SC - [fwd] [EK] Dessert Lasagna [14th century]

[James and/or Nancy Gilly]

>From: Argente <Argente at aol.com>
>To: sca-east at world.std.com
>Subject: [EK] Dessert Lasagna [14th century]
>Date: Thu, 22 Jan 98 14:17:25 +0000
>
>
>-Poster: Argente <Argente at aol.com>
>
>this is the first time I have seen yr request. Found one recipe in my
>collection of many, many books. Source Horizon History of Cooking, mid 1960's,
>p 716
>
>1 lb lasagne noodles, broken into bite sized pieces
>2 cups ricotta or cottage cheese, well drained
>1 cup heavy cream
>3 egg yolks
>2 tbl sugar
>1/4 cup currants [optional]
>pinch salt
>crumb topping
>
>cook borken lasagne noodles inlightly salted water until tender. drain well.
>mix cheese with cream, egg yolks, sugar currants, and salt. butter an 8 cup
>couffle dish. turn noodles inot dish and mix thoroughly with cheese. sprinkle
>crumb toppin over noodles. bake 425F for 40 min or until cheese is set and top
>is golden. serves 8
>
>This recipe from Francesco di Marco Datini, a fourteenth centru fabric
>merchant and Renaissance Prato's leading citizen.
>
>topping
>
>1/4 c butter
>1/4 c sugar
>1 tsp powdered cinnamon
>1/2 c coarsely chopped walnuts or pecans [optional]
>1/2 to 3/4 cup flour
>
>cream butter with sugar and cinnamon. add nuts. add flour gradually, stirring
>until mixture is crumbly. use as topping. make about 1.5 cups.
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- -----------------------------
James and/or Nancy Gilly
katiemorag at worldnet.att.net

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