Ingredients
1 liter (about 1 quart) milk
200 grams (about 7 ounces) rice
150 grams (about 5 1/4 ounces) sugar
100 grams (about 3 1/2 ounces) sweet almonds and 4 bitter almonds, blanched
30 grams (about 1 ounce) candied citron
3 whole eggs
5 egg yolks
lemon zest
a pinch of salt
For decoration
Icing sugar
Original Italian Text
Latte, un litro
Riso, grammi 200
Zucchero, grammi 150
Mandorle dolci con 4 amare, grammi 100
Cedro candito, grammi 30
Uova intere, N. 3
Rossi d'uovo, N. 5
Odore di scorza di limone
Una presa di sale
Directions
Blanch the almonds and grind them with tablespoons of the sugar.
Cut the candied citron very small.
Cook the rice in milk, leaving it rather firm, and then mix in the flavorings.
When cooled, add the beaten eggs.
Place the mixture in a baking pan gread with butter and dusted with breadcrumbs.
Bake in a warm oven.
The next day cut the cake into lozenge shapes, and when ready to serve, dust with icing sugar on top.
Original Italian Text
Le mandorle sbucciatele e pestatele nel mortaio con due cucchiate del detto zucchero.
Il candito tagliatelo a piccolissimi dadi.
Cuocete il riso ben sodo nel latte versateci dopo il candimento e, quando sara diaccio, le uova. Mettete il composto in una teglia unta col burro e spolverizzata di pangrattato, assodatelo al forno o tra due fuochi, il giorno appresso tagliate la torta a mandorle e solo quando la mandate in tavola spolverizzatela di zucchero a velo.
Notes
The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. Olga Ragusa's selection of recipes from Pellegrino Artusi's famous cookbook, titled "The Italian Cook Book," can be found in its entirety at www.archive.org (It's free). The University of Toronto recently published a new English edition of Pellegrino Artusi's "Science in the Kitchen and the Art of Eating Well"; many of the recipes in this edition can be found at www.books.google.ca.... Photo: Mary Melfi. |
