[Sca-cooks] gnoochi italian feast

[Sue Clemenger]

Would they mean by this a (soft) fresh cheese, or something firmer, more
like the queso blanco I make with vinegar?
--maire

david friedman wrote:
> 
> Checking the floreligium (came across it doing a Google search for
> "gnocchi history"), I find some posts by Anahita, referring to "The
> Medieval Kitchen" by Redon et al. :
> 
> 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)
> 
> She goes on to give their worked out recipe and her comments. But
> this is the important part--the original recipe (at least in
> translation).
> 
> Sounds good. I don't think there's any queso fresco in the refrigerator ...  .
> --
> David/Cariadoc
> http://www.daviddfriedman.com/
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