Torta Della Nonna

Name: Torta Della Nonna
Yield: makes one 9-inch double-crust pie
Ingredients: 4 large egg yolks; 1 cup granulated sugar; 2 cups milk; 1/2 vanilla bean, split lengthwise, seeds scraped; 1/2 cup durum wheat; 1/2 teaspoon salt; 4 tablespoons unsalted butter, cut into small pieces; All-purpose flour, for dusting; Pasta Frolla (recipe follows); Confectioners’ sugar, for dusting; 2 1/3 cups all-purpose flour; 1 teaspoon baking powder; Pinch of salt; 1 stick (1/2 cup) unsalted butter, room temperature; 1/2 cup sugar; Freshly grated zest of 1/2 orange; 1 large whole egg, plus 1 large egg yolk; (makes enough for one 9-inch double-crust pie)

January 24, 2012

Almost every region in Italy has a variation of “grandmother’s cake,” but this one was created after tasting a version at an Italian restaurant in New York City. Durum wheat, included here, is most commonly used to make semolina for pasta. This pie is best eaten the same day it is baked.

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