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Ingredients 200 grams (about 7 3/4 ounces) of fine white sugar
Directions Blanch the almonds, dry them, and grind them with two tablespoons of the sugar, added a little at a time.
Notes 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.... The following text comes from WIKIPEDIA, the free encyclopedia: "Pellegrino Artusi (pronounced [pelleˈɡriːno arˈtuːzi]; Forlimpopoli, near Forli August 4, 1820 Florence, March 30, 1911) is best known as the author of famous Italian cookbook "La scienza in cucina e l'arte di mangiare bene" (The Science of Cooking and the Art of Eating Well). The title is clearly of a positivist bent. Artusi worshiped progress and the scientific method, which he used in his book. He was also an admirer of the physiologist Paolo Mantegazza. His book, in fact, can be considered a "scientifically tested" manual: every recipe was the result of trials and experiments. Writing only two decades after the unification of Italy, Artusi was the first to include recipes from all the different regions of Italy in a single cookbook. He is often credited with establishing a truly national Italian cuisine for the first time...." N.B. The "Ricciarelli di Siena" shown in the photo of this entry was bought in pastry shop in Siena, Italy by Laura Ferri as a gift for Mary Melfi. It seems that in present-day Italy the cookies are not presented on wafers, but are rolled in powdered sugar. |