Putitza
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast |
| 1⅓ | cup | Warm milk |
| 3¾ | cup | Flour |
| ½ | cup | Sugar |
| 2 | ounces | Golden raisins |
| 2 | tablespoons | Breadcrumbs |
| 4 | tablespoons | Butter |
| 4 | ounces | Walnut meats |
| 1 | ounce | Blanched almonds |
| 1 | ounce | Candied citron |
| 1 | ounce | Candied orange peel |
| 3 | Eggs | |
| 6 | tablespoons | Butter; melted |
| 1 | Lemon; grated peel only | |
| 1 | pinch | Salt |
| 2 | ounces | Pine nuts |
| 1 | Lemon; grated peel only | |
| 1 | Orange; grated peel only | |
| 2 | Egg yolks | |
| 1 | Egg white | |
| Granulated sugar | ||
Directions
FOR THE DOUGH
FOR THE FILLING
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 ¼ cup milk. Add ½ 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 ⅛-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