SC - The siege cook challenge.
Terry Nutter
gfrose at cotton.vislab.olemiss.edu
Mon Aug 4 01:55:30 PDT 1997
Hi, Katerine here. Carla asks whether Platina gives directions for making
hollow pasta. From the Elizabeth Bauermann Andrews translation:
White flour, moistened with the white of an egg and
rosewater, should be well ground. Roll this into
slender bits like a straw, stretched to the length
of half a foot. With a very thin iron stylus, scrape
out the middle. Then, as you remove the iron, you
leave them hollow. Then, spread out just so and dried
in the sun, they will last for two or three years.
Indeed especially if they are made in the month of the
August moon. They should be cooked in rich juice and
poured into dishes and sprinkled with grated cheese,
fresh butter, and mild herbs. This dish needs to be
cooked for two hours.
Macaroni and cheese, fifteenth century Italian style!
Cheers,
- -- Katerine/Terry
(Who has finally unpacked some of her books)
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