{"id":305,"date":"2009-10-08T19:33:56","date_gmt":"2009-10-08T19:33:56","guid":{"rendered":"http:\/\/mishka.millefiori.net\/?p=305"},"modified":"2022-12-23T23:48:35","modified_gmt":"2022-12-23T23:48:35","slug":"silvia-nacamullis-pizza-di-piazza","status":"publish","type":"post","link":"https:\/\/mishka.millefiori.net\/?p=305","title":{"rendered":"Pizza Ebraica &#8211; Jewish Pizza (Formerly Silvia Nacamulli&#8217;s &#8220;Pizza di Piazza&#8221;)"},"content":{"rendered":"\n\n<strong>December 23rd, 2022 Update:<\/strong>\n\n \n\nI just stumbled on a new version of this recipe from Tina&#8217;s Table:\n\n<blockquote class=\"wp-embedded-content\" data-secret=\"MMcMN2ZHQc\"><a href=\"https:\/\/www.tinastable.com\/pizza-ebraica\/\">Pizza Ebraica (Sweet Roman-Jewish &#8220;Pizza&#8221;)<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" title=\"&#8220;Pizza Ebraica (Sweet Roman-Jewish &#8220;Pizza&#8221;)&#8221; &#8212; Tina&#039;s Table\" src=\"https:\/\/www.tinastable.com\/pizza-ebraica\/embed\/#?secret=JQEGpogVPc#?secret=MMcMN2ZHQc\" data-secret=\"MMcMN2ZHQc\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n\n \n<figure class=\"wp-block-embed is-type-wp-embed is-provider-tina-039-s-table wp-block-embed-tina-039-s-table\">\n<div class=\"wp-block-embed__wrapper\"><strong style=\"font-size: inherit;\">May 16th, 2018 Update:<\/strong><\/div><\/figure>\n<a href=\"https:\/\/www.facebook.com\/BOCCIONE-lantico-forno-52936670759\/\" target=\"_blank\" rel=\"noopener\">Pasticceria il Boccione<\/a> is <a href=\"https:\/\/www.saveur.com\/article\/Kitchen\/Pizza-Like-No-Other\" target=\"_blank\" rel=\"noopener\">still in Rome<\/a>,\u00a0the shop in Pittsburgh is now called <a href=\"http:\/\/foodgloriousfoodpgh.com\/\" target=\"_blank\" rel=\"noopener\">Food Glorious Food<\/a>, and these are still yummy.\n\nAnd here&#8217;s an updated recipe for &#8220;pizza ebraica&#8221;\n\n<blockquote class=\"wp-embedded-content\" data-secret=\"PGiMGdx5hV\"><a href=\"https:\/\/organictuscany.org\/recipes\/pizzaebraica-jewish-pizza\/\">Pizza ebraica &#8211; Jewish sweet &#8220;pizza&#8221;<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" title=\"&#8220;Pizza ebraica &#8211; Jewish sweet &#8220;pizza&#8221;&#8221; &#8212; Organic Tuscany Cookbook\" src=\"https:\/\/organictuscany.org\/recipes\/pizzaebraica-jewish-pizza\/embed\/#?secret=TdLgpinVLr#?secret=PGiMGdx5hV\" data-secret=\"PGiMGdx5hV\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n\nYield: 30\nPizza ebraica: Jewish sweet &#8220;pizza&#8221;\nThis delectable item is not pizza at all, but an unleavened pastry crammed full of whole almonds and candied fruit and cooked until it looks rather burnt but is in fact absolutely perfect, with the nuts crunchy and fruits bursting with flavour.\n\n<strong>Ingredients<\/strong>\n<ul>\n \t<li>1 cup marsala wine (or sherry)<\/li>\n \t<li>2\/3 cup raisins<\/li>\n \t<li>4 cups (450g) flour<\/li>\n \t<li>3\/4 cup (170g) cup sugar<\/li>\n \t<li>12 tbsp (200g) unsalted butter, softened<\/li>\n \t<li>Good pinch of salt<\/li>\n \t<li>1 whole egg, beaten<\/li>\n \t<li>1\/2 cup (50g) whole almonds<\/li>\n \t<li>1\/2 cup pine nuts (optional)<\/li>\n \t<li>1\/2 cup (50g) ground almonds<\/li>\n \t<li>1 cup roughly chopped candied citron, cherries and other candied fruit<\/li>\n<\/ul>\n<strong>Instructions<\/strong>\n<ol>\n \t<li>Preheat your oven to 475\u00baF\/240\u00baC.<\/li>\n \t<li>Put the raisins to soak in the marsala\/sherry. Leave them at least 20 minutes.<\/li>\n \t<li>In a large bowl, mix together the flour, salt, sugar and softened butter, until everything is\nuniform.<\/li>\n \t<li>Add the almond flour, then the beaten egg. Combine well.<\/li>\n \t<li>Add the wine and raisins, candied fruit and whole almonds. Mix well to combine.