SC - Re: aussie BBQ OT

[Craig Jones.]

Looks like I've been beaten to the book, as it were. 
I preferred to use ricotta as well. I always thought
it added a better flavor then cream cheese myself.

M.E.
> 
> OK, here's the recipe...
> 
> The Medieval Kitchen: Recipes from France and Italy
> Odile Redon, Francoise Sabban & Silvano Serventi
> translated by Edward Schneider
> 
> Chapter: Soups and Pasta: Potages
> Recipe 9. Cheese Gnocchi
> p. 63-64
> 
> If you want some gnocchi, take some fresh cheese and
> mash it, then 
> take some flour and mix with egg yolks as in the
> making migliacci. 
> Put a pot full of water on the fire and, when it
> begins to boil, put 
> the mixture on a dish and drop it into the pot with
> a ladle. And when 
> they are cooked, place them on dishes and sprinkle
> with plenty of 
> grated cheese. (from Grammento di un libro di cucina
> del sec. XIV)
> 
> Modern Recipe
> 12 servings
> 1-1/4 lb. cream cheese (600 g.)
> 1-1/2 cups flour (200 g.)
> 6 egg yolks
> 6 to 8 tablespoons freshly grated parmesan cheese
> salt
> 
> Mash the cream cheese into a creamy paste; if it is
> too stiff, force 
> it through a sieve. With your hand, mix in the
> flour. Add salt to 
> taste and blend in the egg yolks, one by one.
> Continue kneading to 
> form a smooth mixture, neither too firm nor too
> soft.
> 
> Bring a large pot of salted water to the boil and
> lower the heat to a 
> simmer. Put the cheese mixture on a plate and drop
> half-teaspoonfuls 
> of the mixture into the simmering water. It is
> quicker for two people 
> to do this simultaneously.
> 
> Cook for a few minutes, until the gnocchi rise to
> the surface of the 
> water. Drain and turn into a heated serving dish.
> Sprinkle generously 
> with grated parmesan and serve immediately.
> 
> ---------------
> My Comments
> i seriously doubt the original used "cream cheese".
> The women's 
> magazine version used cottage cheese and i have used
> ricotta. I 
> suspect Farmer Cheese or Pot Cheese might also work,
> but they're a 
> bit dry and might need moistening with some cream. I
> had some Queso 
> de Burgos in Spain, a kind of spongey fresh white
> cheese rather like 
> uncut curds, and it sure seemed like it would be
> suitable. The French 
> "Fromage Frais" is rather like sour cream and, i
> think, unsuitable. 
> So you have to weight the virtues of various "fresh
> cheeses". Maybe a 
> Mexican Queso Fresco would also work...
> 
> Anahita al-shazhiyya
>
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