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Pastries
Genoese Pastry
Genoese Pastry (Pellegrino Artusi's/Olga Ragusa's cake, using potato flour, wheat flour, butter and lemon rind)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)

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Ingredients

Sugar, 7 ounces
Butter, less than 5 ounces
Flour of Potato, 6 ounces
Flour of Wheat, 3 1/2 ounces
Egg yolks, 12
Egg whites, 7 [beaten stiff]
Flavor of lemon rind

Topping
powdered sugar



Directions

Beat the egg yolks, butter and sugar in a pan; add the flour of potato and flour of wheat and work the entire compound for half an hour.

Add the egg whites, well beaten.

Smear a copper baking dish with butter and spray it with flour.

Make a layer about 1/2 inch thick and bake it in the oven.

Cut the cake into almond-shaped pieces and cover them with a veil of powdered sugar.


Notes

This recipe (#340) 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: Mary Melfi.

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