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Recipe from Italian Cooking & Living Magazine Full Story > 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 ouncesFull Story > Recipe from Italian Cooking & Living MagazineFull Story > Recipe from Italian Cooking & Living Magazine Full Story > Recipe from Italian Cooking & Living MagazineFull Story > Recipe from Italian Cooking & Living MagazineFull Story >
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Try these Ingredient Substitutions when you're in a bind!Full Story > Try these Ingredient Substitutions when you're in a bind!Full Story > Simple solutions for healthier cooking.Full Story > Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! Full Story > A pinch of this, a dab of that... click here for a printable conversion chart.Full Story > Keep this posted on your refrigerator for easy reference! Full Story > Money Saving IdeasFull Story > Money saving ideas to bet on.Full Story > What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.Full Story >
- 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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