Step by Step to a Savory Crostata
Zucchini Crostata with Ricotta-Lemon Filling
When most of us hear “crostata” we think of dessert, and a sweet crust topped with sugary fruit, caramelized and bubbling from its time in the oven. Rustic and free form, these open face tarts are good for main dishes too. Savory crusts topped with cheese, meats, and vegetables make simple, unfussy lunches, portable picnics, and satisfying light suppers.
Start with the crust. Lose the sugar, and you are on your way. Switch out some of the all-purpose flour for something with more character and bite, a little whole wheat flour, or perhaps rye flour or semolina. Add a hint of nutmeg, and seal the deal by substituting olive oil for butter. You are home free and dining savory. This olive oil pastry is the ultimate no-hassle crust. Quick to make, sturdy and easy to roll out, you’ll be glad to have this one in your repertoire.
Here I have used fresh ricotta atop the pastry base. The ricotta, flecked with lemon zest and delightfully fragrant lemon thyme, is dotted with sautéed pancetta and green onions, making a delightful medium for thinly sliced zucchini coins and a generous sprinkling of one of Abruzzo’s finest olive oils, Agrumato Lemon. The lemon scented oil adds bright notes of citrus while keeping
the zucchini moist as it roasts. A little more pancetta and a few twists of black pepper finish the topping and a light egg wash imparts a bit of sheen to the pleated crust.
Lemon thyme (Thymus citriodorus), a lush aromatic plant, looks like English thyme, but has the unmistakable scent of fresh lemon. Like its variegated cousin, in spring it sports the prettiest tiny pink flowers. Both plants make compact fragrant garden borders and are excellent for all uses culinary – from salads and marinades to beverages, teas and cocktails, even gelati and sorbetti. Lemon thyme, either variegated or standard, is a wonderful plant to include in any herb garden.
I’ve mentioned the Agrumato Extra Virgin Olive Oils before. These Abruzzese specialties are produced by the Ricci Family (www.agrumato.it). Don’t confuse this oil with the “flavored oils” that so many people dislike. Agrumato Lemon Extra Virgin Olive Oil is produced at the end of the raccolta (olive harvest) when newly picked olives are pressed simultaneously with organic lemons between granite stones, producing an exceptionally beautiful yellow-green oil. The bright, clean oil, redolent of lemon and bursting with the fruity taste of fresh olives is a harmonious marriage of flavors, an absolute joy with vegetables or fish. In years past this special oil was held back to be shared with family and friends, but now it is being produced on a commercial scale. If there were one oil I would recommend for summer dining, this would be it. It is available from Olio2Go.
If you have fava beans or peas, use them atop the crostata. Sun dried tomatoes, cooked leeks or asparagus, roasted eggplant or red peppers are also wonderful. See what looks good at the greengrocer’s and make this dish your own.
Step by Step
Assemble the ingredients for the crust
Place the dry ingredients in the workbowl of the food processor, and with the machine running, add the oil and water
Process the mixture until it is thoroughly moistened
Turn the dough out onto the work surface and form it into a disk
Wrap the dough in plastic or parchment, and set it aside to rest
Place the unwrapped dough on a piece of floured parchment paper
Roll into a 14-inch circle
Assemble the filling ingredients
Combine the ricotta with the herbs, salt, pepper, nutmeg and lemon zest
Dab the ricotta filling over the crust and spread evenly, leaving a 1-inch border
Dot with sautéed green onions
Dot with half of the sautéed pancetta
Place the sliced zucchini over the ricotta filling
Dot with the remaining sautéed pancetta
Pleat the crust
Apply the egg wash
Dribble Lemon Agrumato olive oil over the zucchini and top with a few twists of black pepper
After the crostata is removed from the oven, add a few generous twists of black pepper
Cut and serve
Crostata di Ricotta e Zucchine
Zucchini Crostata with Ricotta-Lemon Filling
serves 4 as a main dish, 6 to 8 as antipasto
I find it particularly convenient to bake this crostata on a 15 ¾ inch round baking sheet. Made by Matfer Bourgeat of high quality black steel, this baking round has myriad uses and makes transferring a free form crostata or pizza from the work surface to the oven and onto the table a simple process. Baking steels are available from Amazon.
Be sure to slice the zucchini into coins that are 1/16-inch thick. The fine slicing disk of a food processor makes quick work of the task. If left too thick the slices will not roast quickly, and will exude too much liquid, making the filling watery. On the topic of watery, it is also important to drain the ricotta. The amount of liquid varies widely in this cheese, especially in artisanal products. Draining it first will remove excess water, which would make the crust soggy.
