|
Table of Contents Italy is the land of enchantment. The traveler is so engaged with the feeling that he can never exhaust the charms of such cities as Naples and Venice, that he can never tire of the wonders of all the art treasures, and the historic interest of all the cathedrals, that for many days he is utterly unconscious of the food he eats. Then one morning he awakens after a dinner the evening before with friends, and if he is an American he longs for the simple food of his homeland. It was after just such an experience that the author looked about for a salad made of fresh vegetables and a simple "sweet." The Italians eat very little sugar, in comparison with Northern Europeans, English and Americans. One must not expect to find many little cakes. But the author did find several. 2 cups flour sifted 1/2 cup hot water 1 cup brown sugar 1 cup walnuts chopped 1/3 cup candied orange peel chopped 1/8 tsp. each: nutmeg, cin namon, cloves 1/2 tsp. anise seed Cook the sugar and water together until the syrup spins a thread. Remove from the fire and add the nuts, spices and orange peel. Add the flour and knead into a smooth dough. Roll thin, cut into small cakes and bake at 350° F. until light brown. 2 cups flour sifted 2 tbsp. cream 1/2 cup butter 2 egg yolks unbeaten 1/2 cup sugar Cream the butter and sugar together. Add the egg yolks and blend in well. Add the flour and enough cream to make a stiff dough. Roll thin, cut with a cutter shaped like a bird, mark eyes with currants arid bake at 350° F. to a golden brown. Sift together 11/2 cups flour 3 tbsp. butter 1/2 tsp. salt 1/4 cup water or less Blend the butter into the flour. Add enough water to make a stiff dough. Roll very thin and cut into small squares. Make tarts with the following filling: 1/2 lb. cottage cheese 2 egg yolks unbeaten 2 tbsp. sugar 1/4 tsp. vanilla Mix the ingredients together and rub through a sieve. Place a teaspoon of the mixture in the center of a square of pastry. Place another square on top. Press the edges securely together and fry in hot olive oil until light brown. Drain and sprinkle with sugar. (Fruit Bread) Sift together 6 cups flour 1 cake compressed yeast 2 tsp. salt warm water as needed Break the yeast into one cup of warm water and let stand until it begins to foam. Make a sponge of the flour, yeast and enough warm water to make a thick batter. Beat it until it begins to bubble. Let rise in a warm place for several hours. Then add: 2 cups butter melted 1/4 cup pistachio nuts 2 cups sugar 1/2 cup citron chopped 1 cup pine nuts 3 tbsp. Sherry 1 cup Sultana raisins 2 tbsp. orange flower water 1/2 cup seeded raisins flour to make a dough 1/2 cup currants When all the ingredients are added blend in flour to make a smooth dough. Knead for ten minutes. Let rise to twice the bulk. Shape into loaves and let rise to twice the bulk. Bake at 400° F. for one hour or more. Cut into strips and toast before serving. |
|||
|
