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Ingredients Plums
Directions "Sieve the flour into a basin, make a well in the centre and into this pour the oil; mix well, and add the salt, then slowly add the water, stirring constantly until the consistency of thick cream is obtained.
Notes This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... P.S. Of all the fruits fried with this batter plums are probably come out the best, as the red juice from the plums gives it a pleasant appearance. Photo and notes: Mary Melfi. |