Nut and Lemon Custard Torte - Torta di Nonna
Chef Paul Mattison hails from upper New York
State. After listening to all his 'nonna' (who came
from Puglia in southern Italy) told him about Italian
cuisine he went to the prestigious Culinary Institute
of America to train as a chef.
success as chef in a noted Aspen restaurant Paul moved
to Sarasota on the Gulf Coast of Florida. Here in ten
short years he took 'The Summerhouse Restaurant' from
near dereliction to being, not only one of Sarasota
and Florida's top spots but to also being named by the
Wine Spectator as being in the worlds top two
recently he has opened his latest downtown Sarasota
meeting place Mattison's City Grille and more recently
Mattison's Steak House & Wine Bar on Longboat Key.
With experience gained from his TV cookery classes and
lessons at his home and around Florida his relaxed style
and charm is becoming legend. Since 1998 Paul has been
a regular traveller to Italy bringing a party of enthusiasts
on a cooking vacation to experience the real Italy.
more information visit www.mattisons.com
12 oz. flour
1 tsp. baking powder
1 tsp. grated orange zest
1 cup milk
pastry cream (see below)
1/4 cup pine nuts
1 qt. Milk
8 oz. sugar
3 oz. butter
1 vanilla bean
1 lemon peel
3 oz cornstarch
make Pastry cream:
milk with ½ the sugar, butter, vanilla and
the eggs with half the sugar and the cornstarch.
the milk into the egg mixture.
to a boil to thicken. Strain and cool.
yolks with flour, sugar, butter, orange and milk.
Add baking powder.
whites to stiff peask and fold into yolk mixture.
in a 10" cake pan half of batter then pastry
cream and then top with the other half of the batter.
at 350°F for 40 minutes.
Chef Paul Mattison
Chef Paul Mattison Recipe