Ingredients
For pastry dough (Pasta Frolla)
Fine quality four
Dark sugar
Lard
Salt
6 egg yolks
lemon zest or orange zest
For filling
Ricotta mixture, however you like it*
or "de sceroppata de janco magna"
*Most Neapolitan ricotta pie fillings include eggs and sugar, as well as lemon or orange zest for flavoring
Original text in Neapolitan dialect
miezo ruotolo de sciore fino
quarte de zuccaro scuro
quarto de nzogna
poco poco de sale
sei rossa d ova fresche
poco de limone o purtuallo grattato
de recotta com te piace o
de sceroppata de janco magna*
*For Jancomagna [Milk pudding]
carafe of milk, good and fresh
1/3 [of carafe] fine dry sugar
6 egg yolks
6 ounces of starch ("posema")
carafe of fresh water
a touch of salt
lemon or orange rind
Cinnamon for topping
Original text using Neapolitan dialect
Jancomagna
carrafa de latte, buono e frisco
terze de zuccaro fino asciarato
seje rossa d'ova fresche
cinc onze de posema
carrafa d'acqu fresca
pocorillo de sale
crattatura de limone o purtuallo
cannella fina
Directions
Use the same dough and filling as for "pizza doce co la pasta nfrolla" to make "pasticciotti."
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Original text using Neapolitan dialect
"Co la stessa pasta, e co la stessa mbottunatura pu fa pure li pasticciotti."*
Directions for Pizza Doce Recipe (English translation)
Take good quality flour, dark sugar, lard, a touch of salt, 6 egg yolks and a bit of lemon zest or orange zest and work into a soft malleable pastry dough.
Divide the dough into two parts.
Roll out the first part of pastry dough to an appropriate thickness.
Line a pie pan that has been greased with lard with the rolled out pastry dough.
Add ricotta filling.
Top with another pastry dough panel that has been rolled out to the appropriate thickness.
Press the edges together.
Bake.
Original text for Pizza Doce Recipe using Neapolitan dialect
Pizza doce co la pasta nfrolla
Piglia miezo ruotolo de sciore fino ma chello de la speziale no quarte de zuccaro scuro e no quarto de nzogna no poco poco de sale sei rossa d ova fresche e no poco de limone o purtuallo grattato mpasta ogne ncosa ma senza mesarla tanto ca si no addeventa toasta ne farraje doje mmita de la pasta schianannola una co lo lamiaturo; farraie la pettola soccia soccia nce miette sa sciurata de score e l arravuoglie chiano chiano attuorno a lo laniaturo piglia lo ruoto che t ahattuorno a lo laniaturo piglia lo ruoto che t ahbesogna nce faje n auntata de nzogna e po nce miettela pettola de la pasta tagliannone co lo cartiello tuto chella che spoerchia atturno; e la mbuttunarraje de sceroppata de janco magna o de recotta com te piace ncoppa nce miette l auta pettola de pasta e la farraje cocere o ou lu furno o co lo iesto.
Notes
The recipe in this entry was taken from the book, "Cucina Teorico-pratica" by Ippolito Cavalcanti (Naples: Di G. Palma, 1839). For the complete copyright-free Italian cookbook visit www.archive.org.... P.S. No directions are given on how to make "pasticciotti" aside from the fact that they can use the same dough and filling as a "pizza doce." The cookbook author, Ippolito Cavalcanti, simply assumes that his readers know what a "pasticciotti" is. Back in 1839 his readers probably did. Unfortunately, this is no longer the case. I certainly had no idea of what this sweet might look like. I checked for images on google and found calzone-style Italian delicacies. Hopefully, this information is correct. If it is, then "pasticciotti" are very similar to Molise's "sweet ricotta fiadone." It seems that in Southern Italy sweet ricotta pastry envelops have all kinds of names and come in all kinds of shapes, but basically they're very, very similar. The pastry envelops' stuffing is made with ricotta, sugar and eggs. And that's about it (Of course, the flavorings may differ, some use lemon zest, others orange zest, and some recipes also ask for honey). Comments and photo: Mary Melfi. |
