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Ingredients 1/2 pound of chestnut flour
Directions "To half a pound of chestnut flour, add sufficient water to make a thick past; add a pinch of salt, a few seedless raisins, and a few chopped pistachio nuts; mix together well and drop in spoonfuls into deep hot oil, cooking till golden brown. Brain and serve hot, sprinkled with Castor sugar." 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..... Photo: Mary Melfi. |