For cooking apples*
600 grams (about 1 1/3 pounds) apples, not too ripe and of average size
2 deciliters (4/5 of a cup) of white wine
130 grams (about 5 1/4 ounces) of sugar

*Reserve cooked liquid

For custard
4 deciliters (about 1 2/3 cups) milk
3 egg yolks
70 grams (about 2 1/3 ounces) sugar
20 grams (about 2/3 of an ounce) flour
a touch of vanilla sugar

For topping
3 egg whites, beaten stiff
20 grams (about 2/3 of an ounce) icing sugar

Use 5 to 6 quality average-sized apples, not too ripe, about 600 grams in total.

Core and peel.

Cook the apples in 2 deciliters of white wine and 130 grams of sugar, making sure the apples are not broken or over-cooked.

Place the cooked apples in a decorative and oven-proof plate.

Make custard and place it on top of cooked apples.

Beat egg whites until stiff, then add icing sugar.

Place the mixture on top of the custard and bake in a Dutch oven, browning the surface of the cake.

Before serving, brush the cake with the thick liquid left over from the cooked apples.

The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. English translations of this cookbook under the title "Science in the Kitchen and the Art of Eating Well" are available. At www.archive.org Olga Ragusa's selection of recipes from Pellegrino's famous Italian cookbook can be found in its entirety (It's free). P.S. Pellegrino Artusi gives a lengthy introduction to this recipe saying it was sent to him by a gentleman from Rome. It had no name so he decided to name it after the city the gentleman came from...... P.S. I tried this recipe and it was very difficult to do. The result is neither a cake nor a pie. It's in a category all by itself. For those who like apples this cake is an interesting variation on an old theme. Personally, it's far too complicated, and not worth the effort. Comments and photo: Mary Melfi.

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