Chocolate Pudding (Torrone Molle)
This is a kind of nougat mixture which the Italian serves as a sweet. It needs no cooking and is
very simple to make, but if possible, make it the day before it is required.
1/2 cup unsalted (sweet) butter 1 egg
1 cup cocoa 4 oz. plain biscuits
3/4 cup ground almonds icing (confectioners') sugar
1/2 cup sugar whipped cream
Beat the butter and cocoa until soft, then add ground almonds.
Melt the sugar in a small pan with 2-3 tablespoons water, add to the cocoa mixture.
Add the beaten egg and fold in the biscuits, cut into small pieces, but avoid crumbling the biscuits.
Put the mixture into a buttered ring mould or a small bread tin and leave to get quite cold and set.
Turn out on to a serving dish, sprinkle with icing sugar and serve with whipped cream
Polish Sausage in Tomato Sauce (Kielbasa w Sosie Pomidorowym)
The kielbasa or Polish sausage can be found in the Polish delicatessen shops. You can use any
variety of Polish sausage for this dish.
50 g butter 25 g onion, peeled and finely chopped
50 g flour 200 ml water or beef stock
1 1/2 tbs tomato puree a pinch of sugar, salt, pepper
200g Polish sausage (kielbasa)
Heat the butter and lightly brown the onions. Add the flour and brown again.
Gradually stir in water or beef stock and bring to a boil.
Add the tomato puree, salt, pepper, and sugar.
Skin the sausage, cut into big cubes, and add to sauce.
Simmer the sauce for a few more minutes until flavors blend.
Serve with potatoes. Serves 2.