Putitza

Ingredients

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