Part 3/7:
Artusi’s introduction to the recipe is peppered with charm as he praises his cook Marietta Sabatini—whose name is immortalized in the recipe—for her skill and earnestness. As a housekeeper turned assistant, Marietta was likely pressed for time, which may have influenced Artusi to simplify this festive culinary creation.
An Easy-Peasy Recipe
With the ingredients gathered—from sifted cake flour to sultanas, butter, and zest—Miller sets out to recreate the dish. Early in the preparation, he humorously acknowledges the misstep of using rum instead of water to plump the sultanas, which he notes would work just fine in this concoction. He instructs on mixing techniques, ensuring not to over-saturate the batter, a crucial tip for achieving a well-balanced panettone.