| Hi. I brought in my book this morning and the dessert I was talking
about sounds delicious but I don't think it's what you are looking for,
there is no coconut in it. However, I will submit it anyway.
It's called 'Pastiera Alla Napoletana' - Neapolitan Curd Tart. It comes
from the region of Campania (Naples area). Their cuisine is colourful
and full of character using plenty of tomatoes, garlic, olive oil,
herbs, anchovies, cheese, fresh fish and vegetables. It has a lot of
fertile volcanic soil and the Romans called the area 'the happy
country'. It is the home of Mozzarella cheese. They also have a sweet
tooth and the area is filled with pasty shops.
NEAPOLITAN CURD TART
American
Pastry:
2 cups all-purpose flour
pinch of salt
6 TBS sugar
1/2 cup butter (softened)
finely grated rind of 1/2 lemon
2 egg yolks
Curd filling:
3/4 lb Ricotta or curd cheese
6 TBS sugar
3 eggs well beaten
1/2 cup finely chopped blanced almonds
1/2 cup finely chopped candied peel
finely grated rind of 1/2 orange
1/4 teaspoon vanilla extract
confectioners sugar for dusting
Sift flour, salt and sugar together in a heap on a working surface and
make a well in the center. Put the butter, lemon rind and egg yolks
into the well.
With fingertips, gradually draw the flour into the center and mix all
ingredients to a firm, smooth dough. Wrap the pasty in foil and chill
in the refrigerator for 1 hour.
For filling, rub the Ricotta cheese through a sieve into a bowl and
beat in the sugar. Gradually beat in the eggs, followed by all the
remaining ingredients except the confectioners sugar. Mix well.
Roll out pasty dough thinly and use to line an 8 inch flan ring -
reserving remaining dough for decoration. Fill the flan with the
cheese mixture and smooth the surface. Roll out the pastry trimmings
and use to make a criss-cross pattern over the top of the flan.
Bake for about 45 minutes in the center of a preheated 350 degree oven
(Gas mark 4). Cool on a wire rack. Serve cold, dusting with the
confectioners sugar. Looks good in the book - sounds complicated but
I really don't think it is.
Let me know how it turns out if you make it.
Also, if anyone is interested in the Metric/Imperial ingredients, let
me know....as the cookbook gives both.
Marilyn
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| Could this be what you are looking for?
Sweet Fried Cream
2 cups milk
6 eggs yolks
6 Tablespoons granulated sugar
Grated zest of 1 lemon
1/4 cup all purpose flour
l l/2 cups very fine, dry unflavored breadcrumbs
2 eggs lightly beaten
Oil for frying
1/3 cup powdered sugar
Bring milk to a boil in a medium saucepan. In a large heavy saucepan
off the heat, beat egg yolks, granulated sugar and lemon zest until
pale and thick. Beat in flour until well blended. Very slowly pour in
hot milk, beating constantly. Cook custard cream over medium heat 5 to
8 minues, beating constantly. Do not let boil. Custard cream is done
when it coats the back of a spoon. Moisten a large plate or cookie
sheet with water. Spread cooked cream to a thickness of 1/2 to 1
inch.. Cream can be prepared to this point a day or two ahead. When
cream is completely cooled, cut into squares or diamonds. Place
breadcrumbs in a shallow dish. Coat cream shapes with breacrumbs. Dip
coated cream shapes into beaten eggs, and coat again with breadcrumbs.
Pour oil 2 inches deep in a large saucepan or deep fryer. Heat oil to
375F (190C) or until a l inch cube of bread turns golden brown almost
immediately. Using a slotted spoon, lower cream pieces a few at a time
into hot oil. Turn cream pieces. When golden on both sides, remove
from oil with slotted spoon. Drain on paper towels. Arrange drained
fried cream on a platter and sprinkle with powdered sugar. Serve hot.
Makes 6 to 8 servings.
*****The Italian name is Crema Fritta******
Enjoy!!! Flo
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