Crust
1¾ cups all-purpose flour, plus more for rolling
¼ cup whole wheat flour
½ teaspoon fine sea salt
¼ teaspoon baking powder
¼ teaspoon freshly ground nutmeg
½ cup extra virgin olive oil
1/3 cup plus 2-3 tablespoons cool water
Filling
12 oz. whole milk ricotta, drained for at least 4 hours
2 medium zucchini, about 9 oz., sliced into 1/16-inch coins
3 oz. pancetta, cut into 1/4-inch dice
2 bunches green onions, white parts only, thinly sliced
1 tablespoon lemon thyme leaves, chopped to yield about 1 teaspoon, plus whole sprigs to garnish
Grated zest of 1 organic lemon
¼ teaspoon freshly ground nutmeg
Fine sea salt
Freshly ground black pepper
Extra virgin olive oil
Lemon Agrumato Extra Virgin Olive Oil
Egg Wash
1 large egg
1 tablespoon water
Drain the ricotta: set a large sieve over a bowl, and place the ricotta in the sieve. Cover with plastic wrap and place in the refrigerator to drain for at least 4 hours.
Make the crust: place the flours, fine sea salt, baking powder, and nutmeg in the bowl of a food processor fitted with the metal blade. Pulse twice to combine. In a measuring cup combine the olive oil and cool water. Remove the feed tube from the processor, and with the machine running, slowly add all the liquid. Process until the ingredients are well combined, and come together around the blade, about 30 to 40 seconds, adding more water if necessary. Carefully remove the blade from the processor, and turn the dough out onto the counter. Knead briefly to form a cohesive mass. Form the dough into a 5-inch disk and wrap in plastic. Set the dough aside to rest for 30 minutes.
Prepare the oven: place the oven rack with a baking stone in the lower third of the oven. Preheat the oven to 375 degrees F.
Make the filling: pour 1 tablespoon of extra virgin olive oil into a 9-inch skillet. Over medium heat sauté the pancetta until lightly browned, about 4 minutes. Using a slotted spoon, transfer the cooked pancetta to a plate lined with paper towels to drain. Add the sliced green onions and a pinch of fine sea salt to the skillet and sauté over medium heat until softened and translucent, but not browned, about 3 minutes. Transfer the onions to a small bowl.
Transfer the drained ricotta to a medium bowl, discarding accumulated liquid. Combine the ricotta with the chopped lemon thyme, lemon zest, ½ teaspoon of fine sea salt, ½ teaspoon of black pepper, and ground nutmeg.
Roll the dough: cut a round of parchment 16 inches in diameter, and dust it generously with flour. Unwrap the dough, and place it on the center of the parchment. With a floured rolling pin, roll the dough into a 14-inch circle, leaving a border of parchment around the dough. Lift the parchment by the edges and transfer it with the dough onto a circular baking steel or large rimless baking sheet.
Assemble the crostata: dab the ricotta filling over the circle of rolled dough, and spread it in an even layer, leaving a 1-inch border. Distribute the sautéed green onions over the ricotta, followed by half of the sautéed pancetta. Arrange the sliced zucchini over the ricotta, and top with the remaining sautéed pancetta.
Finish the crostata: carefully fold the border over the zucchini, pleating it to make a circle. Make an egg wash by lightly beating the egg and water together with a fork. Lightly brush the egg wash over the pleated border. (You will not use all of the egg wash.) Dribble about 2 tablespoons of Agrumato Lemon olive oil over the zucchini to moisten it uniformly, and grind a bit of black pepper over the zucchini.
Bake the crostata: transfer the crostata (still on the parchment and baking steel) to the preheated baking stone. Bake until the crust is lightly browned and the zucchini is cooked through, about 45 to 47 minutes. Transfer to a rack to cool 15 minutes. Grind additional freshly ground black pepper over the zucchini, if desired. Garnish with whole sprigs of lemon thyme. Slide the crostata off of the parchment. Cut and serve.
Cook’s Note: Don’t skip the egg wash. It imparts a finished look and attractive sheen to the crostata. You can see the difference in these two photographs. The crostata on the left does not have an egg wash, and the one on the right does.
Note: You can click on any picture and see a slide show!
I have no affiliation with any product, manufacturer, or site mentioned in this article.
