Recipes from Bella Monica

Apple Crostada

Pastry Dough Ingredients:

2 1/2 cups flour, all-purpose
2 tablespoons sugar
2 teaspoons + pinch salt, table
1 1/2 teaspoon baking powder
1 3/4 sticks butter, unsalted, very cold unsalted, diced
1/2 cups + 2 tablespoons water, ice cold 

Egg wash: 1 egg yolk beaten with 1 tablespoon heavy cream, for egg wash 

Combine the flour, sugar, salt and baking powder in a food processor and pulse to blend. Add the butter and pulse until the mixture forms coarse crumbs. Drizzle in the ice water and pulse until the mixture forms a rough a dough ball, adding a little extra ice water if necessary. Remove and form the dough into a disk, wrap in plastic wrap and chill in refrigerator for 1 hour.

Filling ingredients

8 Granny Smith apples peeled, cored and sliced

3 tablespoons all-purpose flour

2 tablespoons brown sugar

1/3 cup sugar

1/4 teaspoon cinnamon

2 tablespoons rolled oats

2 tablespoons unsalted butter, softened

Preheat the oven to 350 degrees. Combine the apples, flour, brown and white sugars, cinnamon, oats and softened butter in a bowl and toss well. Place the apple mixture in the center of the Pastry Dough disks, leaving a 3-inch flap of dough around the edge. Fold the extra dough over the apple mixture, forming a rustic, uneven rim around the crostata. (The apples will not be completely covered with the dough.) Paint the dough edges with the Egg Wash. Bake for 20-30 minutes, until the crust is golden brown and the apples are tender. Serve warm with vanilla gelato.

Roasted Butternut Squash Bruschetta


1 butternut squash, cut in half with seeds removed

4 tablespoons extra virgin olive oil

4 ounces pancetta, diced

1 loaf ciabatta bread, sliced thick

3/4 cup ricotta cheese

5 ounces dried cranberries

12 fresh sage leaves, chopped

1/4 cup local honey

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees.

Place butternut squash halves on a large baking sheet flesh side up. Add olive oil, season with salt and black pepper. Roast 35-40 minutes, until flesh is fork-tender.

Once squash has cooled, scoop out with a spoon and dice into 1/2-inch sized pieces.

Render the diced pancetta on low heat until crispy. Slice ciabatta bread into 12 half-inch thick pieces, arrange on a large baking sheet and drizzle with remaining 2 tablespoons of olive oil. Bake for 6-8 minutes.

To serve, top ciabatta with butternut squash, ricotta, pancetta, cranberries, honey and sage.