150 grams (about 5 1/4 ounces) flour
60 grams (about 2 ounces) butter
60 grams (about 2 ounces) icing sugar
1 egg
lemon zest

Original Italian text
Farina, grammi 150
Burro, grammi 60
Zucchero a velo, grammi 60
Un uovo
Odore di buccia di limone grattala

Mix ingredients (but not too much) and work into a dough.

Roll dough out and make about 2 dozens little sticks about 10 centimeters long.

Bake.

Serve with tea or wine.



Original Italian text

Fatene un pastone senza dimenarlo troppo, poi tiratelo sottile per poter ottenere due dozzine di bastoncelli della lunghezza di dieci centimetri che cuocerele al forno da campagna, entro a una teglia, senza alcuna preparazione. Si possono accompagnare col the o col vina da bottiglia.

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: Mary Melfi.

Back to main list