SC - Anglo-Saxon Food-good book?
Stefan li Rous
stefan at texas.net
Sat Mar 11 00:06:39 PST 2000
Brangwayna gave us her redaction for the 13th century Anglo-Norman
ravioli:
> Modern version by Duncan McBain, Angus Campbell, Brangwayna Morgan
>
> For 25 ravioli:
> 4 cups flour
> 1/2 cup sugar
> 1 1/2 cup water
>
> Mix together for pasta dough.
>
> Filling:
> 1/2 lb ricotta
> 1/4 lb butter
> 1 shallot, finely chopped
> 1/8 tsp ground sage
> ÄúflowersÄù of 5 sprigs of parsley, finely chopped
>
> Mix filling ingredients together, drop into cut wrappers and seal, then drop
> individually into boiling water for about 5 minutes. When the dough is sealed, drain, lay on bed of grated mozzarella, top with more mozzarella, and reheat in oven to melt cheese.
>
> It was quite wonderful. with a subtle, rich flavor.
Sounds interesting. Thank you for your redaction. The original recipe was
in my pasta-msg file, but I don't think I had a modern redaction.
But what is this last ingredient? Parsley flowers? Where would you get
this? Or is this some other kind of flowers combined with chopped parsley?
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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