Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
in
Pies and Tarts
pudding in Neapolitan style
Pudding in Neapolitan Style (Double Crust Pie, layered with semolino and preserved fruits)
Originated from: Naples, Campania, Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

Printer Friendly Version

Ingredients

For crusting

Recipe #341 A [1/2 of recipe ingredients]

Flour, 17 ounces
White sugar, a little over 7 ounces
Butter, less than 6 ounces
Lard, less than 2 ounces
Eggs, 2
Egg yolk, 1

For filling
Some semolino in 3 glasses of water
Sugar
Salt
Lemon rind

3 egg yolks
2 egg whites

Preserved fruits such as apricot, quince and raspberry

For egg wash
egg yolk

For dusting
Powdered sugar



Directions

Cook some semolino in 3 glasses of water; it should not be too thick.

Remove it from the fire, season it with sugar, salt and lemon rind flavoring, and when it has cooled off somewhat add 3 egg yolks and 2 egg whites. Mix well.

Take a copper baking pan of medium size, smear it with butter and line it with a crusting, the thickness of a silver dollar, (half of recipe A. No 341 is sufficient).

Pour in 1/3 of the semolino and scatter some preserved frits on it -- such as apricot, quince and raspberry preserves.

Add two more layers of semolino, alternating with the preserves.

Cover the pudding with crusting and wt the edges of the dough so that they stick together well.

Ornament the surface of the pie, gild it with egg yolk and bake it in the oven.

Spray it with powdered sugar on removing, and serve it cold.




Notes

This recipe (#367) 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.

Back to main list