Made with my dad over the weekend, a quick version of the Italian pastry (pronounced "sfoy-yah-TELL"). You need a toast-tite sandwich iron, suitable for open fires or stove-top burners.
Filling: 3 egg yolks, 1/2 C sugar, 2 tsp lemon extract, dash of salt, 1 1/2 C milk, and 4 TBSP cream of wheat
Cook filling over medium heat until thick and smooth. Let it cool. Butter day-old Italian bread like you're making grilled cheese sandwiches. Place one side in the iron, top with a heaping TBSP of filling, and then the other piece of bread. Close iron, trim away excess bread, and lay on a burner at about medium heat. Cook both sides until lightly brown. Makes about ten "sandwiches."
Let them cool, cut in half, sprinkle generously with powdered sugar. For lemon lovers only.
(One of many ways my grandmother and Italians of her generation combined traditional Italian cooking with the ethos of the gadget-happy '50s kitchen.)
No comments:
Post a Comment