Ingredients
Crust
Flour, 7 ounces
Butter, 31/2 ounces
Sugar, 3 1/2 ounces
Egg, 1
Filling
Milk, a little over 1 pint
Whole wheat flour, 3 1/2 ounces
Sugar, 2 ounces
Pine-seeds (pinoli), 1 1/2 pounces
Eggs, 2
A pinch of salt
Flavor of nutmeg
Butter
Directions
Chop the pine seeds as small as rice grains.
Boil the whole wheat flour in milk, and when done, add the rest of the ingredients, leaving the eggs for the last, mixing very quickly and energetically.
If the compound is not solid, add as much whole wheat flour as needed.
Add, if necessary, a few drops of white wine or Marsala wine to make the crusting softer.
Smear a cake dish, 1 1/4 inch deep, with butter and cover the bottom with a thin layer of soft crusting.
Pour in the compound and cover it with layers of cross-wise strips.
Gild it and bake it in the oven.
Serve it cold, sprayed with confectionery sugar.
Notes
This recipe (#336) 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. |
