SC - Serving question

[Stefan li Rous]

Allright.  Game On!!  Here is Balthazar's First On-Line Redaction:
Please bear in mind that I still have a little trouble preparing food for 
small amounts of people, so my redaction may be quite large.  Also, any 
comments from "those in the know" would be greatly appreciated.

The Original:
"To make lasagne take fermented dough and make into as thin a shape as
possible.  Then divide it into squares of three fingerbreadths per side.
Then take salted boiling water and cook those lasagne in it.  And when they
are fully cooked, add grated cheese.

And if you like, you can also add good powdered spices and powder them on
them, when they are on the trencher.  Then put a layer of lasagne and powder
{spices} again; and on top another layer and powder, and continue until the
trencher or bowl is full.  Then eat them by taking them up with a pointed
wooden stick."

Balthazar's Version

3 lbs Semolina Flour
2 lbs AP Flour
6 cups warm water (110 deg F)
3 oz compressed yeast
1 oz salt
1 lb parmesan cheese, grated
3 Tb caraway seed, ground
1 Tbsp Ginger, ground
2 Tb anise, ground
3 Tb mace, ground

Method:
1) Place water and yeast in mixer bowl and sprinkle in 1/2 the AP flour and 
the salt.  Let sit until bubbly (about 15 minutes at warm room temp).
2) Add remaining flours and mix with dough hook at low speed for 10 minutes, 
or until dough is smooth and elastic.  Remove from mixer and knead an 
additional 10 minutes by hand.  Form into a smooth ball, wrap in a damp cloth 
and place in a warm spot until doubled in bulk.
3) Meanwhile, combine spices and set aside.  Bring 3 gallons water to a boil 
and add a little salt. 
4) When dough is ready, punch it down and divide the dough in half.  Work one 
half of the dough at a time, keeping the other covered until ready to use.  
Roll out each half of dough using a rolling pin or broom handle to 1/16 of an 
inch, or as thin as possible (you may have to further divide the dough to get 
it as thin as necessary).  Using a sharp knife or pastry wheel, cut the dough 
into 2x2 inch squares, wrap in film or waxed paper, and refrigerate (or 
freeze) until ready to cook.  Repeat with second half of dough.
5) When ready to prepare the dish, drop the dough by small batches into the 
boiling water and cook briefly, or until the dough rises to the surface.  
Remove and keep warm until all dough has been cooked.
6)  Butter or oil a serving dish, and place a layer of cooked dough on the 
bottom.  Sprinkle with grated cheese, and then with a little of the spice 
mix.  You may wish omit mixing the spices in the initial recipe, and instead 
sprinkle each layer with a seperate spice.  Continue the layering until the 
dough is used up (this may have to be done in seperate serving dishes).  
Sprinkle the top layer with a mixture of the cheese and spices, and serve hot.

Note:  As an alternative (though not documented) you may wish to include the 
spices in the actual dough.  This dish would probably be very good for 
serving at a feast where advanced preparation is required, as the dough could 
be cooked ahead of time, frozen in a single layer, and then simply reheated 
in boiling water at service time.

Again, please do not be hesitant to comment on this redaction.  For instance, 
suggestions for another Italian period cheese would be appreciated.

Balthazar of Blackmoor
(who, by the way, considers a modern fork to be nothing more than a good, 
pointed stick)

Complacency Breeds Contempt