PUTITZA

Servings: 1
Ingredients:

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

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

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK