[Sca-cooks] Neapolitan Risotto? (was re: Black Rice)

[Daniel Myers]

Yup.  That's the recipe I was thinking of.  When I've made it, it turns
out to be a thick but creamy sort of rice.  I used a good quality
parmesan, and that with the egg gave the whole thing a very substantial
consistency - a "stick to the spoon" sort of dish.


On Monday, September 23, 2002, at 04:34 PM, Nick Sasso wrote:

> I find in my disturbingly handy copy of Cuoco Napoletano, the following
> recipe:
>
> 8.  Rice in the Italian Style
> 	Put fat and lean broth into a pot and boil it; then get cleaned
> rise that has been washed several times in warm water, put it in and
> boil it, giving it a couple of turns with a spoon so that it does not
> stick to the pot; then, when it is cooked, get eggs and grated cheese,
> and beat everything together, along with a little pepper, set it out in
> bowls.
>
> If this is the recipe to which he referred, I find it less
> risotto-like, and more frumenty-like in design and insinuated
> technique.
>  I suspect your would get a creamy, rich-feeling and tasting soft dish
> of rice, but not so much a risotto.  I do also notice the warm washing
> of rice and wonder if it is to wash away some of the starch to begin
> with, which would further remove from our target dish.
>
> This could be anywhere from a savory rice pudding looking dish to a
> thickened porridge to a rice soup using the egg and cheese as
> thickening
> agents for the brodo (broth).  It does appear with several porridge
> type
> recipes, so that would be my inclination.  'Italian Rice' is listed
> after what appear to be several variants of "white dish" (cousins to
> our
> old friend blancmange?) and before spelt porridge.
>
> pacem et bonum,
> niccolo difrancesco
> (I might need to serve this with a roasted pork loin this week)


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