Title: Putitza
Categories: Dessert Italian
Yield: 1 Servings

FOR THE DOUGH
1	pk	Active dry yeast
1 1/3	c	Warm milk
3 3/4	c	Flour
1/2	c	Sugar
3		Eggs
6	tb	Butter; melted
1		Lemon; grated peel only
1	pn	Salt
FOR THE FILLING
2	oz	Golden raisins
2	tb	Breadcrumbs
4	tb	Butter
4	oz	Walnut meats
1	oz	Blanched almonds
1	oz	Candied citron
1	oz	Candied orange peel
2	oz	Pine nuts
1		Lemon; grated peel only
1		Orange; grated peel only
2		Egg yolks
1		Egg white
		Granulated sugar

One of Italy's very special Christmas and New Year's dishes is this rich nut-and-fruit pastry, sometimes spelled "Putitza" or "Putizza."

DISSOLVE THE YEAST in 1/4 cup milk. Add 1/2 cup flour and knead into a soft ball. Cover this with a towel and let it rise in a warm place. When it has doubled in bulk, add it to a bowl containing the rest of the flour, the sugar, eggs, melted butter, pinch of salt and grated lemon peel. Mix in enough milk to make a supple dough; knead well. Cover with a towel and let rise until doubled in bulk. Put the raisins in a small bowl and cover with hot water; let soften, then drain.

Saute breadcrumbs in 3 tablespoons butter. Finely chop walnuts, almonds and candied fruits. In a large bowl, mix together the raisins, pignoli, grated lemon and orange peel, chopped nuts and fruits, sauteed breadcrumbs and 1 egg yolk. Whip the egg white into soft peaks and fold it into the mixture. Preheat oven to 375F. Butter a baking sheet. Roll dough into a sheet 1/8-inch thick. Spread filling over it, leaving 1 inch clear at the edges. Roll it into a cylinder and coil it on the baking sheet like a snail shell. Beat the remaining egg yolk in a small bowl and paint the surface of the dough with it. Sprinkle it with sugar and bake 35 to 40 minutes, or until pastry is firm and golden brown.

Makes 1 Loaf

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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