pull off a great base for her first ever attempt.

The filling once stewed was cooked down to a jam consistency as per recipe found in Quince-Mela Cotogna.  The jam is poured into the baked base and decorated with slices of roasted quince.  Baked in a moderate oven, allowed to cool and dusted with icing sugar. The tart can also be eaten warm with a dollop of marscarpone cream cheese.

May I add that half the warm tart disappeared before it saw any cream cheese!




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