Ingredients
Milk, 1 quart
Rice, 7 ounces
For filling
Sugar, 5 ounces
3 1/2 ounces sweet almonds, and 4 bitter almonds [blanched]
Candied citron, 1 ounce
Whole eggs, 3
Egg yolks, 5
Lemon rind flavoring
Salt
Topping
Powered sugar
Equipment needed
Baking pan smeared with butter and sprayed with breadcrumbs
Directions
Peel the almonds and pound them in a mortar together with 2 tablespoonfuls of sugar.
Cut the candied citron into very small squares.
Cook the rice in the milk and when it is solid add the other ingredients.
Add the eggs when the rice is cold.
Place the mixture in a baking pan smeared with butter and sprayed with bread crumbs; bake it in the oven.
Cut it into almond-shaped pieces the day after, and spray it with powdered sugar before serving.
Notes
This recipe (#359) 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. |