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PAGE 96
Traditional • Szechuan
Entire Bill
Excluding Lunch
with this ad
Exp. 3/31/13
New Expanded Menu
Take-Out • Dine In
Authentic Cheng-Du
Chinese Restaurant
475
Watchung Ave. • Watchung, NJ 07069
By: Joe Gramaglia, A & G Fine Foods
Celebrate an
Authentic
Italian Easter
with a
Traditional
Recipe…
Mamma Graziella’s Pastiera
(
Wheat Pie)
Filling:
2.2
Lbs. Ricotta, 2-2/3 Cups Sugar
10
Eggs (separate yolk, and whip white until stiff)
2.2
Lbs. shelled grain (wheat) weight after soaking
over-night in water and cooking with milk
1
Bottle orange water, 2 Tbs. Crisco, 1 Cup Citron
Dough:
2
Tbs. Sugar, 1 Tbs. Crisco, 4 Eggs
2-1/4
Cups Flour (enough flour for a manageable dough)
Directions:
Rinse soaked wheat several times.
Cook in milk with 2 spoons of crisco until all absorbed, cool.
Beat yolks and sugar together, and then add ricotta
(
first pass through a strainer).
Mix orange water, wheat and fruit.
Fold everything in stiffened egg whites.
Roll dough thin, cut strips for the top. Criss-cross dough.
Bake at 350º until golden and firm for about 1 hour or more.
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