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FRIED FRUIT

Fritto Misto di Frutta

Fresh fruit as you have never tasted it, it’s coated with a light batter and fried.

MAKES 6 TO 8 SERVINGS

2 eggs, separated, at room temperature

2 tablespoons plus 1 teaspoon sugar

1 tablespoon olive oil

2 tablespoons brandy or rum

1 cup beer

1½ cups all-purpose flour

Pinch of salt

20 to 25 strawberries

2 apples

2 pears

4 bananas

Oil for frying

Sugar

Beat egg yolks, 2 tablespoons sugar, olive oil and brandy or rum in a large bowl. Add beer and beat until blended. Gradually sift in flour, beating until batter is smooth and has the consistency of thick sour cream. Cover bowl and let batter stand at room temperature 2 to 3 hours.

Beat egg whites, salt and 1 teaspoon sugar in a medium bowl until stiff. Fold beaten whites into batter.

Wash and hull strawberries; dry with paper towels. Core and peel apples and pears. Peel bananas. Cut apples, pears and bananas into ½-inch pieces.

Pour oil 2 inches deep in a large saucepan or deep-fryer. Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately. Dip pieces of fruit into batter. Using a slotted spoon, lower fruit a few pieces at a time into hot oil. When fruit is golden all over, remove from oil with slotted spoon. Drain on paper towels.

Arrange drained fruit on a platter and sprinkle with sugar. Serve hot.

WALNUT AND HONEY PIE

La Bonissima

A pie from Modena, it’s named after a medieval noblewoman who sold all her jewelry to help the poor.

MAKES 8 TO 10 SERVINGS

Sweet Pie Pastry, page 218

2½ cups chopped walnuts

¾ cup honey

⅓ cup rum

1 egg, lightly beaten

Prepare Sweet Pie Pastry. Divide dough into 2 balls.Wrap each in waxed paper and refrigerate at least 1 hour. On a lightly floured surface, roll out 1 ball of dough to a 12-inch circle. Carefully place dough in a 10-inch-round tart pan with a removable bottom. Prick bottom of pastry shell with a fork. Refrigerate pastry shell until ready to use.

Preheat oven to 375F (190C). Place walnuts in a medium bowl. Add honey and rum; mix to blend. Spread walnut mixture evenly in pastry shell.

Roll out remaining ball of dough to a 10-inch circle. Place carefully over walnut filling. Pinch edges of top dough with bottom dough to seal. Brush surface with beaten egg. Prick top of pie in 5 or 6 places with a fork.

Bake 40 minutes or until crust is golden. Let stand at least 15 minutes before removing from pan and serving.

SWEET TORTELLI EMILIA-ROMAGNA STYLE

Tortelli Dolci all’Emiliana

Yummy is the word to describe these sweet tortelli—another family-style dessert and another winner.

MAKES 8 TO 10 SERVINGS

2½ cups all-purpose flour

3 eggs

⅓ cup granulated sugar

Grated zest of 1 lemon

½ cup butter, very soft for hand mixing, or cold and in small pieces for food processor

⅓ cup chilled white wine

Strawberry or other jam

Oil for frying

Powdered sugar

To make by hand: Place flour on a pastry board and make a well in the center. Break eggs into well and beat lightly with a fork. Add granulated sugar, lemon zest, butter and wine. Mix thoroughly with eggs. Using your hands, gradually add flour starting from inside of well and work into a ball.

To make using a food processor: Place flour, eggs, sugar, lemon zest and butter in food processor with a metal blade. Process until ingredients are blended. Add wine and process until dough forms a ball.

Wrap dough in waxed paper and refrigerate 1 hour. On a lightly floured surface, roll out dough ⅛ inch thick. Using a 3-inch round scalloped pastry cutter or a glass, cut dough into circles. Put 1 heaping teaspoon jam into each circle of dough. Fold each circle in half and press edges firmly.

Pour oil 2 inches deep in a large saucepan or deep-fryer. Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately. Using a slotted spoon, lower tortelli a few at a time into hot oil.Turn tortelli.When golden brown on both sides, remove from oil with slotted spoon. Drain on paper towels.