5 egg yolks
5 egg whites, beaten to a stiff peak
170 grams fine powdered sugar
170 grams Hungarian or extra fine flour
lemon zest (as much as one likes)

Original Italian text
Uova, N. 5
Zucchero fine in polvere, grammi 170
Odore di scorza di limone a chia piace

Beat the egg yolks with the sugar, then add the flour (dried on the fire or in the sun), and after working the dough for about hour an hour, add two tablespoons of beaten egg whites to soften the mixture.

Then add the rest of the ingredients (i.e., the beaten egg whites and lemon zest), folding them in slowly and gently.

Bake in the oven.



Original Italian text

Dimenate prima i rossi d'uovo con lo zucchero, poi aggiungete la farina, asciugata al fuoco o al sole, e dopo una lavorazione di circa mezz ora versteci due cucchiaiate delle sei chiare montate per rammorbidire il composto, indi il resto mescolando adagio.

Potreste anche montare le uova sul fuoco come nel Dolce alla napoletana. Cuocetelo al forno.

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. Olga Ragusa's selection of recipes from Pellegrino Artusi's famous cookbook, titled "The Italian Cook Book," can be found in its entirety at www.archive.org (It's free). The University of Toronto recently published a new English edition of Pellegrino Artusi's "Science in the Kitchen and the Art of Eating Well"; many of the recipes in this edition can be found at www.books.google.ca.... Photo: Mary Melfi.

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