Curly Tart
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Grater
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Vegetable peeler