600 grs. of walnut-trees (with the hull)
300 grs. of sugar
A walnut of butter
A flour po
To beat the yolks of the eggs with a whip after having separated them from the egg whites, to add the sugar a po to the time to succeed in incorporating more easily it.
To climb on to snow with a whip the egg whites, to unite them to the beaten yolks and to gently amalgamate. To add the shelled walnuts and you mince in precedence with the crescent to incorporate her to the mixture with a half little envelope of Bread of the Angels and to pour the all in a die for sweets to tall edges, after having anointed of butter and dusted the inside with the flour. To make to cook to warm oven (around 200°) for about 45 minutes.
To leave to cool him/it, then to get away from I stamp him/it and to prepare him/it on a dish.
Il Ristorante “Le Palme”, adagiato nel verde delle colline sorrentine, è una splendida “finestra” sul Golfo di Sorrento e di Napoli. Aperto a pranzo e cena, “Le Palme” è adatto per festeggiare anniversari e matrimoni o semplicemente per trascorrere una giornata, una serata in un'atmosfera luminosa, caliente e rilassante.