Ingredients
200 grams (about 7-ounces) cornmeal
150 grams (about 5-1/4 ounces) wheat flour
150 grams (about 5-1/4 ounces) powdered sugar
100 grams (about 3-1/2 ounces) butter
50 grams (about 1-2/3 ounces) lard
10 grams (about 1/3 of an ounce) aniseed
1 egg
a little white wine
a little water
egg wash
egg
Dusting
icing sugar
Original Italian text
Farina di granturco, grammi 200
Detta di grano, grammi 150
Zucchero in polvere, grammi 150
Burro, grammi 100
Lardo, ossia strutto, grammi 50
Anaci, grammi 10
Uova, No.1
Directions
Mix the cornmeal and wheat flour together, then add the aniseed.
Add the butter, lard and egg, making a little loaf from part of the dough.
Add little white wine and a little water and make another loaf with the remaining dough.
Mix the two dough loaves together, handling them as little as possible, the dough should be on the soft side.
Dust a pastry board with cornmeal and wheat flour so that the dough doesn't stick to the surface.
Using a rolling pin roll out the dough to half a finger thick.
Using cookie cutters cut the dough into a variety of shapes and sizes.
Grease a pan with lard, dust it with flour and place the cookies on it.
Brush the cookies with egg.
Bake in the oven.
Remove and cool.
Dust with powdered sugar
Original Italian text
Mescolate insieme le due farine, lo zucchero e gli anaci ed intridete col burro, il lardo e l'uovo, quella quantita che potrete, formandone un pane che metterete da parte.
I rimasugli intrideteli con un poco di vino bianco e un poco d'acqua e formaten un altro pane, poi mescolate insieme i due pani e lavorateli il meno possibile, procurando che la pasta riesca piut di mezzo dito, spolverizzandola di farina mista, onde non si attachi sulla spianatoia, e tagliatela cogli stamteglia con lardo, infarinatela e collocateci le paste, doratele col uovo, cuocetele al forno e spolverizzatele di zucchero a velo.
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.... Photo: Mary Melfi.... |
