SC - Re: Cressee, a question

[allilyn at juno.com]

Scappi shows drawings of cooking implements, including a large, flat,
pierced, long-handled sort of ladle.  It seems a bit smaller than the
description of the cressee, but if cooked 1 at a time, in gently
simmering water rather than a roiling boil as for most pasta, you might
be able to get it into and out of the pot.  Has anyone made this , and
what happened when you did?

Did you crimp the edges of the outside strips together?

Regards,
Allison,     allilyn at juno.com


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