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Pies and Tarts
pie alla Romagnola
Pie alla Romagnola (Pear crumble with raisins and shredded candied peel)
Originated from: Emilia Romagna, Italy
Occasion: Any time
Contributed by: Taken from "Recipes of Italian Cookery" by Maria Girnoci (London: Gaskill & Webb, 1892, 1900)

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Ingredients

a pound of pears, peeled, cut into thin slices
sugar
bread crumbs
pieces of butter
raisins
shredded candied peel



Directions

Take about a pound of good pears, peel, remove core and pips, cut into thin slices, put a layer at the bottom of a well greased pie dish lined with bread crumbs, sprinkle the slices with sugar, then put a layer of bread crumbs with little pieces of butter, next one of raisins and shredded candied peel, filing the dish with alternate layers of fruit and bread crumbs and butter, the last one must be of bread crumbs, cover the dish with greased [parchment] paper, bake in slow oven for about 30 minutes.


Notes

The recipe in this entry was taken from the fourth edition of "Recipes of Italian Cookery" translated and arranged by Maria Gironci which was published in 1900 by Gaskill & Webb in London, England.... Photo: Mary Melfi.

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