Putitza
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Putitza
  Italian    Holiday  
Last updated 6/12/2012 12:56:07 AM. Recipe ID 18169. Report a problem with this recipe.
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      Title: Putitza
 Categories: Desserts, Italian, Holiday, Maresca, Darrow
      Yield: 1 Servings
 
MMMMM-----------------------FOR THE DOUGH----------------------------
      1 pk Active dry yeast
  1 1/3 c  Warm milk
  3 3/4 c  Flour
    1/2 c  Sugar
      3    Eggs
      6 tb Butter; melted
      1    Lemon; grated peel only
      1 pn Salt

MMMMM----------------------FOR THE FILLING---------------------------
      2 oz Golden raisins
      2 tb Breadcrumbs
      4 tb Butter
      4 oz Walnut meats
      1 oz Blanched almonds
      1 oz Candied citron
      1 oz Candied orange peel
      2 oz Pine nuts
      1    Lemon; grated peel only
      1    Orange; grated peel only
      2    Egg yolks
      1    Egg white
           Granulated sugar
 
  One of Italy's very special Christmas and New Year's dishes is this
  rich nut-and-fruit pastry, sometimes spelled "Putitza" or "Putizza."
  
  DISSOLVE THE YEAST in 1/4 cup milk. Add 1/2 cup flour and knead into
  a soft ball. Cover this with a towel and let it rise in a warm place.
  When it has doubled in bulk, add it to a bowl containing the rest of
  the flour, the sugar, eggs, melted butter, pinch of salt and grated
  lemon peel. Mix in enough milk to make a supple dough; knead well.
  Cover with a towel and let rise until doubled in bulk. Put the
  raisins in a small bowl and cover with hot water; let soften, then
  drain.
  
  Saute breadcrumbs in 3 tablespoons butter. Finely chop walnuts,
  almonds and candied fruits. In a large bowl, mix together the
  raisins, pignoli, grated lemon and orange peel, chopped nuts and
  fruits, sauteed breadcrumbs and 1 egg yolk. Whip the egg white into
  soft peaks and fold it into the mixture. Preheat oven to 375F. Butter
  a baking sheet. Roll dough into a sheet 1/8-inch thick. Spread
  filling over it, leaving 1 inch clear at the edges. Roll it into a
  cylinder and coil it on the baking sheet like a snail shell. Beat the
  remaining egg yolk in a small bowl and paint the surface of the dough
  with it. Sprinkle it with sugar and bake 35 to 40 minutes, or until
  pastry is firm and golden brown.
  
  Makes 1 Loaf
  
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
 




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Recipe ID 18169 (Apr 03, 2005)

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