|
Home | Italy Revisited | Bookshelf | Plays | About Mary Melfi | Contact Us |
|
Ingredients For pastry crust
Directions Place about 1/2 cup Italian wine grape marmalade in a large bowl (If one does not have Italian grape marmalade, thicken grape jam or grape jelly by stirring 2 or 3 teaspoons of potato starch first dissolved in a few drops of cold water. Let it cool before using).
Notes The recipe in this entry was adapted from one published in, "The Flavor of Italy in Recipes and Pictures" by the Chamberlains (New York: Hastings House, 1965). The cookbook can be borrowed for free from the on-line public library, www.openlibrary.org.... The author commences the recipe by saying "The distinctive thing about these little turnovers is the unusual flavor of the filling. The base is grape jam which must be quite firm. If necessary, thicken 1 cup of grape jam by melting it over low heat and stirring into it 2 or 3 teaspoons of potato starch first dissolved in a few drops of cold water. Let it cool....." Photo: Mary Melfi. |