SC -gluten extraction
Robyn.Hodgkin@mailhost.dpie.gov.au
Robyn.Hodgkin at mailhost.dpie.gov.au
Wed Feb 18 16:41:23 PST 1998
Attached is a copy of the recipe I used to make the Roman Cheesecake. It is very good. And not very sweet. I am sure the honey can be adjusted for those that have a sweet tooth. It is also good with Pine nuts!
meadhbh
meadhbh
Aine, Hope these recipes help. Let me know if you need more.
meadhbh
* Exported from MasterCook *
Savillum (Cato 64)
Recipe By : Ilaria Giacosa (Taste of Ancient Rome)
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Dishes Dessert
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
1 2/3 pounds ricotta cheese -- or other soft cheese
1 cup flour
6 tablespoons honey
1 whole egg
2 tablespoons poppy seeds
Blend the cheese with the flour, 4 tablespoons of honey and the egg. Grease a baking pan with oil, pour in the mixture, and bake in a hot oven (400 degrees F) for 20-30 minutes. Cover with aluminum foil for the first 10-15 minutes so that the surface doesn't burn.
Remove from the oven. Drizzle the remaining honey over the surface and sprinkle with poppy seeds. Replace in the oven for 5 minutes. Remove and serve.
- - - - - - - - - - - - - - - - - -
NOTES : It is also good with pine nuts.
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