Category: Instagram Reel Recipes

Italian Ricotta Cherry Pie

There are desserts that become popular because they are beautiful, and then there are desserts that survive because history forced them to. Crostata di ricotta e visciole — the iconic Roman Jewish sour cherry and ricotta tart — is both.

I first tried the famous pie when I visited the Jewish ghetto in Rome in 2021, and quickly learned that the ricotta cherry pie is a traditional Roman pastry available in every kosher restaurant! The texture of the ricotta is a lot firmer than what we get in states, more similar to farmer cheese.

ricotta cherry pies in the window of Boccione

Legend has it that during centuries of papal rule, Roman Jews lived under brutal restrictions, confined to the ghetto and limited in what they could own, sell, and eat. According to the story most commonly attached to this tart, Jews were forbidden by the Pope from openly selling dairy products. Bakers began hiding the sweetened ricotta beneath a layer of dough so the tart appeared to be a simple pie from the outside. What began as necessity became one of the great pastries of Rome.

Boccione’s famous ricotta cherry pie

Today, the most famous version is still associated with the tiny Roman bakery Boccione, the nearly 200-year-old bakery known as the “burnt cakes factory” tucked into the Jewish Ghetto, known for its dark, almost burnt-looking pastries and ricotta pies with blistered tops (because of the old ovens that have a very high temperature) and jam peeking through cracks in the crust. It is rustic, imperfect, deeply Roman, and unforgettable.

I wanted something inspired by that pie but slightly freer and more rustic — somewhere between a traditional crostata and a galette. I started with authentic pasta frolla, the classic Italian sweet pastry dough that is softer and more cookie-like than American pie crust. Then came the ricotta filling, the sour cherry preserves, and eventually the realization that my American ricotta was far too loose for a freeform galette. So the dessert evolved back into what it probably always should have been: a proper Italian ricotta tart.

The result was one of those desserts that tastes old-world in the best way. Buttery crust. Bright cherry jam. Creamy ricotta. Not cheesecake exactly. Not pie exactly. Something more rustic and soulful, and just perfect for Shavuot.


ricotta cherry pie at Casalino in the Jewish Ghetto
 

Crostata di ricotta e visciole
Ricotta Cherry Pie

Pasta Frolla Dough

2 cups all purpose flour
½ cup granulated sugar
½ teaspoon kosher salt
½ cup cold unsalted butter, cubed
1 large egg
1 egg yolk
Zest of ½ orange
1 teaspoon vanilla extract
1 egg, for eggwash

Add the flour, sugar, and salt to a food processor and pulse a few times to combine. Add the cold butter and pulse until the mixture resembles coarse sand with small pea-sized bits of butter remaining. Add the egg, egg yolk, orange zest, and vanilla and pulse just until the dough begins forming large clumps. Turn the dough onto the counter and gently press together into a disk. Wrap and refrigerate for at least 1 hour.

Ricotta Filling

NOTE: for a more authentic ricotta texture, strain 2 cups of ricotta overnight and omit the cornstarch.

1½ cups whole milk ricotta
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons cornstarch
16oz. sour cherry jam, such as D’arbo

In a bowl, whisk together the ricotta, sugar, egg, vanilla, salt, and cornstarch until smooth.

Preheat oven to 350°F.

Cut the chill dough in half and roll out into 2 discs. Place one half into a tart pan or pie dish. Chill again for 15 minutes. Fill with the cherry jam and ricotta mixture and top with the second sheet of dough. If you have any scraps of dough, you can decorate the pie with it!

Brush the crust with egg wash and bake for 50–65 minutes until the crust is deeply golden and the filling is mostly set with a slight wobble in the center.

Cool completely before slicing. The ricotta texture is best when served cold.

 

Related Recipes:

cherry yogurt popsicles

halva and ricotta stuffed figs

pumpkin ricotta pancakes with cranberry syrup

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Jeweled Crispy Rice Salad

This salad was inspired by Persian jeweled rice — that stunning celebration dish studded with pomegranate, pistachios, and dried fruit. I wanted those same jeweled flavors, but lighter and fresher, so I turned it into a salad. The crispy roasted rice is my nod to tahdig, the golden crust everyone fights over, scattered throughout instead of hiding at the bottom of the pot. It makes the perfect Purim appetizer — a little taste of Persia in salad form, festive, colorful, and full of crunch.

