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Monday, December 12, 2005

Ask a Pastry Chef: Italian Pastry Lobster Tail

A question from Ann:
I came across an Italian pastry whose name meant "lobster tail". It looked more like a clam shell with its grooves winding around and around from a apex, spreading outward. The texture was crisp, fried not baked. The filling was ricotta flavored with orangepeel and citron chunks. Slightly sweetened. Do you know anything about it?

continue reading at Ask A Pastry Chef

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