SC - The Dark Side of Unpasteurized Cheeses?

[DeSevyngy@aol.com]

Again, to me a flour and egg leaf still sounds like a crepe, but if you add 
more flour it seems you would end up with egg-noodle dough.  I shall try 
both kinds.  I have purchased a few different types of cheese already, hard 
and soft.  I hope any of the attempts are edeble.  I'll let you know.
Olwen


>From: "Hupman, Laurie" <LHupman at kenyon.com>
>Reply-To: sca-cooks at ansteorra.org
>To: "'sca-cooks at ansteorra.org'" <sca-cooks at ansteorra.org>
>Subject: SC - RE: Ruzzige Cake
>Date: Fri, 6 Oct 2000 13:33:15 -0400
>
>This is from my notes.  After several unsatisfactory tries with the crust, 
>I
>ended up using a basic pizza dough.  It got me through the feast, but went
>onto the "needs further experimentation" list.  My source was Alia Atlas'
>online translation.
>
>52. Ein gut fülle (A good filling)
>
>Der ein gut köcherye machen wil. der hacke petersylien und salbey. glich
>vil. und brate sie in butern und tüftele eyer weich. und menge daz zu
>sammene. und ribe kese und brot dor in. und mache ein blat von eyern. und
>giuz butern dor under. und schüte diz dor uf. gib im flur oben uf. und laz
>backen. diz sint ruzzige küechin.
>
>He who wants to make a good dish chops parsley and sage, exactly as much.
>And fry them in butter and beats eggs soft.  And mix that together. And
>grate cheese and bread therein. And make a leaf from eggs. And pour butter
>thereunder. And pour this thereon. Give it flowers on top. And let bake.
>This is ruzzige cake.
>
>Ruzzige Cake
>
>Crust:
>2 cups flour
>2/3 cup warm water
>1/2 tsp yeast
>1 tbsp olive oil
>1/2 tsp salt
>1 tbsp butter
>
>Dissolve yeast in warm water and add to flour, olive oil and salt. Mix into
>a soft dough and knead for 10 minutes. Cover with a damp towel and allow to
>rise for two hours. Punch back down and knead until smooth and elastic.
>
>Use butter to grease a 9x9 cake pan. Press dough flat and stretch it into
>the pan, pinching up around the edges.
>
>Filling:
>1/2 cup chopped parsley
>1/2 cup chopped sage
>2 tbsp butter
>4 eggs
>1/4 cup breadcrumbs
>1 cup grated Parmesan cheese
>
>Lightly saute the parsley and sage in butter. In a separate bowl, whisk
>together the eggs, breadcrumbs and cheese, then mix in the parsley and 
>sage.
>Pour over the prepared crust and bake at 400 for 20-25 minutes. The filling
>should set like a quiche, and the crust should be slightly browned.
>
>
>If you can help me out with a flour/egg crust, I'd be really happy.
>
>Thanks,
>Rose
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