<\/li>\n \t<li>Spread onto parchment paper on a baking sheet, an inch think.<\/li>\n \t<li>Cook for 25 minutes, until crisp outside but still soft inside.<\/li>\n \t<li>Leave to cool a little, then cut into strips (large cantuccini size).<\/li>\n<\/ol>\n\n<hr \/>\n\n<strong>October 8th, 2009<\/strong>\n\nFrom <a href=\"http:\/\/www.thejc.com\/lifestyle\/recipes\/recipe-pizza-di-piazza\" target=\"_new\" rel=\"noopener\">The JC.com<\/a>\n<a href=\"http:\/\/cookingforthesoul.com\" target=\"_new\" rel=\"noopener\">http:\/\/cookingforthesoul.com<\/a>\n\nAlso known as &#8220;Jewish Pizza&#8221;\n&#8220;&#8230;it is a unique delicacy from the Roman Ghetto. It is sold only at <a href=\"http:\/\/globespotters.blogs.nytimes.com\/2009\/09\/29\/in-romes-ghetto-a-bakery-stays-sweet\/\" target=\"_new\" rel=\"noopener\">Boccione<\/a>, a delicious little bakery in the main square (piazza) of the ghetto, hence the name&#8221;\n\nI was introduced to it at the <a href=\"http:\/\/www.pittsburghlive.com\/x\/pittsburghtrib\/lifestyles\/fooddrink\/s_632794.html\">Glorious Pastry Bakery<\/a> in Pittsburgh. They said they got the recipe (or at least the inspiration for their own) from Boccione.\n\n<hr \/>\n\nPreparation time: 40 minutes. Makes 15-20 pizzas.\n\nIngredients\n\u2022 80g raisins\n\u2022 80g unskinned almonds\n\u2022 80g pine nuts\n\u2022 80g mix candied fruit\/peels in chunks\n\u2022 80g margarine\n\u2022 100g candied cherries\n\u2022 100 ml Marsala or sweet wine\n\u2022 150 ml sunflower oil\n\u2022 1 teaspoon vanilla extract\n\u2022 170g white caster sugar\n\u2022 500g white flour\n\u2022 A pinch of salt\n\nMethod\n\u2022 Preheat the oven to 220?C.\n\u2022 Place the raisins, almonds, pine nuts and the chunks of candied fruit and cherries in a bowl together with the Marsala wine.\n\u2022 TIP: Ideally leave the fruit and nuts to soak for a few hours or overnight for extra taste.\n\u2022 In a separate bowl mix the flour, the sugar, the vanilla extract, the oil and a pinch of salt. Mix thoroughly, either by hand or with an electric hand mixer. Melt the margarine, add it to the dough and mix well.\n\u2022 Now add the wine-soaked nuts and candied fruit mixture to the dough.\n\u2022 Mix thoroughly until you get a floury but homogeneous consistency. If you can\u2019t get this with the electric mixer then work the dough with your bare hands.\n\u2022 Spread a little flour on a clean surface, cut the dough into 3-4 parts and create with each piece long, chunky rectangular strips.\n\u2022 Now divide each strip into 5-6 pieces of 5-6 cm long, 4-5 cm wide and 2 cm high.\n\u2022 Line an oven tray with greaseproof paper, sprinkle on it a little flour and place the fruit cakes on the tray.\n\u2022 Place in oven and leave to bake for 20 minutes.\n\u2022 Remove from the oven, leave to cool down and eat at room temperature. These cakes last for several days.","protected":false},"excerpt":{"rendered":"<p>December 23rd, 2022 Update: I just stumbled on a new version of this recipe from Tina&#8217;s Table: Pizza Ebraica (Sweet Roman-Jewish &#8220;Pizza&#8221;)<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,27,4],"tags":[],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-mishka","4":"post-305","6":"format-standard","7":"category-baking","8":"category-jewishsoulfood","9":"category-recipes"},"_links":{"self":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts\/305","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=305"}],"version-history":[{"count":14,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts\/305\/revisions"}],"predecessor-version":[{"id":1131,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts\/305\/revisions\/1131"}],"wp:attachment":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}