Title: Fragomammella (Strawberry Breasts)
Categories: Italian Dessert
Yield: 16 Breasts

450	g	(1lb) strawberries
1	tb	Lemon juice
1	tb	Caster sugar
550	g	(1 1/4-lb) ricotta cheese, fresh
150	ml	(1/4 pint) double cream
3	tb	Campari
4	tb	To 5-tb icing sugar

A pink plate with two erect breasts made of ricotta dyed pink with Campari, and with nipples of candied strawberry.

Set aside 16 of the smallest strawberries and cut the rest into small pieces. Put in a bowl with the lemon juice and caster sugar and leave to soak for 1 hour. Push the ricotta through the smallest sieve of a mouli, add cream and Campari, mix well.

Sieve the icing sugar into the mixture to your own taste, put a third of the mixture aside and mix the strawberries into the remaining ricotta.

Prepare pink dessert plates and divide the mixture into 16 breast-shape moulds, two for each plate. With a moistened spatula, smooth the reserved ricotta over the moulds and place a strawberry on the top of each "breast". You can make the moulds three hours in advance and store in a refrigerator.

The last recipe is from the 'Futurist Cookbook' by Filippo Tommaso Marinetti, published by Trefoil Publications Ltd, 7 Royal Parade, London SW6. (c) Estate of F T Marinetti, 1989. English translation (c) Suzanne Brill, 1989.

MM format by Manny Rothstein, 9/15/98

Jennifer's receipts

I HAVE been asked to choose six receipts from our new cook book, "Two Fat Ladies Full Throttle"... Jennifer Paterson

Electronic Telegraph/London Telegraph, Saturday 5 September 1998.

Happy Cookng by MANNY ROTHSTEIN Refer#: NONE on

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