[Sca-cooks] Re: period pizza (long 7 recipes)

[Huette von Ahrens]

Thank you, Helewyse, you are a jewel in the crown
of the SCA.

Huette

--- Louise Smithson <helewyse at yahoo.com> wrote:
> OK, sorry this took so long.  But digging up
> and
> translating recipes just isn't that speedy.  I
> finally
> managed to find 6 pizza recipes plus the one
> for the
> dough, here they are.  A copy of this will also
> be
> loaded to my webpage and I'm forwarding a copy
> to
> Stefan for the Florilegium, so it will be
> available
> later.  
> Helewyse
> 
> The six pizza recipes from Scappi almost all
> describe
> flat, round pastry type objects, which are
> flaky or
> layered in some way, only two of which involve
> yeast
> in the recipe.  In these yeasted breads you can
> see
> the ancestor of the flat bread, although savory
> toppings are nowhere to be found, sugar being
> the
> preferred toping used.  The most interesting
> recipe is
> the final one which hails from Naples, the
> birthplace
> of the modern pizza, this sweet pie is the
> furthest
> from the modern pizza of any of the recipes
> given
> here. 
> A note on quantities, the Italian libre or
> pound was a
> weight which varied from location to location
> within
> Italy.  The Italian libra weighed about 12
> modern
> ounces, there were 12 oncie per libre, giving
> the
> modern ounce as approximately equivalent.  
> 
> Per far fiadoncelli pieni di varie materie. 
> Cap
> CXXVII.
> Impastinsi libre due di fior di farina, & tre
> oncie di
> butiro fresco, quattro oncie d'acqua rosa, &
> sei rossi
> d'ova, il restante latte di capra tiepide, o di
> vacca,
> & sale a bastanza, facciasene sfoglio sottile,
> &
> habbiasi libra una d'animelle di vitella
> perlessate, &
> battute minute con li coltelli, mescolate con
> tre
> oncie di medolla di boue, & due oncie d'uva
> passa, che
> habbia tratto un bollo nel vino, quattro rossi
> d'ova
> dure tagliate in bocconcini, & due rossi d'ova
> crudi,
> quattro oncie di zuccaro, un'oncia di cannella,
> due
> oncie di cascio grasso grattato, poi taglisi il
> sfoglio in piu parte larghe un sommesso, &
> lunghe un
> palmo e mezzo, & sopra ogni parte pongasi la
> compositione da un canto, & rivolgasi in su tre
> volte
> ungendo tra ogni rivoltura; dopo che sarà onta,
> bagnisi con chiare d'ova sbattute, acciò si
> venga ad
> attaccare insieme, & con lo sperone se gli dian
> tre
> tagli da canti voti, & facciasi cuocere nel
> forno, nel
> modo che si cuoconi i pasticci sfogliati, overo
> friggasi in strutto, e cotto che saranno, si
> servino
> caldi con zuccaro sopra.  Volendo empire di
> varie
> compositioni li fiadoncelli, piglisi di tutte
> le
> compositioni delle crostate, torte, &
> tortiglioni
> antescritte, eccettuando gl'herbami, & tartare.
> 
> 
> To make small flat cakes stuffed with various
> things. 
> Chapter 127
> Paste together two pounds of flour with three
> ounces
> of fresh butter, four ounces of rose water, and
> six
> egg yolks, the rest (of the liquid necessary
> being
> provided by) warm goat or cow milk, add as much
> salt
> as necessary, and make at thin (subtle) sheet
> (of
> pastry).  Take a pound of peeled veal
> sweet-bread
> (thymus) and chop it finely with a knife.  Mix
> it with
> three ounces of beef marrow, and two ounces of
> currants which have been treated by boiling in
> wine,
> four hard boiled egg yolks cut into small
> bites, and
> two raw egg yolks, four ounces of sugar and
> ounce of
> cinnamon and two ounces of fat cheese (parmesan
> or
> equivalent) grated.  Then cut the sheet of
> pasta in
> two pieces, as wide as a the length from the
> tip of
> the outstretched thumb to the other side of the
> fist)
> and as long as a the length of a hand and a
> half. 
> (See note).  And above every piece put the
> stuffing on
> one corner, and turn it over three times
> greasing
> between every turn.  After you have greased it,
> bath
> it with a beaten egg white, in order that it
> becomes
> joined together, and with a fluted pastry
> cutter one
> gives it three cuts on the empty corners.  Make
> them
> cook in the oven, in the way that one cooks
> other
> layered pastries, or fry in melted lard, and
> when they
> are cooked one serves them hot with sugar on
> top.  You
> may fill the flat cakes with many different
> stuffings,
> take any of the stuffings for crostate, tarts
> and
> little tortiglioni from the preceding recipes,
> except
> those with herbs and soaked bread, almonds and
> sugar.
