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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pasta de Chippulata Fine Recipe

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This recipe for Pasta de Chippulata Fine is from Memories of Nonna Cia, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. flour, 1 lb. sugar, 3/4 lb lard, 6 egg yolks or more, amarena jam (sour cherry jam)
Directions:
Directions:
Make well of flour and sugar. Place lard and egg yolks in well and mix well by drawing in flour. Knead until smooth. Place under a bowl to rest. Place 1//4 dough on pastry board. Knead and roll into a ball. Flatten with the palm of your hand and roll out dough to a thin sheet about 1/8 inch thick. Place a tbsp. of sour cherry jam on dough near edge of circle. Bring dough over the jam and press all around jam filling. Use a crimper to cut in a half circle. Curve edges. Repeat until dough used up. Bake pastries at 350º until lightly brown at edges. Brush with egg yolk just after removing from oven and sprinkle with tiny confetti.

 

 

 

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