Photo of Agrumato Lemon Extra Virgin Olive Oil courtesy Olio2Go
Tuesday, May 20th 2014 at 2:23 pm |
what a wonderful post Adri ! Love the animated gif ! La ricotta mi piace moltissimo e adesso ho una Voglia Matta di provare a fare la tua ricetta!
Tuesday, May 20th 2014 at 6:20 pm |
Ciao Chiara,
I am glad you liked the animated gif. Bart put that in for me, and I will pass your kind words on to him. I hope you enjoy this crostata! Have a wonderful week. Un bacione a te!
Wednesday, May 21st 2014 at 11:22 am |
I’ve never baked crostata or focaccia with zucchini. About time I tried, and your recipe looks so delicious Adri.
Wednesday, May 21st 2014 at 5:18 pm |
Hi Mette,
Thank you. This was a first for me too. I had started experimenting, and I really enjoyed the flavor of the zucchini when it was sliced thinly and roasted. The Agrumato Lemon oil really punched up the flavor too. I bet you would like this one. Thanks for stopping by.
Thursday, May 22nd 2014 at 1:56 am |
Dear Adri, this post of your almost takes my breath away, the delicious recipe, your wonderful writing, the fabulous tsep-by-step pictures and all the details and bits of wisdom you so lovingly wove into this post! On eof my favorites this year, if I may say/write so – the recipe is so appealing, I just have to find the time to make this…by the way, I really enjoy how you always manage to incorporate different kinds of flour into your recipes!
Hugs and kisses from afar, dear friend, now I am hungry for your focaccia…
Thursday, May 22nd 2014 at 7:29 am |
Hi Andrea,
Thank you so much. I just had a craving for something savory, and also I decided to try an olive oil crust. I wanted something real simple, different than the kind of custard fillings one sees in quiches, so I decided to try the some simple flavored ricotta. About the flour, lately I have found myself substituting flour here and there – just a bit, and I have been very pleased with the results. It does not take much wheat or rye flour, for example, to enhance a crust. I enjoy experimenting. I hope you enjoy this.
Thursday, May 22nd 2014 at 3:34 am |
Adri you have me just swooning over this crostata with ricotta lemon filling. I would just be in heaven with a slice or two. Your action shots and step by steps make me feel like I am right in the kitchen with you. I think that little soft light box is doing wonders as the photography is stunning. I am so book marking this recipe as it would be beautiful for so many occasions. Take Care, BAM
Thursday, May 22nd 2014 at 7:33 am |
Hi Bam,
I enjoyed this one. The filling is tasty, however I have really discovered that the success of this one is altogether dependent on the quality of the ricotta. I made it again just the other night with a supermarket brand ricotta, and it really was a disappointment. The ricotta was dry and chalky. Let that be a lesson to us all! Thanks for the kind comments and for your curiosity about the photography. I owe everything in the photography department to my husband Bart. Without his assistance, direction, efforts and teaching, I’d still be using a little point and shoot that was held together with gaffer’s tape!
Thursday, May 22nd 2014 at 6:21 am |
I’m going to pin this for when my zucchini plants start producing this summer! What a delightful crostata! I looks so delicious.
Thursday, May 22nd 2014 at 7:34 am |
Hi Susan,
Yes, this one ought to come in handy when we are all gathering our zucchini this summer. I hope you enjoy this one, and thank you so much for stopping by.
Thursday, May 22nd 2014 at 4:26 pm |
What a lovely, well thought out post Adri! Your pictures are gorgeous. I was immediately drawn in from your title, as savory pastry is absolutely delicious. The zucchini and ricotta pairing is sublime. I’ve never used olive oil in my dough before, but I am eager to try it especially after I saw your finished product! Oh, and the nutmeg- love that addition too. Brava! xx
Friday, May 23rd 2014 at 7:39 am |
Hi Emilie,
I just could not resist experimenting with the olive oil. I have seen American pie crusts that call for oil, so I figured why not? I hope you enjoy it! Thank you for the kind words about the post. I enjoy putting the step by step lessons together. It brings the entire process into very tight focus for me, and I hope, for others as well.
Friday, May 23rd 2014 at 11:56 am |
Beautiful. Just pretty. pinned. Have a wonderful weekend:)
Friday, May 23rd 2014 at 10:18 pm |
Welcome,
Thank you so much! I am so glad you enjoyed this one, and thank you for stopping by my site.
