Ingredients
For crust
Flour for crust, 6 ounces
Sugar, 2 ounces
Butter, less than 2 ounces
Lard, 1 ounce
Egg, 1
Sweet Bread
Peeled sweet almonds, including 3 bitter almonds, 4 ounces
Sugar, 3 1/2 ounces
Butter, 1/2 ounce
Candied orange, 1/2 ounce
Egg yolk, 1
Layers of fine noodles
Directions
Using a copper baking dish, 12 inches in diameter.
Smear it with butter.
Place a piece of the dough as thick as a silver dollar in the form. Place marchepane or sweet bread.
Chop the almonds and sugar in the mortar, add the candied orange (diced), butter, egg yolk, and a tablespoon of water.
Make a well-blended mixture.
With the remainder of the crust dough make a wall in the dish by attaching it around the wall and edge with your finger wet with water.
Spread the sweet bread equally at the bottom.
Add a layer of fine noodles 1/4 of an inch thick (but no more, as they are not the base of the pastry), and with a brush spread the top with 1/2 ounce of melted butter.
Bake the pie in a moderate oven.
When done, spread some diced candied citron on it, spray with confectionery sugar mixed with vanilla.
Serve two days later, as time makes it softer and more delicate to the taste.
Notes
This recipe (#334) 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. |
