SC - Recipes: Dumplings

[Robin Carroll-Mann]

Recipe for grater-made dumplings, as promised.


Source: Ruperto de Nola, _Libro de Guisados_, Spanish, 1529
Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)
XINXANELLA A LA VENECIANA - Venetian Xinxanella

Take fat cheese; and grate a good handful of it; and grated bread from a 
small loaf worth three blancas, and three maravedis worth of fine spice 
and one maravedi of saffron and eight eggs; and let all be well mixed, 
and kneaded all together; and when all is well mashed, take the cheese 
grater turned back to front; and put this paste on it and when the broth 
is boiling vigorously and is fatty you must make this paste pass through 
the holes of the grater above the pot in such a manner that what passes 
through goes into the pot and when everything has been passed through 
let it cook like fideos or like morteruelo [hog's liver paté]; and when it is 
cooked prepare dishes, but let it be thin, mixed with a little of the broth, 
so that it is not as thick as fideos, however let the broth be fatty; and if 
it is fatty beef broth, it will be a very good dish, amongst the best in the 
world and with the quantities mentioned above you can make about 
eight dishes.

Notes: I have not been able to find a definition of "xinxanella".  Blancas 
and maravedis are period Spanish coins.  Checking my files, I find that I 
previous posted a recipe from Granado for fideos made with a grater, so 
below is a repost.

Para hazer macarrones, vulgarmente llamados fideos -- To make 
macaroni, vulgarly called "fideos"
Source: Diego Granado, _Libro del Arte de Cozina_, Spainish, 1599
Translation: Brighid ni Chiarain (Robin Carroll-Mann)

Take two pounds of flour, and one pound of grated white bread passed
through the colander, and knead it with fat broth that is boiling, or with
water, adding four beaten egg yolks to mix with the dough, and when the
dough is made, in such a manner that it is not very hard, nor too soft,
but that it has its perfection, and sprinkle both [sides of] the cheese
grater with the best of the flour, and put the paste upon the grater, and
make the fideos, and not having a grater make them upon a board, 
drawing the fideos [the length of] three fingers thinly, and put the least 
flour that you can, so that they remain more tender, and have a care 
that you do not feed it again, in such a manner that it becomes too soft 
or liquid, and when they are made let them rest a little while, and then 
make them cook in fat broth that boils, or in water in a wide vessel, and 
when they are cooked, fit them on plates with grated cheese, and with 
fresh buffalo cheese (which in Italy is called probatura) which is not very 
salty, also grated, and with sugar, and cinnamon, and morsels of fresh 
cow's butter upon the plates, in turn, the one and the other, and let it 
baste on the plate over the hot ashes.



Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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