Gumbana

Yield: 4 servings

Measure Ingredient
1 Recipe Strudel Pastry; see * Note
1 cup Walnuts; chopped roughly
½ cup Hazelnuts; chopped roughly
Zest of 1 lemon
Zest of 1 orange
¼ cup Candied citron
¼ cup Semi-sweet chocolate pieces; roughly chopped
¼ cup Currants; soaked 1 hour in
½ cup Verduzzo wine
2 Eggs; separated,
Whites beaten until stiff
¼ cup Sugar; plus
3 tablespoons Sugar

* Note: See the "Strudel Pastry Basic Recipe" recipe which is included in this collection.

Preheat oven to 375 degrees and grease a cookie sheet. In a large mixing bowl, combine walnuts, hazelnuts, lemon zest, orange zest, candied citron, chocolate pieces, currants, soaking liquid and stir to combine. Add egg whites and ¼ cup sugar and fold together. Roll Strudel Pastry out to a 10- by 16-inch rectangle and position the longest side parallel to the work surface edge. Spoon the filling over the pastry evenly, leaving 2 inches uncovered at the north end. Roll the pastry up like a jelly roll from south to north so it appears to be a thick pipe. Make a circle of the pipe by attaching the two open ends like a wreath. Brush with beaten eggs yolks and sprinkle with remaining sugar. Place on cookie sheet and bake 50 minutes.

Allow to cool before cutting. Serve with Verduzzo wine. This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D09 broadcast 04-17-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-19-1997

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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