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Recipe from Italian Cooking & Living Magazine More >> Recipe by Kevin Ascolese, Executive Chef at Salve! Ristorante Italiano, Dallas, Texas For the shrimp: 8 shrimp, U-12 size, peeled and deveined 8 thin slices pancetta For the relish: 3 ouncesMore >> Recipe from Italian Cooking & Living MagazineMore >> Recipe from Italian Cooking & Living Magazine More >> Recipe from Italian Cooking & Living MagazineMore >> Recipe from Italian Cooking & Living MagazineMore >> Recipe from Italian Cooking & Living MagazineMore >> Recipe from Italian Cooking & Living MagazineMore >> From Italian Cooking & Living MagazineMore >> From Italian Cooking & Living Magazine More >> From Italian Cooking & Living Magazine More >>
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- 1/3 cup peeled almonds
- 4 eggs
- 1 cup semolina flour
- 2 sticks butter
- 1 cup sugar
- grated lemon peel
- vanilla extract
- 1/3 cup dried candied fruit
- confectioners sugar
In a bowl, mix the almonds with one egg, add the flour and whip for a few minutes. In a saucepan, melt the butter, and add the sugar, the remaining eggs, the lemon peel and the vanilla extract. Mix well and add to the first mixture. Add the dried candied fruit and pour the batter into a buttered and floured baking pan. Cook in the oven for 30 minutes at 200° and dust with confectioners sugar.
Recipe courtesy of Italian Cooking & Living magazine. Click here to view more delicious Italian recipes!
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