The sincere friends of this world are as ship lights in the stormiest of nights..
Giotto Di Bondone
Countdown to Thanksgiving here in the USA and many of my friends in Italy now celebrate this food filled Holiday..wanted to share my recipe for a flavorful Pumpkin Torta from The Basic Art of Italian Cooking DaVinci Style..an easier and simple version of a pumpkin pie…
PUMPKIN TORTA
16 ounces(500gr) pumpkin mashed
2 lbs (250 gr) peeled, shelled almonds
1 ½ cups(300 gr) flour
1 cup (200 gr) sugar
4 eggs
4 juicing oranges
1 tblsp honey
Chop almonds. Place almonds, pumpkin in bowl, add in honey, juice of oranges, egg yolks and sifted flour Blend. In a separate bowl, whip egg whites till firm and fold into pumpkin mixture. Place in buttered 12” pie pan. Bake in oven preheated to 375F (180C) degrees for 30 minutes/
See you at… Lancaster TASTE! Food, Wine and Spirits Show at Lancaster County Convention Center on November 18-19. I will be sampling recipes from my books and doing book signings all weekend at my booth and make a special appearance at the Celebrity Chefs Stage too!
