of my childhood and left the sweet memory of my mother, on Sunday morning and early, was lavish in the kitchen for Sunday lunch. All week meals were consumed quickly between work, school and commitments of all, but Sunday was not Sunday without anything special.
So here it is in my memory that prepares juicy lasagne or ravioli with ricotta and spinach or, sometimes, what you parenchyma filled with short sleeves. It was a pasta type chifferi that was filled with the filling of anolini. A good filling of braised beef, parmesan cheese and eggs. 
Not that my mom was an excellent cook, in fact, say that lacked the imagination that makes the cuisine varied and interesting, but since they are the flavors of my childhood ... pathetic? No I do not think, good or bad the food of our mothers, grandmothers or aunts are wonderful memories of taste and smell, even before visual. All this background, to tell of my recent discovery, or rather rediscovery! The day before yesterday at the home of my father (the mother is not now for some year, unfortunately) by opening a mobile lounge, I found a cake mold that was exactly, what my mother used every Sunday, every Sunday of my childhood. 'S one of those aluminum molds with a lid that serves to make a small oven. It is laid directly over the flame of the stove and inside the dough, cover E. .. leaving a beautiful ring that releases a high and delightful fragrance throughout the house. Here's my olfactory memory!
When I opened my eyes, I came a smell of delicious cake that came from the kitchen and was the clear signal that it was Sunday and that I had my mom all day for me. Finding this mold was a thrill really strong, and the idea of \u200b\u200bperpetuating the tradition, really compelling. Until this morning, did not even know his name die "Versilia", but looking for a recipe online that could give me some tips on how to use it, I came across recipes that call it so. They are generally keen observer, but I definitely had escaped the inscription on the cover of aluminum: Oreste Pardini spa - Oven VERSILIA patented.
The first attempt to say that we can define a test, mostly because the intensity of heat and cooking times are definitely to be calibrated, but the result was not disappointing at all. My ring is the classic marbled, but I remember that my mother made it a banana with yogurt and pieces of pear, or a mashed banana in the dough. Well, now I just have to find my ideal and bake a cake every Sunday morning for eternity. Thanks mom!
200 g sugar 3 eggs
100 g butter, melted - 400 g of flour 1 glass of warm milk
- grated rind of one lemon
- little vanilla essence a pinch of salt 15 g
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- cream of tartar 1 tablespoon cocoa
- Whisk in a bowl the eggs with sugar, salt, vanilla essence and lemon rind. United half the flour sifted with baking powder, and begin to incorporate it with the whip, if too thickens, add a little milk. Proceed with a few spoonfuls of milk Faria AC, finally dissolved add the butter and cool. Stir the mixture well, to be fluid and go down to tape. Divide into two bowls and add a tablespoon of cocoa. Mix well and, having greased and floured the oven "Versilia", pour the mixture alternating with cocoa to those without.
- lid and put the stamp on the fire with the lowest spargifiamma. Leave it for a maximum of 5 min. then lower to low and simmer for about 30/40 min. without finding out. At this point, nothing should happen if you lift the lid to check the cooking, always leave a further 15 minutes on low fire.
- As with all cakes, the rule applies to the toothpick. I must say that along the way I shot a few times and adjusted the cooking was slightly longer because they feared that burn at some point or interposed between the fire and mold a cast iron plate.
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