Ingredients Jump to Instructions ↓

  1. 1 pk Active dry yeast

  2. 1/3 c Warm milk

  3. 3/4 c Flour

  4. 1/2 c Sugar

  5. 3 Eggs

  6. 6 tb Butter; melted

  7. 1 Lemon; grated peel only

  8. 1 pn Salt

Instructions Jump to Ingredients ↑

  1. 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 Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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