Ingredients
300 grams (about 10 1/2 ounces) extra-fine flour
100 grams (about 3 1/2 ounces) butter, softened
80 grams (about 2 2/3 ounces) sugar
80 grams (about 2 2/3 ounces) sultanas
one whole egg and two yolks
a pinch of salt
10 grams (about 1/3 of an ounce) of cream of tartar
a teaspoon or 5 grams (about 1 1/5 of an ounce) of baking soda
20 grams (about 2/3 ounce) of candied fruit, in tiny piecs
lemon zest
about 2 deciliters (about 4/5 cup) milk
Equipment need
A deep, round baking pan, greased with butter, dusted with powdered sugar
Original Italian text
farina finissima, grammi 300
burro, grammi 100
zucchero, grammi, 80
uva sultanina, grammi 80
uova, uno intero e due rossi
sale, una presa
cremor di tartaro, grammi 10
bicarbonato di soda, un cucciaino, ossia grammi 5 scarsi
candito a pezzettini, grammi 20
odore di scorza di limone
latte, decilitri 2 circa
Directions
My Marietta is a good cook.... deserves to have the recipe named after her.
In the wintertime, soften the butter in a double boiler and then blend it with the eggs.
Add the flour and milk a little at a time, then the rest except the sultanas, cream of tartar and baking soda, which should be kept for the last.
Before adding the sultans, cream of tartar and baking soda, work the mixture for at least half an hour and add enough milk to get the right consistency -- not too soft, not to firm.
Pour into a mold twice as large as the amount of batter, deeper than it is wide, so it doesn't overflow, and it will come out in the shape of a round loaf.
Grease the sides of the mod with butter, dust with powdered sugar mixed with flour, and bake in the oven. If it turns out right, it should rise a great deal, and have a puffed up, dome shaped top with cracks in it. This panettone is worth trying, because it is much better than the Milanese style panettone that's sold in shops, and isn't much trouble to make.
Original Italian text
La Marietta e una brava cuoca e tanto buona....
D'inverno rammorbidite il burro a bagno maria e lavoratelo colle uova; aggiungete la farina e il latte a poco per volta, poi il resto meno l'uva e le polveri chi serberete per ultimo; ma, prima di versar queste, lavorate il composto per mezz ora almeno e riducetelo coi latte a giusta consistenza, cioe, ne troppo liquido, ne troppo sodo. Versatelo in uno stampo liscio piu alto che largo e di doppia tenuta onde nel gonfiare non trabocchi e possa prendere la forma di un pane rotondo. Ungetene le pareti col burro, spolverizzatelo con zucchero a velo misto a farina e cuocetelo in forno. Si vi vien bene vedrete che cresce molto formondo in cima un rigonfio screpolato. E un dolce che merita di essere raccomandato perche migliore assai del panettone di Milano che si trova in commercio, e richie de poco impazzamento.
Notes
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.... Photo: Mary Melfi. |
