Ingredients
2 eggs
A pinch of salt
Three spoonfuls of cognac or brandy
Flour as much as is needed
Butter for smearing dough
Oil or lard for frying
Dusting
Powdered sugar
Directions
The credit for this fine pizza goes to a lady who willingly offered her knowledge to an eager learner. It is true I had to try at least twice before I mastered the art of preparing it, but I am happy to jot down this recipe for those whose taste is discriminating.
Enough flour to be mixed with 2 eggs, a pinch of salt, and three spoonfuls of cognac, or brandy, is all that is required.
Mix all these ingredients and knead the whole into a loaf which is not too hard; then roll it into a thin foil dough.
When this is done melt 2/3 ounce of butter and smear the foil dough with it.
Fold it so as to place the buttered part inside, and make a roll 6 inches wide.
Now cut this in half, lengthwise, and then crosswise, so as to obtain several rectangular pieces.
Press the back, or the uncut part of each piece and fry in abundant oil or virgin lard.
Dash powdered sugar on these pieces and serve. If you succeed in preparing this pizza in the proper form, you will see that it opens up like pages of book.
This amount is ordinarily enough for four persons.
Notes
This recipe (#157) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo of store-bought fried dough: Mary Melfi. |
