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Purim Monte Sinai Con Uova Filate




Source of Recipe


Spike


List of Ingredients




Monte Sinai Con Uova Filate


Macaroon pastry base:

1/2 cup sugar
grated zest of 1 orange
1-1/3 cups ground almonds
1 egg
3 Tablespoons finely chopped preserved citrus peel

Egg threads:

2-1/2 cups sugar
1 cup water
1 Tablespoon lemon juice
1 to 2 Tablespoons orange blossom water
8 egg yolks

Recipe




Preheat oven to 300 degrees. Line the bottom of a 9-1/2-inch cake pan with parchment paper and set aside.

To make the pastry base:

Place sugar in a pan with 4 Tablespoons of water and bring to a boil. Simmer for a few minutes, until thick and sticky, but do not let it brown. Add the orange zest and ground almonds, stir vigorously and remove from the heat. Let it cool a little, then beat in the egg. Pour in the almond mixture. It will make a very thin layer. Bake in preheated oven for 30 minutes. Let cool completely, then invert onto a serving plate and peel off the foil or paper.

To make the egg threads:

Prepare a syrup in a wide pan by boiling the sugar with the water and lemon juice until it is thick enough to coat a spoon. Pour about half the egg yolks into a colander and let them run through the holes into the boiling syrup, moving the colander in a circling motion, so that the yolks make threads. Help the yolks through with a spoon.

When the surface of the syrup is full of egg threads, push them in with the back of a fork and let them cook a few seconds until set but still soft. Lift them out with a slotted spoon and drain on paper towels. Continue with the remaining yolks. Add water to the syrup if it becomes too thick. Wash the colander. Put the cooked yolk threads in the colander and rinse off some of the syrup in cold water; then let the threads dry. Spread the preserved citrus peel on the pastry base and the egg threads on top.

Serves 10.


NOTE: Here's something unusual for Purim. Monte Sinai con Uova Filate is an almond pastry topped with "egg threads," a sweet yolk mixture poured through a colander and cooked in hot syrup.