This delicious traditional treat has its roots in the sunny italian-speaking canton of Ticino in the south of Switzerland, from where it was passed down through my grandmother Irène’s cuisine. The preparation may take a bit of time, but it’s pretty much foolproof. The only skills required are mashing and waiting.
Source family recipe Difficulty trivial Time a few hours, but only about 20 min of that is actual work; the rest is waiting Serves 4–8 people depending on appetite, keeps a few days in the fridge.
a nerd walks into a kitchen 