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Ingredients 1 quart of milk
Directions Mix everything together as you would do for a cream and put on the fire in a saucepan, continually stirring with a ladle.
Notes The recipe in this entry was first published in "The Italian Cook Book, The Art of Eating Well, Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies and Syrups," compiled by Mrs. Maria Gentile (New York, Italian Book Co., 1919). For the complete copyright-free text visit www.archive.org.... P.S. This is the strangest sweet gnocchi I have ever run across. First the batter is hardened, turned into a sort of custard, then it is cut into diamonds and then it is presented as a sandwich which is baked in the oven. Personally this recipe does not appeal to me. I can't imagine why anyone would want to take so much trouble to do it. Back in 1919 those Italians who could afford to eat this dish (Uses 6 eggs!) must have had kitchen maids who did all the work. Possibly those who worked in the kitchen liked the challenge of presenting desserts which were as complicated to make as they appeared, and if they didn't like the challenge then this dish must have been a real drudgery. Or maybe not. Hard to say. Photo and comments: Mary Melfi. |