> 
> Note: with a tape measure and given my hands
> that
> comes to a piece of pastry about 6" by 11".  
> This first recipe is provided as it gives the
> pastry
> recipe for several of the consequent pizza
> recipes. 
> To my mind this pastry is assembled a little
> bit like
> a spinach filo parcel, with the filling being
> put in
> one corner and the dough folded over until a
> triangular pasty is achieved. 
> 
> Per fare pizza sfogliata dal vulgo detta
> sfogliata
> ascuitta. 
> Cap CXXVIII, quinto libro,folio 367. 
> Piglisi un sfoglio di pasta tirato sottile,
> fatto come
> gl'antescritti, & habbisi una tortiera onta di
> butiro
> liquefatto, & sopra essa tortiera pongasi un
> sfoglio
> d'essa pasta, alquanto grossetto, & sopra esso
> sfoglio
> mettansi dieci altri sfogli sottile, onti tra
> l'uno, &
> l'altro di butiro, & spolverizzati di zuccaro,
> & fiore
> di sambuco secchi, o verdi, & faccisi cuocere
> al
> forno, o sotto il testo; & cotto che sarà,
> servasi
> calda con zuccaro, & acqua rosa sopra.  A
> un'altro
> modo si potrebbe fare, tirato il sfoglio come
> s'è
> detto, ongasi di butiro liquefatto, & lascisi
> alquanto
> raffreddare, & spargasi un'altra volta d'esso
> butiro,
> & spolverizzisi di zuccaro, & faccisi un
> tortiglione
> di sei rivolture, & come è fatto ongasi per il
> lungo,
> & rivolgasi à foggi di laberinto, & mettasi
> nelle
> totiera, dove sia un'altro sfoglio di pasta
> onta di
> butiro, & con la mano onta di butiro caldo
> (acciò la
> pasta no s'attacchi) venga a spianarsi, di modo
> che
> non rimanga piu alta d'un dito, & col nodo del
> pugno
> vadasi caldando in modo che gli resti il segno,
> spargasegli butiro liquefatto sopra, & facciasi
> cuocere al forno con lento fuoco, & servasi
> caldo con
> zuccaro, & acqua rosa sopra, se non si volesse
> spolverizzare di zuccaro, & acqua rosa sopra;
> mettasi
> il zuccaro nella pasta, & per bellezza si puo
> fare
> essa pizza col tortiglione sfogliato incirca.
> 
> To make pizza of many layers, commonly cold dry
> layered pastry.  Chapter 129 
> Take a sheet of pasta that has been pulled
> thin, made
> as is described in the previous recipe, have a
> tart
> pan greased with melted butter, and into this
> pan add
> a sheet of this pasta that is large enough. 
> Above
> this sheet put another 10 thin sheets, greasing
> between each one with butter and powdering with
> sugar
> and elder flowers, either fresh or dried.  And
> put it
> to cook in the oven or underneath a "testo",
> and when
> it is cooked serve hot with sugar and rose
> water on
> top.  There is another way that one can make
> this,
> pull a sheet as is described and grease with
> melted
> butter, and let it chill a little, and sprinkle
> again
> with this butter, and powder with sugar and
> make a
> ring shaped pastry of six turns (roll pastry on
> itself).  And when it is made grease it along
> the
> length, and turn in the shape of a labyrinth or
> knot,
> and put in the tart pan, where there is already
> another sheet of the pastry greased with
> butter, and
> with hands greased with melted butter (in order
> that
> the pasta does not stick to them) begin to
> spread it,
> so that it is not any higher than a fingers
> width, and
> with the flat of your fist push it down so that
> it
> remains within, sprinkle with melted butter and
> put to
> cook in the oven with slow fire.  And serve hot
> with
> sugar and rose water above, and if one does not
> want
> to powder it with sugar and rosewater above,
> one can
> put sugar in the pastry, and for beauty one can
> make
> this pizza with little layered tarts that are
> in
> circles.
> 
> This pastry to me most resembles modern
> baklava, thin
> sheets of pastry layered with butter. 
