Ajo Blanco was Re: SC - Churros was Re: digby's fruitcake
Susan Fox-Davis
selene at earthlink.net
Wed Jan 17 12:24:53 PST 2001
>I'd have to check which reference it came from, but I
>also have a great recipe for period gnocci. Instead
>of potatos, they are based on flour and cheese. In
>camp, we sit around the pot of boiling water with our
>spoons and drop the dough in to the pot. As they
>rise, we fish them out, sprikle a little hard cheese
>and have at! I'll check for the reference if anyone
>wants.
>
>M. Elenore Armstrong
There's a recipe for them in "The Medieval Kitchen" by Redon et al.
I was thrilled to see it, as i had a similar recipe that i'd save
from either "Woman's Day" or "Family Circle", cheapie women's
magazine, back in the early 1970's. I really don't care for potato
gnocchi, but ricotta gnocchi is wonderful and i lost the recipe at
least 2 decades ago and missed it. Then someone served the Medieval
Kitchen recipe at a feast, apologizing because he, an Italian, felt
they hadn't come out right. I scarfed up my share and longed for
more, because they were so like the old recipe i'd had.
Anahita al-shazhyya
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