[Sca-cooks] Italian cake ?
otsisto at socket.net
Sat Feb 25 00:33:01 PST 2012
The Cooking of Emilia-Romagna by Giovanna Bellia La Marca.
all-purpose flour (in another section she describes the difference between
American and Italian flours)
you form two balls of dough. one you roll out and then line it in a tart pan
and the other you use as a top.
toasted bread crumbs fine
filberts-blanched, skinned, toasted and chopped
candied citron finely chopped
" orange peel finely chopped
No references to her statement of the document.
The panforte that I am familiar with does not have a crust or pastry shell.
It is made in a tart pan but you use buttered parchment in the base and
butter the sides or line with buttered parchment. With the exception of the
bread crumbs the filling does come close to your basic panforte.
There's a recipe in Carol Field's Celebrating Italy: the tastes and
traditions of Italy as revealed through ...
on page 270. That recipe calls for white wine. However, it's not
mentioned in Riley's Oxford Companion to Italian Food.
What's the book? Does it reference a source? Footnotes? Bibliography?
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