Ingredients
150 grams (about 5 1/4 ounces) sugar
85 grams (about 3 ounces) sweet almonds, blanched
5 egg yolks, beaten
4 deciliters (1 2/3 cups) milk
Original Italian text
Zucchero, grammi 150
Mandorle dolci, grammi 85
Rossi d'uovo, N.5
Latte, decilitri 4
Directions
Blanched the almonds, then ground them to the size of wheat grains.
Place 110 grams sugar in the pan and melt it, then add the almonds. Stir constantly until the mixture turns a cinnamon color.
Cool.
Transfer the mixture to a pan greased with butter, add the remaining sugar, crushing it till it is very fine.
Add the egg yolks and the milk and mix well.
Pour the mixture into a mold with a hole in the middle and has been greased.
Cook in a double boiler.
Cool.
In the summer keep the mold on ice.
Original Italian text
Sbucciate le mandorle e con la lunetta riducetele della grossezza dei chicchi di grano all'incirca. Metete al fuoco grammi 110 del detto zucchero e quando sara tutto liquefatto, versate le mandorle e muovetele continuamente col mestolo finche abbiano presco il collor cannella. Gettatele allora in una teglia unta col curro e quando saranno diacce, pestatele nel mortaio coi rimaneti grammi 40 di zucchero e riducetele finessime. Aggiungete i rossi d'uovo e poi il latte, mescolate benee versate il composto in uno stampo col buco in mezzo, che averte prma unto col burro. Cuocetelo a bagna-maria e dopo, se d'estate, tente lo stampo nel ghiaccio. Se doveste servir questo dolce a piu di sei persone raddoppiate la dose, e se non vi fidate troppo del latte, fatelo bollire prima da solo per un quarto d'ora almeno.
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. English translations of this cookbook under the title "Science in the Kitchen and the Art of Eating Well" are available. At www.archive.org Olga Ragusa's selection of recipes from Pellegrino's famous Italian cookbook can be found in its entirety (It's free to download). Her selection entitled, "The Italian Cook Book," was first published in 1945 by S.F. Vanni.... P.S. I tried out this recipe and would not recommend it. The milk and egg yolks used in this recipe make it taste more like a pudding than an almond brittle. As a pudding it's o.k., as an almond brittle it is quite awful. Comments and photo: Mary Melfi. |
