[Sca-cooks] Re: period pizza

[Huette von Ahrens]

--- Louise Smithson <helewyse at yahoo.com> wrote:
> 
> Huette wrote: Have you ever made this with
> pasta rather than
> filo?
> 
> Huette, I worked up this recipe for a feast. 
> Consequently I had no intention of making my
> own dough (there is a limit to how much insane
> work I will put myself through). 
> 
> The recipe for the pastry for the dough has as
> incredients (if I remember correctly) - flour,
> water, sugar, rosewater, butter and egg yolks. 
> I can look it up tonight if you are interested.
>  
> 
> Helewyse

What???? You don't intend to grow your own wheat,
grind your own flour, milk the cow, churn the
butter, grow your own chickens and collect their
eggs, grow your own roses and distill your own
rosewater for 300 hungry feasters?????

Well, neither would I.  I probably would use
filo for a feast too.  I was just wondering if
you _had_ experimented with using pasta.  Yes,
I am interested in the recipe, if you would be
so kind to supply it.  It would be an interesting
experiment to make a batch with the original
recipe, another with filo and a third with fresh
pasta and see how each tastes.  Selene, wouldn't
this be fun to do together some evening?

Huette  

=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.


	
		
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