Desserts:Neapolitan pudding according to Artusi
The sweets more good ones have no time, like this Neapolitan pudding from "Science in the kitchen and the art of eating well", highly successful nineteenth-century recipe book written by Pellegrino Artusi.
If you want to try it, you can find the procedure below.
I quote verbatim:
“Cook some semolina in three glasses of milk, making sure it doesn't turn out too hard.
Withdrawn from the heat, add sugar, a pinch of salt and the smell of lemon zest; when it is no longer boiling, add three egg yolks and two whites, mixing everything well.
Take a medium-sized copper pan, grease it with butter or lard and line it with a sheet of shortcrust pastry thick as a shield.
Pour a third of the semolina into the pan and sprinkle over it, at some distance from each other, pieces or teaspoons of different fruit preserves, such as raspberry, quince, apricot etc; above this first layer place a second and a third layer, always blooming again with the said preserves.
Cover the top of the pudding with a sheet of the same dough and moisten the edges with a finger dipped in water so that they stick together.
Make it some decorations, gild it with egg yolk and bake it in the oven.
When you turn it out, sprinkle it with icing sugar and serve cold.
Preserves can be substituted with sultanas and candied fruit in small pieces ” .