I have been receiving requests from the media asking for recipes that are unique for Thanksgiving dinner. This dessert that comes form Siena, Italy, is an interesting cross between a rice pudding and a cake. It’s not your typical Thanksgiving day dessert but one that will make it a memorable one and this will bring Siena, Italy close to your dinner table for one day…
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Thanksgiving in Tuscany Dessert
excerpted from The Basic Art of Italian Cooking: DaVinci Style
½ cup (100 gr) milk
1 ½ cups (300 gr) rice
1 cup (200 gr) sugar
3 eggs
1/3 cup(70 gr) raisins
8 hazelnuts
¼ cup (50 gr) pinoli nuts
1/3 cup (70 gr) butter
1 tsp baking powder
zest of ½ lemon grated
Boil milk. Add in uncooked rice and sugar. Cook till liquid is absorbed. Remove from heat and cool. Add in eggs. raisins, hazelnuts, pinoli nuts, softened butter, baking powder, grated lemon zest. Blend all together. Butter and flour an 8” cake pan, pour in batter. Bake in oven preheated to 400 F (200C) and bake for 30 minutes. Serve chilled.
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