> Per fare pizza sfogliata di sfogliatura aperta
> Cap
> CXXIX
> Tirato che sarà lo sfoglio della pasta fatta
> nel modo
> soprascritto senza zuccaro, facciasi un ruotolo
> di
> grossezza d'un pistone di legno grosso, &
> lascisi
> raffreddare, poi habbisi apparecchiata la
> tortiera con
> un sfoglio onto di butiro sotto, & il
> tortiglione
> sfogliato incirca, compartiscasi il ruotolo in
> piu
> pezzi tagliati per il traverso con il coltello
> caldo,
> liquali pezzi sieno d'altezza di due in tre
> dita, &
> mettasi nella tortiera uno d'essi pezzi, la
> qual
> tortiera sia proportinata al pezzo della pasta,
> cioè
> ne troppo grande, ne troppo piccola, & messo
> che sarà
> nella tortiera, spargasi sopra butiro
> liquefatto non
> troppo caldo, & con la palma della mano,
> bagnata di
> butior caldo, s'anderà stendendo nella tortiera
> esso
> pezzo, di modo che rimanga alta un dito, &
> facciasi
> cuocere al forno, o sotto il testo con piu
> fuoco
> sopra, che sotto, & servasi calda.  A un'altro
> modo si
> puo fare, tagliata che sarà la pizza con
> destrezza,
> slargharla alquanto con la mano, dipoi à circa
> a circa
> di fuori bagnarla d'ova battute, acchioche nel
> cuocere
> no si stacchi l'orlo, e facciasi friggere essa
> pizza
> nello strutto, o butiro squalgliato non troppo
> caldo,
> & fritta che sarà, servasi calda con zuccaro
> fino
> sopra.  Di questo ruotolo sfogliato se ne puon
> fare
> diversi lavorie fritti, & cotti al forno,
> secondo il
> giuditio di chi li sarà.
> 
> To make a layered pizza of open layers. Chapter
> 129
> Take a sheet of the same pastry made in the way
> written above without sugar, make a roll of it
> (buttering between layers) the size of a large
> wooden
> piston (rolling pin?), and let it chill.  Then
> having
> already prepared a tart pan with a thin sheet
> of
> buttered pastry in the bottom and a circle of
> layered
> pastry spirals around the rim (as best as I
> understand), slice up the roll by cutting into
> many
> pieces across the width with a warm knife. 
> These
> pieces to be about the height of two or three
> fingers
> and put in the tart pan one of these pieces,
> the said
> tart pan should be proportionate to the size of
> the
> piece of pasta, that is neither too large nor
> too
> small.  And when you have put it in the tart
> pan,
> sprinkle the top with melted butter that isn't
> too
> hot, and the flat of your hand spread the warm
> butter
> around.  One will stretch in the tart pan this
> piece
> in the way that it becomes the height of a
> finger. 
> And put it to cook in the oven or beneath a
> testo with
> more fire above, than below, and serve hot. 
> You can
> make this in another way, cut that pizza with
> dexterity then spread it out enough with the
> hand,
> then about from above bathe it with beaten egg,
> such
> that in the cooking the edges do not detach,
> and put
> theses pizza to fry in lard or clarified butter
> which
> is not too hot.  And when they are fried serve
> hot
> with fine sugar above.  And with these layered
> rolls
> on can make various works fried or cooked in
> the oven,
> dependent on the judgement of he who makes
> them. 
> 
> Note: here the pasta is rolled up and then
> later cut
> and spread out, this way the layers would be
> end up in
> the pan, not layered down as in the preceding
> recipe. 
> The resemblance to palmiers is striking,
> although the
> mode of cooking is different.  The use of
> tortiglioni
> to decorate the rim of the pastry is notable in
> this
> and other recipes.  The best description of
> them I can
> find is that they are spirals of layered or
> flaky
> pastry that are attached to the rim of the pie
> to make
> it pretty.  When the pastry circles are to be
> fried in
> oil they are first bathed in egg, this will
> prevent
> them from disintegrating in the oil. 
> 
> Per fare pizza a un'altro modo Cap CXXX
> Piglinisi libre due di fior di farina, &
> impastinsi
> con oncie sei di cascio parmigiano pisto nel
> mortaro,
> stemperato con brodo grasso, & acqua rosa, &
> passato
> per il setaccio, & oncie tre di zuccao, sei
> rossi
> d'ova, tre oncie di mollica di pane imbeverata
> con
> brodo grasso, mezz'oncia di cannella,
> mezz'oncia tra
> garofai, & noci moscate, & per spatio d'un'hora
> rimenisi essa pasta, & facciasene sfoglio
> sottile, &
> ongasi di butiro liquefatto, & facciasene
> tortiglione
> per il lungo del sfoglio di quattro rivolture,
> &
> ongasi il tortiglione di butiro liquefatto no
> troppo
> caldo, & d'esso totiglione facciansene piu
> fucaccine,
> & frigghisino in butiro, o strutto, o
> cuochisino nel
> forno nella tortiera, come si cuoce i
> tortiglioni,
> servisino calde con zuccaro sopra.   A un'altro
> modo
> si potrebbe fare impastare la farina con brodo
> grassissimo che bolla, giungendoli rossi d'ova
> sbattuti, zuccaro, & acqua rosa, butiro, & le
> medesime
> spetierie, & cosi calda si rimeni la pasta di
> modo che
> no sia troppo soda, & compartiscasi in pezzuoli
> di
> quattro oncie l'uno, & di ciascheduno d'essi
> facciansene fucaccine, & facciasino cuocere nel
> forno,
> si potrebbe fare in luoge delle pizze piccole,
> una
> pizza grande, & essa pasta si puo mescolare de
> pignoli
> mondi ammaccati, che sieno stati in molla, &
> lievido. 
