Milanese Sweet Torte
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g lean cooked meat
- g chocolate
- g sugar
- g butter
- g pine nuts
- g sultana raisins
- g candied citron
- g wheat flour
- g cornmeal (maize flour)
- g powdered (icing) sugar
- g butter
- g virgin lard
- egg
- white wine or marsala
Instructions
- Chop the meat very fine; toast the pine nuts; soak the raisins in marsala and drain.
- Sauté the meat in the butter until slightly reddish, then cool.
- Melt the chocolate in a little water, stir in the sugar, and pour over the meat with the pine nuts, raisins and candied citron; mix.
- Make a short pastry (pasta frolla) from the pastry ingredients.
- Line a shallow greased tin with pastry, add the filling no higher than a finger, cover with a ridged-rolled top sheet and seal.
- Gild with egg yolk, bake, and serve cold.