The Duke's Table by Enrico Alliata

Author:Enrico Alliata [Salaparuta, Duke of]
Language: eng
Format: epub
ISBN: 978-1-61219-140-9
Publisher: Melville House
Published: 2013-03-25T16:00:00+00:00

Bake for approx. 30 minutes in the oven.

561. Ricotta schiacciata

SCHIACCIATA DI RICOTTA

Make a shortcrust pastry (recipe 541) and cover with the following mixture, after it has been put through a food mill:

1 lb ricotta

a small, chopped, lightly fried onion

½ cup wine

salt

pepper

Top with small pats of butter and bake in the oven until golden brown.

562. Schiacciata of truffled eggs

SCHIACCIATA D’UOVA TARTUFATE

Make the shortcrust pastry described in recipe 541, line a greased cake tin, and pinch the sides of the pastry to form a case. Fill with:

6 chopped, hardboiled eggs covered with a pint of béchamel (recipes 652–653)

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