Jeweled Crispy Rice Salad

2 cups leftover cold rice
1 1/2 tbsp olive oil
1/2 tsp turmeric
1/4 tsp cumin
1/4 tsp cardamom
1/4 tsp cinnamon
1/2 tsp kosher salt

Salad:
5 oz spring mix
1 large carrot, julienned
1/2 cup pomegranate seeds
1/3 cup toasted pistachios, roughly chopped
1/3 cup barberries (may use dried cranberries)
prepared crispy rice

Dressing:
1/3 cup grapeseed oil (or any neutral oil)
1/4 cup apricot jam
zest and juice of 1 orange
1 tbsp white wine vinegar
2 tsp honey
1 tsp sumac
1/2 tsp salt
1/4 tsp pepper

Method:

Preheat oven to 400 degrees.

To prepare the crispy rice, spread the rice out on a parchment lined baking sheet. Mix with turmeric, cumin, cardamom, cinnamon and salt and bake for 25-35 minutes, stirring occasionally, until deeply golden and crispy.

Assemble the salad: layer the greens, carrots, rice, pomegranate seeds, pistachios and barberries. Drizzle with dressing (I don’t use all of it, I prefer my salads not overdressed) and stir to coat.

 

Stuffed Eggplant Parcels

There is something deeply Purim about an eggplant parcel. On the outside, it’s simple — silky roasted eggplant folded neatly around a filling you cannot see. But cut into it and there’s a reveal. Something rich and layered was hidden inside all along. That is the essence of Purim. In the Megillah, Hashem’s name never appears. There are no seas splitting, no open miracles — only politics, power shifts, sleepless nights, and a queen hiding her identity. Everything looks ordinary until you step back and realize it was anything but. The miracle was wrapped inside history itself.

The story of Purim took place in ancient Persia — modern-day Iran. The same soil. The same region. And this year, as events unfold in that part of the world, it feels impossible to ignore the echoes. In the Megillah, a decree against the Jewish people felt final, terrifying, irreversible — and yet it turned. “V’nahafoch hu.” What seemed sealed was reversed. What looked like the end became salvation. Purim reminds us that the deepest miracles are often concealed within what appears to be natural events.

Chazal teach that Haman was a descendant of Amalek, the embodiment of those who seek to erase us. On Shabbos Parshas Zachor, when we read the commandment to remember and eradicate Amalek, the modern Iranian leader Ayatollah Khomeini — whose regime has long openly called for the destruction of Israel and the Jewish people — was killed. On the very day we publicly reaffirm our eternal survival against Amalek, a modern voice of that ideology was silenced. Purim trains us to notice those moments — not as loud supernatural spectacles, but as quiet reminders that history is not random.

We do not always see the full picture. We see headlines, fear, uncertainty. But Purim teaches us that even when G-d feels hidden, He is present. Even when events look purely political, they may be purposeful. Like this eggplant parcel, what appears simple on the outside can hold something powerful within. The miracle may not be visible yet — but it may already be unfolding. And just as in the days of Esther, we hold onto the hope that what feels heavy can still turn, that what feels threatening can still be reversed, and that hidden miracles are already in motion.

Chag Purim Sameach.

Stuffed Eggplant Parcels

Eggplant:
1 large or 2 small eggplants
kosher salt, to taste
extra virgin olive oil

Meat filling:
1 lb. ground beef or lamb
1 medium onion, peeled and roughly chopped
2 cloves garlic
1 small bunch parsley (about 1 cup packed)
1/2 red pepper
zest of 1/4 lemon
2 tsp extra virgin olive oil
1 tsp kosher salt
1/2 tsp cumin
1/2 tsp baharat
1 tsp paprika in oil
1/4 tsp pepper
1 1/2 tbsp breadcrumbs

Pomegranate sauce:
1 cups beef chicken or vegetable broth
1 1/2 tbsp extra virgin olive oil
3 tbsp pomegranate molasses
2 tsp fresh squeezed lemon juice
1 1/2 tbsp tomato paste
1-2 tbsp silan (depending how sweet you want it)
1 tsp salt
1/4 tsp pepper

For serving:
1/4 cup toasted pine nuts
handful of cilantro or parsley

Method:

Preheat oven to 375 degrees.

