November 18th, 2008 by admin
Image by davipt via Flickr
“Focaccia alla Portoghese”
Ingredients
- Sweet almonds, five ounces.
- Granulated sugar, five ounces.
- Potato meal, one and a half ounce.
- Three eggs.
- One big orange or two small.
Preparation
- First mix the yolks of the eggs with the sugar
- add the flour
- Add the almonds, skinned and chopped fine
- A dd the orange juice (through a colander) then a taste of orange peel.
- Finally add to the mixture the whites of the eggs well beaten.
- Put in a paper mold greased evenly with butter, with a thickness of about an inch and bake in a very moderately hot oven.
- After baked, cover with a white glaze or frost, made with powdered sugar, lemon juice and the white of eggs.
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November 17th, 2008 by admin
Image by chocolate monster mel via Flickr
Torta di Semolino
Ingredients
- Milk, one quart.
- Farina finely ground, four and a half ounces.
- Sugar, four and a half ounces.
- Sweet almonds with three bitter, three and a half ounces.
- Butter, a small piece.
- Four eggs.
- Taste of lemon peel.
- A pinch of salt.
- Skin the almonds in warm water and ground or pound very fine with all the sugar, to be mixed one tablespoonful at a time.
- Cook the farina in the milk. Before removing from the fire, add the butter and the almonds, which will dissolve easily, being mixed with the sugar.
- Put in the pinch of salt and until it becomes lukewarm
- Add the eggs that are to be beaten whole previously.
- Pour the mixture in a baking tin greased evenly with butter, sprinkled with bread crumbs and of such a size that the tart has the thickness of an inch or less.
- Put it in the oven.
- After it is baked, take it out and let it cool down.
- Remove from the mold.
Serve whole or cut into sections.
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