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Ingredients Basic bread recipe
Directions Take a loaf before baking and cut it into slices, roll in sesame seed and fry in deep olive oil.
Notes This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... P.S. Rose L. Sorce notes in this recipe: "My mother was a very busy woman, for there were eleven of us, not counting my Pop, to wash and iron for as well as to bathe and to feed. It required many a short-cut to keep her hungry brood fed. Consequently, if her batch of bread wasn't baked when we dashed home for lunch, she would quickly make fried bread for us. She would take a loaf before baking (see basic bread recipe) before baking and cut it into slices, roll in sesame seed and fry in deep olive oil. When these were brown and crisp, she would arrange them on a platter, sprinkle with sugar and serve them hot. Mm-mm-muh! were they good! I didn't notice any of the grown-ups lagging when fried bread was served, either. Try it with a glass of fresh milk. I'll guarantee you will enjoy it." Photo: Mary Melfi. |