Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Nope. Never again. Not with this mellow, caramelized homemade conserva.
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May 13, 2016 posted by David Leite
Crostata loosely translates from Italian as “the easiest riff on pie you ever did make.” Which means you could—and should—toss together this lovely and simple crostata on countless casual occasions during rhubarb’s crazy short season.
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