Friday, May 23rd 2014 at 1:13 pm |
Wow! I love everything about this recipe. Great step-by-step photos as well. Awesome post and I look forward to following your blog!
Friday, May 23rd 2014 at 10:19 pm |
Hi Bill,
Thanks for stopping by, and I am glad you like what you have found here. I certainly have enjoyed your site. Have a wonderful weekend!
Friday, May 23rd 2014 at 4:17 pm |
Oh my, what a wonderful recipe. I can just imagine how good your crostata is and I can’t wait to try it.
Friday, May 23rd 2014 at 10:22 pm |
Hi Karen,
Thanks for the kind words. This one was fun to put together. One thing of note – it really needs a high quality, creamy ricotta. I tried a supermarket brand, and it was a terrific disappointment – chalky and dry. So go for the good stuff! Have a wonderful weekend, and take good care of those glorious tomato babies. Alla prossima!
Saturday, May 24th 2014 at 4:03 pm |
I really REALLY love this post. And such a great dish. I think anyone would want some of these crusts at the recipe as we approach garden veggie season! I know I do. I love those round parchments. I’m going to look for some now.
Saturday, May 24th 2014 at 7:26 pm |
Hi Trevor,
Thanks. I am glad you like this one. I purchase Quilon Coated Baking Sheets at Smart and Final. The sheets are supplied in boxes of 1000 sheets and are 16 3/8″ X 24 3/8″. It is item #162-1 manufactured by Slik-Kote. I have seen various sizes of pre-cut rounds, mostly 8, 9, 10 and 12″ in diameter sold at cake decorating supply shops and at Michael’s. I cut the rounds myself from the Quilon sheets. I love using it. It makes baking and clean-up so simple. I also use the sheets for transferring flour, covering my table, etc. Buy a box. You will love the sheets.
Saturday, May 24th 2014 at 8:47 pm |
What a gorgeous summer crostata! Thank you for sharing!
Saturday, May 24th 2014 at 10:21 pm |
Welcome,
This was my pleasure. I am pleased that you enjoyed it.
Tuesday, May 27th 2014 at 5:02 am |
Truly a thing of beauty! Since I haven’t that much of a sweet tooth, a savory crostata sounds like something I can really go for.
Tuesday, May 27th 2014 at 7:11 am |
Hi Frank,
Thank you! I had been making so many sweets around here, I had to go for something savory, what Bart calls “real food.” Enjoy!
Sunday, June 1st 2014 at 7:34 am |
Sounds like Bart and I are on the same wavelength.
Monday, June 2nd 2014 at 5:53 am |
Hi Frank,
It must be a guy thing!
Tuesday, May 27th 2014 at 9:58 am |
What a gorgeous recipes, simple and elegant.
The Lemon olive oil adds a wonderful flavor to this dish!
Wednesday, May 28th 2014 at 6:39 am |
Welcome!
Thank you for the kind words. The lemon oil really put this one over the top. I hope you try it, and thank you for visiting.
Wednesday, May 28th 2014 at 4:30 am |
Your crostata is gorgeous and I would enjoy it for lunch. I am a big fan of savory crostatas. I will am definitely keep your step-by-step instructions on the dough as baking is not my strong suit.
Sam
Wednesday, May 28th 2014 at 6:40 am |
Hi Sam,
This dough is super simple. I hope you give it a try!
Wednesday, May 28th 2014 at 12:48 pm |
This looks beautiful, Adri! I love the motion in your photo of rolling out the crust! Well done! I like you addition of the ricotta as a base and will try that next time I make a savory crostata. I have had some problems with the baby zucchini I’ve used in a baked crostata tasting slightly bitter–is there a solution that you know of to preventing that? It is very dry here in Colorado and we live at 6,200 feet, so baking has become a challenge and learning experience for me and I am also hampered slightly by needed to make a gluten v free version of my baking for the family members(daughter-in-law and one grandson) who are gluten sensitive. I still love to bake whenever possible so I will definitely be making this!
