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A Valentine's Recipe from Terni, the home of San Valentino: Pizza dolce
3 oz. of fresh yeast, 2 lbs. of bread flour, 1 cup of milk, 5 eggs, 4 tbsp. butter, 1/4 cup shortening, 1/4 cup sugar, 1 tbsp. vanilla extract, 3 tbsp. rum or liqueur, water
Prepare the yeast mixture the night before: melt 1/4 of the yeast in 1/2 cup tepid milk, then add 1/4 cup tepid water. Pour 2 cups flour in a mixing bowl, pour melted yeast liquid into a central well in the flour and slowly incorporate the flour until you have a smooth ball (or use kneading attachment on mixer). Place this in a greased bowl, cut an X into the dough and leave covered overnight with a damp cloth.
The next day, melt butter and shortening together. Melt the rest of the yeast in the other 1/2 cup of tepid milk. Break the eggs into a small bowl and beat lightly. Pour the remaining flour onto a large mixing surface, make a large well in the center and pour in eggs, sugar, melted butter and shortening, vanilla and liqueur. Uncover the flour and yeast mixture and crumble it into the center. Mix the center ingredients well and then stir in surrounding flour in a slow continuous motion until all the liquid is incorporated and makes a homogeonous mixture, or use kneading attachment on mixer. If it is too stiff, add tepid water by spoonfuls. Continue kneading until the dough is shiny and no longer sticky.
Prepare a high-sided 10-inch diameter cake pan. Press in the dough which should fill less than half its height. Cover with a damp cloth and leave to rise in a warm spot until nearly tripled in volume (about 3 hours).
Preheat the oven to 300°F. and bake on lower rack for circa 45 minutes or until the top crust is golden. Let cool completely before removing from pan and serving. Serve in thin wedges with coffee or liqueur. Serves many and keeps well.
Please remember, your ceramics should not be used for baking or cooking in either the oven or microwave.