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Ingredients Pasta Sfogliata
Directions Sift flour with salt, cut in butter with pastry cutter and add ice water 1 tablespoon at a time until dough sticks to fingers. Be careful not to use too much water.
Notes The recipe in this entry was taken from "The Talisman Italian Cook Book" by Ada Boni, translated and augmented by Matilde Pei. The original cook book, an Italian classic, was published in 1929 in Italy. The translation was published in 1950.... |