Wednesday, May 28th 2014 at 9:38 pm |
Hi Pat,
Thank you for the kind words. I don’t have an answer for the bitterness of the baby zucchini – I’ve had difficulty with the large ones being bitter; interesting isn’t it – our two very divergent experiences. Perhaps I have been lucky in finding a particular variety that really is meant to be eaten small. That is the only answer that springs to mind. I have heard that high altitude baking presents quite a learning curve. I bet there is lots of experimentation involved there. I am a “sea level” baker – so it’s pretty simple for me. As for gluten-free, I have no doubt that with your skill and knowledge you can come up with some wonderful things for your family members. There is hidden gluten in so many things. For those folks who have to avoid gluten, their suffering is nothing to scoff at, and it is so important for those who prepare food for these individuals to look closely at everything they use. It seems that there is lots of good info out there now. I bet that on one of the good sites you can find a great crust to use with this. I found that the real key to this is to use a nice creamy ricotta. I tried it one time with an inexpensive supermarket brand of ricotta, and it was quite a disappointment. I hope your family enjoys this, and I’d love to read about your high altitude baking exploits!.
Monday, June 2nd 2014 at 5:35 pm |
This is mouthwatering Adri. Love the video of your rolling out the dough. And to top, this is Zuccini crostata, how can you go wrong?! Fabulous.
Monday, June 2nd 2014 at 9:41 pm |
Hi Minnie,
I’m glad you like this one-pretty soon we’ll all have more zucchini than we know what to do with!
Wednesday, June 4th 2014 at 8:43 am |
Oh Adri, I have made this before and thought it so good, but yours looks so much better than mine, and you used pancetta. I pinned yours because I will be trying your version. I already know it is a better recipe. Love the gif.
Madonna
MakeMineLemon
Wednesday, June 4th 2014 at 11:33 am |
Ciao Madonna,
Oh, I hope you enjoy this one. The pancetta gives a nice bit of salty punch. What I really marveled at is that the ricotta makes all the difference in the world. I tried it once with an inexpensive supermarket brand, and it was dry and tasteless, almost gritty in texture once baked – quite disappointing. So do use a nice creamy ricotta. If you can get it where you are, Bellwether Farms makes a very nice one. Thanks for stopping by!
Wednesday, June 4th 2014 at 11:44 am |
I love the idea of the olive oil crust for your savory tart. I would love to have this for breakfast! Or lunch. Or dinner. Nice work.
Wednesday, June 4th 2014 at 11:52 am |
Hi Lynne,
Thank you. I had seen vegetable oil in pie crusts, so I figured I’d give olive oil a go, and I was very pleased. I hope you try it. Thanks for stopping by.
Sunday, June 8th 2014 at 8:44 am |
beautiful crostata! so rustic looking!
Sunday, June 8th 2014 at 10:54 am |
Hi Sarah and Arkadi,
Thank you!
Monday, June 9th 2014 at 2:52 pm |
Adri I love your savoury take on the crostata! I usually think of sweet pies and fruit for crostata but this is a a delicious idea for dinner 😀
Monday, June 9th 2014 at 10:45 pm |
Hi Lorraine,
I could not resist the savory side. I have made so many sweets lately, I just had to go for “real food”!
Tuesday, June 10th 2014 at 2:47 am |
:-Q______ so fanciful!!!
Tuesday, June 10th 2014 at 1:19 pm |
Thank you!
Wednesday, June 11th 2014 at 5:25 am |
Adri, this is AMAZING! Your crostata is delisioso! You make everything look so easy! We love your step by step instructions and photos. Marvelous! We too made something similar with zucchini- more like a pizza rustica and hopefully we’ll get it posted later in the week. Have a wonderful weekend!
xxoo Anna and Liz
Wednesday, June 11th 2014 at 11:27 am |
Hi you two!,
I am glad you liked this one, and I look forward to seeing your next post. Pretty soon we’ll all have plenty of zucchini… alla prossima!
Wednesday, June 11th 2014 at 7:57 am |
Love all these photos! And the recipe sounds amazing…so perfect for summer. I <3 pancetta 😉
Wednesday, June 11th 2014 at 11:28 am |
Hi Amy,
Yes, the pancetta did put this one over the top. I am glad you liked it! Thanks for stopping by.
Saturday, June 14th 2014 at 10:41 am |
This is crostata at it\’s best!
Fresh and summery with ricotta lemon filling, yummy.
I\’m going to pin it.
Saturday, June 14th 2014 at 2:35 pm |
Ciao Daniela,
I’m glad you liked this one! It is such a nice way to use zucchini. Alla prossima!
Sunday, June 15th 2014 at 11:58 am |
Spectacular! Our mouths are watering at the flavor combinations of this crostata. We have a dinner party on Saturday evening, and this may just make an appearance among our antipasti.
Tuesday, June 17th 2014 at 6:12 am |
Cioa Due,
We really enjoyed this. I hope you guys have a fab party! Alla prossima!
