SC - Polenta

[Philip & Susan Troy]

> I do not have primary source, but the
> one I read said the receipt originally was in the notebooks of a
> late-16th-Century Italian nun, Maria Teresa Somethingorother (it's not
> here).  The name of the item is "Drowned Chiambelle" (sp may be off) and
> they really are like miniature bagels seasoned with anise.  Quite yummy,
> and
> not sweet.
> 
> ---= Morgan
> 
I think your recipe comes from Gillian Riley's Renaissance Recipes.  Only
the redactions are given, there is no translation of the primary source and
no information other than the bibliography as to where she got the
redactions.

The recipe comes from the notebooks of Sister Maria Vittoria della Verde
(Portia della Verde) of the convent of San Tommaso in Perugia.

Bear

Drowned Ciambelle

1 lb.  strong white flour
1 tsp. dried yeast
1 tsp. ground anise seeds
1 tsp. salt
1 Tbsp. white sugar
Water as required

Knead the flour and yeast with water, salt and ground anise to make a soft
dough.  Leave to rise until the dough has doubled in size.  Knock down, then
take egg-sized lumps and roll them into strips.  Join the ends to make a
circle with a hole in the middle.  Cook in batches in a large pan of boiling
water.  When they come to the top, they are done.  Take them out and leave
them to dry in the open air or in an uncovered baking dish in a cool oven.
Then bake them in a hot oven for ten minutes. 
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