[Sca-cooks] Sabina Welserin #30

[Marilyn Traber]

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30 To make Genovese tart

Take eighteen ounces of chard or spinach, three ounces of grated cheese, two
and one half ounces of olive oil and the fresh cheese from six ounces of
curdled milk. And blanch the herbs and chop them small and stir it all
together and make a good covered tart with it
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OK, would this be quark, or a rennet based drier curd? And for the grated
cheese would a nice tilsit work?

margali

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