| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian2 |
1 |
servings |
INGREDIENTS
| 1 |
pt |
Blueberries |
| 1 |
pt |
Blackberries |
| 1 |
pt |
Raspberries |
| 1/2 |
|
Lemon; juice of |
| 3 |
tb |
Sugar |
| 2 |
c |
All-purpose flour |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Baking powder |
| 8 |
tb |
Cold sweet butter; cut into 1/2" dice |
| 1 |
tb |
Butter; for greasing |
| 1 |
lg |
Egg |
| 1 |
ts |
Almond extract |
| 1/4 |
c |
Cold milk |
INSTRUCTIONS
Preheat oven to 375 degrees.
In a medium saucepan, combine berries, lemon juice and sugar. Place
over medium heat and cook until just boiling, about 5 to 6 minutes.
Remove from heat and allow to cool.
Place flour, sugar and baking powder in a food processor and pulse
quickly to blend. Add cold butter and pulse quickly until mixture
resembles fine bread crumbs. In a separate bowl, beat egg, almond
extract and milk until smooth. With food processor going, add liquid
all at once and blend 10 to 15 seconds, until just forming a ball.
Remove dough from processor to a well-floured cutting board. Shape
the dough into a log about 14 inches long and 1 1/2 inches tall.
Grease a cookie sheet with the remaining 1 tablespoon butter and lay
the log in a round in center. Place in a preheated oven and bake for
30 to 35 minutes, until light golden-brown. Remove and allow
to cool to room temperature. Cut into slices about 1-inch thick, top
with 2 tablespoons of berry compote and serve.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5681)
Per serving: 2059 Calories (kcal); 22g Total Fat; (9% calories from
fat); 38g Protein; 439g Carbohydrate; 218mg Cholesterol; 441mg Sodium
Food Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 7
Fruit; 2 1/2 Fat; 9 1/2 Other Carbohydrates
Recipe by: Mario Batali
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