300 grams (about 10-1/2 ounces) cornmeal
150 grams (about 5 1/4 ounces) wheat flour
150 grams (about 5 1/4 ounces) butter
70 grams (about 2 1/3 ounces) lard
100 grams (about 3-1/2 ounces) zibibbo raisins
2 eggs
lemon zest

Original Italian text
Farina di granturco, grammi 300
Detta di grano, grammi 150
Zucchero in polvere, grammi 200
Burro, grammi 150
Lardo, grammi 70
Zibibbo gramini 100
Uova, N. 2
Odore di scorza di limone

If you make these the size of half your finger, you should be

able to make about 20 little cakes. But you can make them any shape you prefer.

Bake in an oven at a moderate temperature, and treat the dough as you would short pastry.



Original Italian text

Se non vi grava la spesa potete farli piu gentili con la seguente ricetta nella quale non occore ne il lievito, ne l'acqua per impastarli.

Di questi, tendoli della grossezza di mezzo dito, ne farete una ventina.

Cuoceteli come i precdenti e per impastarli regolatvi come se si traitasse di pasta frolla.

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.... P.S. Pellegrino Artusi doesn't indicate in his book that this type of sweet has its origin in Emilia Romagna, but other food writers have done so. Photo: Mary Melfi.

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