Cut the eggplant in half lengthwise. Place cut-side-down on a cutting board and slice into thin strips, about 1/4″ each. Place the strips on a baking sheet and sprinkle with salt. Set aside to sweat for 15-20 minutes while you prepare the meat mixture.

Add the onion, garlic, pepper and parsley to a food processor with the S blade attached. Pulse until finely ground. Add to a large bowl along with the ground beef, lemon zest, oil, spices and breadcrumbs. Mix to combine.

In a large measuring cup or bowl, combine the pomegranate sauce ingredients. Add more silan for a sweeter sauce, or less for a tangier sauce.

Pat the eggplant dry and drizzle with olive oil. Bake for approximately 10-15 minutes until softened and pliable but not browned. (you want it to hold it’s shape).

Place the eggplant strips on your work surface. Add about 2 tbsp of filling at the end and fold up like a samosa (see reel for how). If a strip is too narrow, you can overlap 2 pieces to make it wider.

Raise the oven temperature to 400 degrees. Transfer the eggplant parcels to a baking dish and add the pomegranate sauce. Cover with parchment paper and foil and bake for about 45-50 minutes, flipping halfway through and basting occasionally with the sauce. Uncover and broil for a few minutes until the eggplant caramelizes around the edges.

To serve, garnish with pine nuts and parsley or cilantro.

Related Recipes:

stuffed leek pockets
wonton beef empanadas
cabbage hamantasch knish

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Winter Sunshine Smoothie

Sometimes you need a cup of coffee to wake you up in the morning, and sometimes you need something a little bit more refreshing, more hydrating and more filling – enter my winter sunshine smoothie! It’s like sunshine in a glass – like a cup of OJ on steroids. Delicious and energizing, just what we need in the AM!


Winter Sunshine Smoothie

1 whole peeled orange
juice of 1/2 lemon
1 cup coconut water
1/4 cup coconut milk or cream
spoonful of raw honey
1 heaping tbsp collagen (code BUSYB5 for discount!)
pinch of pink Himalayan salt
1 cup ice

Blend and drink!

Related Recipes:

Summer Electrolyte Smoothie

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Roasted Cabbage Salad

A couple of weeks ago, I was lucky enough to be in Israel along with a delegation with the mayor of NYC, Mayor Adams. There is NOTHING quite like an Israeli hotel breakfast, but the dish that got my attention was a roasted cabbage salad on the salad buffet that changed the way I looked at cabbage salad forever! Roast before you dress? oh YES YES YES!! I met the chef and I had to ask him about my favorite dish, and he graciously shared with me how to make it!

Roasted Cabbage Salad

1 head green cabbage, chopped into large chunks
3-4 tbsp extra virgin olive oil
kosher salt and pepper to taste
1/3 cup sliced almonds
1/4 cup chopped dill

Tahini Dressing:

½ cup tahini paste, stir if separated
1 clove garlic, grated
juice of ½ lemon
1/3-1/2 cup ice water
kosher salt, to taste

Method:

Preheat oven to 450 degrees. Spread the cabbage out on a parchment lined baking sheet and toss with olive oil, salt and pepper. Roast until tender and caramelized around the edges, tossing occasionally, about 25 minutes.

While the cabbage is roasting, spread the almonds on a parchment lined baking sheet and toss with a bit of olive oil. Transfer to the oven with the cabbage and roast for a few minute until lightly toasted, taking care it does not burn. Remove from the oven and sprinkle with salt.

For the tahini dressing, whisk the ingredients until creamy.

When the cabbage is done, toss with some of the tahini dressing until coated. Add most of the dill and sliced almonds. Transfer to a serving bowl and garnish with additional dill and toasted almonds.

Related Recipes

bone marrow cabbage boil
hot honey roasted cabbage
sweet and sour braised cabbage
roasted cabbage pizza

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