Text 356, 96 rader
Skriven 2010-08-18 23:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: baked 460
=================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> calzones
 ML> cowzoons

 ML> It's just a turnover, you can put into it whatever you bloody
 ML> well want.

I'm convinced even if Janis is not.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cuciaddatu
 Categories: Italian, Holiday, Pastry, Nuts, Chocolate
      Yield: 1 Servings
 
           PASTRY:
      2 lb Unbleached flour
      1 c  Confectioners' sugar
      3    Pinches salt
      1 lb vegetable shortening
      8    Whole eggs plus 2 yolks;
           -beaten together
      3 tb Cognac
           FILLING:
    1/2 lb Blanched almonds
    1/2 lb Filberts or hazelnuts
    1/2 c  pine nuts
      1 lb Plus 2 oz. raisins
    3/4 c  Honey
    1/4 c  Sugar
      2 ts Cinnamon
      2 ts Unsweetened cocoa powder
      2 tb Cognac
    1/4 c  Water
      2    Beaten egg whites
           Nonpareils
 
  Cuciaddatu is another of the known authentic recipes from my
  great-grandfather Cologero Vilardi. The poor people of the region
  prepare this Christmas pastry with dried figs; the rich, with
  raisins. In these Sicilian mountains fig trees are plentiful and one
  can always find figs to dry. But to have raisins, one must own a
  vineyard. Traditionally, this pastry if formed in the shape of a log,
  but Papa Andrea often formed individual turnovers.
  
  Toast the filberts in a hot oven for about 5 minutes. Be sure they do
  not burn. When they are cool enough to handle, rub them together to
  remove as much of the inner shell as possible. Chop together the
  filberts, almonds, and raisins. Heat the honey, sugar, cinnamon,
  cocoa, cognac, and water together, bringing the mixture slowly to a
  boil. Let it boil for 5 minutes. Turn in the chopped nuts and
  raisins, and the whole pine nuts. When they are well coated, remove
  the pot from the heat and allow it to cool. Meanwhile, prepare the
  dough. Sift together the flour, sugar, and three pinches of salt. Cut
  in the shortening, then cut in the beaten eggs and egg yolks. Mix in
  the cognac, and knead just until the dough is elastic. Form it into a
  ball, lightly dust it, cover it in a cloth, and let it rest for 15
  minutes.

  If you are preparing logs, divide the dough in half and roll it
  into two rectangles, 1/4-inch thick, Place half the filling on
  each, form it into a log shape, seal the seam very well, close the
  ends and place seam-side-down onto a cookie sheet. Brush with egg
  white and decorate with nonpareils. Bake in a 350 F oven for one
  hour or until a pale golden color. When the logs are completely
  cooled, wrap them in plastic wrap to ensure freshness.

  If you are making turnovers, roll out the dough, fairly thin,
  about 1/16 inch. Cut out 4-inch circles. Place a small mound of
  the nut-and-raisin mixture on half of the circle, about 1/4 inch
  from the edge. Brush the edge with beaten egg white. Fold over the
  other half, and pinch the seam together to form a tight seal.
  Place it on a cookie sheet. When the cookie sheet is filled, brush
  the top of each turnover with egg white and decorate with
  nonpareils. Bake in a preheated 350 F oven for about 20 minutes,
  or until barely golden on top. When they are completely cooled,
  store them in a closed cookie tin to ensure freshness. Makes two
  logs or about 5 dozen turnovers.
  
  Recipe from Papa Andrea's Sicilian Tables
  
  Posted to recipelu by ctlindab
 
MMMMM

Cheers

YK Jim


... I have a black belt in mixed martial arts and crafts.

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