Substitution VERY LONG WAS Re: SC - Alternate spicing
CBlackwill@aol.com
CBlackwill at aol.com
Fri Apr 21 21:42:23 PDT 2000
In a message dated 4/21/00 7:54:37 PM Pacific Daylight Time, LrdRas at aol.com
writes:
>
> Could you share the original recipe (preferably also the English
translation)
>
> for those on the list who may not have access to this important recourse?
I
> have it but many do not.
>
> Ras
Sure. Here it is, as it appears in the Redon text "The Medieval Kitchen":
WHITE RAVIOLI
Take some good provatura and pound it well, then, while continuing to pound,
add a little butter, some ginger, and some cinnamon. For one provatura add
three well-beaten egg whites and an appropriate amount of sugar. Mix all
these things together. Then make ravioli the length and thickness of a
finger. Then roll them in good flour. Note that these ravioli should be
made without a dough. Boil them gently so that they do not break. Remove
them when they have boiled, and place them in a bowl with sugar and cinnamon.
You can color them with saffron.
Redon's Redaction (ingredients only, since the procedure is fairly well
explained above)
1 1/4 # soft white cheese
1 1/2 Tblspoons butter, at room temperature
2 egg whites, lightly beaten (I beat them rather firm, personally, as it
forms a better dumpling)
4 Tblspns sugar
Flour for dredging
1/2 tsp ground ginger
1 tsp ground cinnamon
salt
a few threads saffron, crumbled (optional)
I have found that if you substitute the sweet spices for dill and parsley or
tarragon, and increase the salt a little, these make great savory dumplings.
Balthazar of Blackmoor
Such a strange fascination, as I wallow in waste
That such a trivial victory could put a smile on your face.
- Mark Burgess
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