November 16th, 2008 by admin
Torta di Riso
Milk, one quart.
Rice, seven ounces.
Sugar, five and a half ounces.
Sweet almonds with four bitter ones, three and a half ounces.
Candied cedar (angelica), one ounce.
Three whole eggs.
Five egg-yolks.
Taste of lemon peel.
A pinch of salt.
Skin the almonds and grind or pound them with two tablespoonfuls of the sugar.
Cut the candied cedar in very small cubes. Cook the rice in the milk until it is quite firm, put in all the ingredients except the eggs, which are added when the mixture is cold. Put the entire mixture in a baking tin greased with butter and sprinkled with bread crumbs ground fine, harden in the oven and after 24 hours cut the tart into diamonds. When serving dust with powdered sugar.
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November 15th, 2008 by admin
Pasta Maddalena
Sugar, four and a half ounces,
Flour, three ounces,
Butter, one ounce,
Egg-yolks, four,
Whites of eggs, three,
A pinch of bi-carbonate of soda,
A taste of lemon peel.
First mix and stir the yolks with the sugar and when they have become whitish, add the flour and stir for fifteen minutes more. Mix with the butter, melting or softening it fine if it is hard and finally add the whites when they are well beaten. The flour must be previously dried in the sun or on the fire.
This cake may be given different shapes, but keep it always thin and in little volume. It can be put in little molds greased with butter and sprinkled with flour, or else in a baking tin, keeping it[Pg 133] not more than half an inch thick, and cutting it after baking in the shape of diamonds and dusting with powdered sugar.
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