Ingredients
Flour
Eggs, 2
Peel sweet almonds, mixed with a few bitter ones, 4 ounces
Confectionery Sugar, 6 ounces
Candied fruit, 2 1/2 ounces
Butter, 2 ounces
Lemon rinds
Directions
Mix two eggs with sufficient flour and make this into dough, cutting it into fine noodles, the kind prepared for chicken soup.
In one corner of the pastry board make a heap of almonds, sugar, candied fruit (diced), and lemon grated finely.
Chop all these ingredients together with a "lunette" chopper till they are reduced to the size of wheat grains, and flatten them with the rolling pin.
Put a layer of noodles in the center of a large copper baking dish, spraying them with the chopped ingredients and repeat the operation till you have a pie at least 1 1/4 inch thick.
Add the melted butter with a brush to distribute it evenly on the surface and so that it may drip through thoroughly.
Bake the pie, and when removed, dash a good deal of confectionery sugar on it while still warm.
Serve it cold.
Notes
This recipe (#333) 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. |
