Ingredients
150 grams (about 5 1/4 ounces) leaven dough
3.700 kilograms flour
1.500 kilograms sugar
300 grams (about 10 1/2 ounces) ricotta
100 grams (about 3 4/5 ounces) cinnamon
70 grams (about 2 1/3 ounces) aniseed (infused in red wine)
25 eggs
butter
lard
Original Italian text
Pasta lievitata, grammi 150
Farina, chilogrammi 3,700
zucchero, chilogrammi 1,500
Ricotta, grammi 300
Cannella, grammi 100
Anaci, grammi 70
Vino rosso
Uova, venticinque
Burro
Strutto
Directions
Around noon knead the dough with a little warm water and 200 grams of flour, place in a pan greased with lard and cover it with a towel.
The evening, put on the table 700 grams of flour and yeast, and knead again with warm water and put this new yeast to grow until the next morning.
Early in the morning you again knead the dough a third time with leaven dough, 800 grams of flour and enough warm water. Just leave it rest again until noon, which is the final mix.
Put on the table about two kilograms of flour, make a fountain in the middle and place the yeast obtained with subsequent rise, sugar, ricotta cheese, cinnamon, aniseed seeds (held before infusion in a bit of red wine) and eggs.
Knead the dough well, let it rest in a warm place for a few hours, then knead again and let it rise in pans, greased with butter.
Leave the trays in a warm place until the following morning and when the dough will be well risen it will have reached the edge of the pan.
Cook in a moderate oven until golden.
Original Italian text
Verso il mezzogiorno impastate la pasta lievitata con un po d'acqua tiepida e grammi 200 di farina; mettela in una terrinetta unta di strutto e copritela con una salvietta.
La sera mettete sulla tavola grammi 700 di farina e il lievito, impastateli ancora con acqua tiepida e rimettete questo nuovo lievito a crescere fino alla mattina dopo.
Al mattino presto fate nuovamente un terzo impasto con il lievito, 800 grammi di farina e acqua tiepida quanto basta. Laciate riposare ancora fino a mezzogiorno, ora in cui si fa l' impasto definitivo.
Mettete sulla tavola circa due chilogrammi di farina; fate la fontana e nel mezzo ponete il lievito ottenuto con le successive lievitature, lo zucchero, la ricotta, la cannella, i semi d'anaci (tenuti prima in infusione in un po di vino ross) e le uova.
Lavorate bene la pasta, lasiatela riposare in luogo tiepido, per qualche ora, poi lavoratela di u nuovo un pochino e distribuitela in teglie alte, unte di burro.
Lasciate le teglie in luogo tiepido fino al matino seguente e quando la pasta sara ben lievitata e avra raggiunto l'orlo delle teglie, dorate leggermente le pizze e cuocetele a forno moderato.
Notes
The recipe in this entry was taken from "Il Piccolo Talismano Della Felicita" by Ada Boni (1929).... The following text comes Wikipedia: "Il talismano della felicita" (The Talisman of Happiness in English), written by magazine editor Ada Boni and published by Italian publishing house Editore Colombo, is a well-known Italian cookbook originally published in 1929. It is believed to be the first Italian cookbook specifically targeted to housewives, and along with the work of Pellegrino Artusi and Editoriale Domus' Il cucchiaio d'argento is considered one of the defining recipe and cooking-advice collections in Italian cuisine. The standard edition is 1054 pages long and was last reissued in 1999; it was also available in an abridged version known as Il piccolo Talismano from the same publisher. An extremely abridged translation, translated by Matilde La Rosa, who also added some "American-style" Italian recipes, with an introduction and glossary by Romance linguist Mario Pei, was published in 1950 as The Talisman Italian Cookbook: Italy's Bestselling Cookbook Adapted for American Kitchens (Crown/Random House, 1950). La Rosa and Pei decided to leave out recipes that were not of Italian origin for the American edition, and also added a few Italian-American recipes that were felt at the time to be necessary in an Italian cookbook. The La Rosa translation is now out of print...." Photo: Mary Melfi.
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