Monday, June 16th 2014 at 12:24 pm |
What a lovely meal, Adri – I am really looking forward to some fresh zucchinis in the garden in a few weeks! This will be on the menu then I think – thanks for a great recipe 🙂
Tuesday, June 17th 2014 at 6:13 am |
Hi Donalyn,
I bet that pretty soon we will all have more zucchini than we know what to do with – I hope you enjoy this one.
Friday, June 20th 2014 at 12:09 pm |
A beautifully described, beautifully photographed and very enticing recipe. Thank you. But I miss your more regular posts and hope that all is well. In bocca al lupo!
Tuesday, July 8th 2014 at 7:18 am |
Ciao Laura,
Thanks for the kind words. I’ve been out of commission for a bit, but I hope to be back posting soon!
Tuesday, July 8th 2014 at 11:15 pm |
All best wishes for whatever necessary. Priorities, after all. Will keep checking in and will keep my fingers crossed.
Wednesday, July 9th 2014 at 3:11 pm |
Ciao Laura,
Thank you for the kind words. It’s been a difficult few months. First we were involved in a motor vehicle collision, and I was injured. I subsequently underwent knee surgery. That went well, and I am now recuperating. On top of that we have moved out of our home in preparation for a big remodeling project. What timing! We’re still getting settled in our rental home. All this has put a damper on my cooking, as you can imagine, but I hope to get back to work soon. I surely do miss it. Our remodeling project is proceeding apace, and the demolition portion is now finished. The workmen will soon pour a new foundation. Home sweet home! I really appreciate your checking in with me.
Wednesday, July 9th 2014 at 11:25 pm |
“A difficult few months” sounds like an understatement. I’m so sorry about your accident and need for surgery but am grateful it went well and you are recuperating. And the additional stress and complications of home remodeling and a temporary move to another place sounds rather nightmarish. In bocca al lupo for your complete recovery and for the remodeling (in Florence, projects always take longer and cost more than the original “preventivo”) … but it will get done and it will be wonderful to be back in your home and regular “routine”. In the meantime, take good care of yourself. We’ll be here when you get back.
Thursday, July 10th 2014 at 8:35 am |
Ciao Laura,
Call me the Master of Understatement! I am looking forward to more calming times and more culinary pursuits. I find that the time away from writing has scattered my brain, leaving me quite unfocused. I really think I ought to get back to work here. I was just looking at my photo files and I saw that I have a few things that are already shot-but now I have to find my notes. Aargh!
I do plan to keep everyone updated with our project. I never knew I would learn about things like foundations, footings and rebar. It seems that the story is the same with construction no matter where one lives. It always takes longer than everyone tells you and it always costs more. In the meantime I am issuing no invitations for Christmas Dinner in our home. There is just no way that will happen! Plus there are those “surprises” along the way – meters to move and other tidbits that add more to the final tally. Thanks for your encouragement. Un bacione a te!
Sunday, June 22nd 2014 at 2:37 pm |
We should have some zucchini soon from the garden and I’d love to try this recipe Adri. The crostata crust sounds simply delicious. And I like the essence of lemon infused in the oil at the end of it’s processing! Lovely photos too!
Be well,
Roz
Tuesday, July 8th 2014 at 7:20 am |
Hi Roz,
Isn’t it wonderful to be able to go into your own backyard and get your food? One never runs out of zucchini. That’s for certain. I hope you enjoy this one. And I hope you are having a wonderful summer.
Wednesday, July 9th 2014 at 4:17 pm |
Just popping by to say that I hope you’re on the mend, and I can’t wait to see new recipes from you in the future! I’ve missed you. =)
Thursday, July 10th 2014 at 8:26 am |
Hi Amy,
Thanks for stopping by. I am still getting back in the groove, and I am waiting for my culinary muse to speak to me!
Wednesday, July 9th 2014 at 5:02 pm |
Dear Adri, I have been wondering for a bit about you as I have not seen you on FB at all nor any new post notifications. I was so sorry to read about the accident and I sure hope you have a good recovery. Look forward to seeing you back! Miss you too. Take much care. Phyllis
Thursday, July 10th 2014 at 8:28 am |
Hi Phyllis,
Yes, it was quite an experience. Then there was surgery and we moved in preparation for a remodel of our home. Impeccable timing, no? Bart and I have been up against it, to say the least. I look forward to getting back to writing and cooking soon. Thank you so much for your concern and for your note. I hope all is well with you. Alla prossima!