Nissetorta

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             FOOD FUNNY
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Thanks to Celia Hauschild for this one:

A waiter brings the customer the steak he ordered with his thumb over
the meat. "Are you crazy?" yelled the customer, "with your hand on my steak?"

"What" answers the waiter, "You want it to fall on the floor again?"

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             TODAY'S RECIPE
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I won't try to tell you that this dessert is actually good for you, but
as desserts go, this one is actually pretty respectable from a
nutritional point of view, so go ahead and have a piece with a clear conscience.

Nissetorta

5 egg whites
8 oz (250 g) shelled almonds
1 cup (250 ml) sugar
Vegetable oil and bread crumbs for coating the baking pan

Beat the egg whites until stiff. Combine the almonds and sugar in a food
processor or electric blender and process until the almonds are
pulverized. Fold the almond mixture into the egg whites. Coat the inside
of an 8 or 9 inch (20 to 22 cm) round cake pan with a thin coat of
vegetable oil and coat with bread crumbs, or you may line the bottom and
the sides of the pan with oiled parchment or wax paper. Pour in the egg
white mixture and bake in a preheated 325F (160F) oven until golden
brown, about one hour. Allow to cool for 5 to 10 minutes before
inverting onto a cooling rack. Serve with whipped cream and/or fresh berries if desired.
Serves 6 to 8.
Received on Thu Jan 22 17:51:52 2009