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                                 PUTITZA

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Italian
                Holiday

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----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
                        -----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
 


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