[Sca-cooks] black rice

[Daniel Myers]

There's a very risotto-like dish in Scully's "Neapolitan Cuisine" -
cooked rice, eggs, cheese, pepper, and the like.  So I'd say they're
period for 14th century Italy.  I'll post the source test when I get
home this evening.


On Monday, September 23, 2002, at 09:03 AM, Sue Clemenger wrote:

> Dunno, but I've *eaten* squid risotto.  It's tasty.
> On the other hand, do we know that *risottos* are period? There are
> some
> risotto-cousins in the Andalusian cookbook, but they're more sweet than
> savory.
> --Maire, curious
>
> Mark Calderwood wrote:
>>
>> Hi everyone,
>>
>> does anyone know if a black risotto is period? I have seen a couple of
>> references which imply it is, but nothing definite. Given that there
>> are
>> period dishes which are dyed black with cuttlefish ink, do you think
>> it's a
>> reasonable conclusion?

--
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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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