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Curly Tart

(Pastry, Sweets, Frozen Delicacie) - (The Italian Cook Book)







(Torta ricciolina)



Sweet almonds with a few bitter ones, four ounces,

Granulated sugar, six ounces,

Candied fruits or angelica, 2-1/2 ounces,

Butter, two ounces,

Lemon peel.



Mix two eggs with flour, flatten the paste to a thin sheet on a bread

board and cut into thin noodles. In a corner of the bread board make a

heap of the almonds with the sugar, the candied fruit cut in pieces and

the grated lemon peel. All this cut and crush so as to reduce the

mixture in little pieces. Then take a pie-dish and without greasing it,

spread a layer of noodles on the bottom, then pour part of the mixture,

then another layer of noodles and continue until there remains no more

material, trying to have the tart at least one inch thick. When it is so

prepared cover with the melted butter, using a brush to apply it evenly.











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