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Featured Cookbook
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Milk Pudding with Blueberry Compote
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Chicken and Ricotta with Pink Tomato Sauce
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Tuscan Cream Puffs
Book Description
Will America's appetite for all things under the Tuscan sun ever be satisfied? Not likely with Pino Luongo's Simply Tuscan. Luongo, owner of 10 restaurants and Manhattan's market Tuscan Square, may have spent the past 20 years in the Big Apple, but he is still synchronized to life in the Tuscan countryside. Simply Tuscan honors those rhythms with its seasonal organization and easy mix of food lore, travelogue, and personal reminiscences.
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Simply Tuscan : Recipes for a Well-Lived Life
Authors: PINO LUONGO
Date: April 2000
ISBN: 0385492901
Publisher: Broadway
Hardcover
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Makes: about 18 cream puffs
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3 whole eggs plus 6 egg yolks
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3/4 cups granulated sugar
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1 1/2 cups flour
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3 1/2 cups milk
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6 tablespoons butter, softened, plus more for greasing pan
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Grated zest of 1 lemon
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1 cup bread crumbs
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Vegetable oil, for frying
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2 tablespoons confectioners' sugar
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In a large mixing bowl, beat the egg yolks with the granulated sugar until smooth using an egg beater or an electric mixer. Add 1 cup of the flour and the milk, butter, and lemon zest and mix well. Put the mixture in a saucepan and warm it over low heat until it becomes as thick as mashed potatoes. Spread the mixture out onto a buttered cookie sheet with a spatula and let it cool for at least 30 minutes. When it has set, cut the sheet into 1 1/2 by 2-inch diamond shapes with a sharp knife greased with vegetable oil.
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In a mixing bowl, beat the whole eggs. Dip the diamond shapes first in the remaining flour, then in the eggs, then into the bread crumbs. Fill a pan 3 inches deep with vegetable oil. Heat the oil over medium-high heat. When it is 375 degrees F (a drop of water will sizzle and splatter), slide the diamonds in and fry them until they are golden, 3 to 4 minutes. Remove from the oil with a slotted spoon and let them drain on paper towels. Sprinkle lightly with confectioners' sugar and serve.
More From This Book:
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Milk Pudding with Blueberry Compote
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Chicken and Ricotta with Pink Tomato Sauce
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Tuscan Cream Puffs
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