Ingredients
For filling
1/2 litre of milk
100 grams medium-sized semolina
65 grams sugar
50 grams pine nuts, chopped
10 grams butter
2 eggs
a pinch of salt
a dash of vanilla
for pastry crust
200 grams flour
100 grams butter
100 grams sugar
1 egg
a touch of white wine or Marsala (if dough is too firm)
Eggwash
Egg yolk
Decoration
Icing sugar
Original Italian text
Semolino di grana mezzana, grammi 100
Zucchero, grammi 65
Pinoli, grammi 50
Burro, grammi 10
Uova, N.2
Sale, un presa
Odore di viniglia
Pasta frolla
farina, grammi 200
burro grammi 100
zucchero, grammi 100
uova, No 1
di vino bianco o marsala.
Directions
Invented by a French professor from the Sorbonne.
The amount of semolina doesn't have to be exact, but the filling should be firm.
Chop the pine nuts with a "mezzaluna" until they're half the size of a grain of rice.
Cook the semolina in the milk, then add all the other ingredients and lastly the eggs, quickly mixing everything together.
Make a shortcrust past dough. If the dough is too stiff add a touch of white wine or Marsala.
Use a pan in which the pie won't turn out more than 2 fingers high.
Grease the pan with butter and cover the bottom with a thin layer of pastry dough.
Pour in the mixture and then top it with strips of dough, making a grid that is almond or lozenge-shaped.
Brush with egg yolk and bake.
Let cool before serving.
Sprinkle with icing sugar.
Original Italian text
La quantita del semolino non e di tutto rigore, ma procurate che riesca alquanto sodo.
I pinoli tritateli colla lunetta alla grossezza di un mezzo granello di riso.
Quando il semolino e cotto nel latte aggiungelte tutto il resto e per ultimo le uova mescolandole onc sveltezza.
Fate una pasta frolla con: farina, grammi 200; burro grammi 100; zucchero, grammi 100; uova, No 1, e se questo non basta per intridere la farina servitevi di un gocciolo di vino bianco o marsala.
Prendete una teglia nella quale il dolce non venga piu alto di due dita, ungetela col burro e copritene il fondo con una sfoglia sottile di detta pasta; versateci il composto e fategli sopra colla stessa pasta tagliata a listarelle un reticolato a mandorle.
Doratelo, cuocete la torta al forno e servitela diaccia spolverizzata 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. English translations of this cookbook under the title "Science in the Kitchen and the Art of Eating Well" are available. At www.archive.org Olga Ragusa's selection of recipes from Pellegrino's famous Italian cookbook can be found in its entirety (It's free to download). Her selection entitled, "The Italian Cook Book," was first published in 1945 by S.F. Vanni.... Photo: Wikipedia. |