> 
> 
> To make pizza in another way.  Chapter 130
> Take two pounds of flour and paste together
> with six
> ounces of parmesan cheese which has been ground
> in the
> mortar, mixed with fat broth and rose water and
> strained through a sieve, and three ounces of
> sugar,
> six egg yolks, three ounces of bread crumb
> soaked with
> fat broth, half an ounce of cinnamon, half an
> ounce
> between cloves and nutmeg.  Work this dough for
> the
> space of an hour and make a thin sheet, grease
> with
> melted butter that isn't too hot, and make of
> it a
> tortiglione (rolled pastry coils) the length of
> the
> pastry and of four turns.  Of these pastry
> coils make
> more flat pastries and fry them in butter or
> oil or
> cook them in the oven in a tart pan as one
> would cook
> the tortiglioni.  Serve them hot with sugar on
> top. 
> And another way that one can bind together the
> flour
> is with the fattest broth boiling, adding
> beaten egg
> yolks, sugar, rose water butter and the same
> spices,
> and working the pastry hot in the way that it
> doesn't
> become too hard.  And divide it into pieces of
> four
> ounces each and each one of these shall be made
> into
> small flat cakes and put to cook in the oven. 
> And,
> one can, in the place of small pizza's make one
> large
> pizza.  And with this pastry one can mix ground
> peeled
> pine nuts that have been soaked in water and
> yeast. 
> 
> Note: this recipe is completely different from
> the
> previous ones.  The first pasta dough is
> definitely
> savory, although I am at a loss to describe how
> he
> goes from rolls of pastry to little flat
> pastries that
> are fried.  The second pasta dough in some way
> resembles a choux paste, by using boiling water
> and
> eggs, sadly this is one occasion when specific
> measurements are not given so we are left to
> guess how
> soft the dough should be. 
> 
> Per fare pizza sfogliata a un'altro modo Cap
> XCCCI
> Impastinsi libro tre di fior di farina con due
> oncie
> di lievido, & quattro oncie di mollica di pane
> che sia
> stata ammogliata nell'acqua tiepida, & sale a
> bastanza, & impastata che sarà lascisi reposare
> in
> luogo caldo coperta fin a tanto che sia levata,
> come
> fa il pane, poi si mescolerà un'altra volta su
> la
> tovala per spatio di mezz'hora, ponendoli in
> piu volte
> due libre di butiro fresco, & mescolata che
> sarà tanto
> che haverà recevuto il butiro, & sarà venuta
> morbida,
> partisi essa pasta in due o tre pezzi, & di
> ciascheduno d'essi pezzi facciasi la pizza
> nella
> totiera, dove sia butiro fresco, & facciasi
> cuocere
> nel forno con buitro liquefatto sopra;
> facendoli
> alcuni sbufi con la punta del coltella sopra,
> accioche
> non sgonfi, & come è pressso a cotta,
> spargesegli
> zuccaro, & acqua rosa, tal pasta si vuol
> cuocere
> adagio, & servasi calda. 
> 
> To make a layered pizza in another way. 
> Chapter 131
> Paste together three pounds of flour, with two
> ounces
> of yeast starter (bigo, i.e. dough from a
> previous
> bread batch), and four ounces of crumb of bread
> that
> has been soaked in warm water, and enough salt.
>  And
> when everything has been blended together put
> it to
> rest, covered, in a warm place to rise, as one
> does
> with bread.  Then one kneads it another time on
> the
> table for the space of half an hour.  Burdening
> the
> dough, little by little, with two pounds of
> fresh
> butter.  Mix until all the butter has been
> incorporated into the dough and the dough has
> become
> soft.  Split the dough into two or three pieces
> and
> with each of these pieces make the pizza in the
> tart
> pan, where there is fresh butter, and put them
> to cook
> in the oven with melted butter on top.  Make
> several
> holes with the point of the knife on the top,
> in order
> that it does not puff too much.  And when it is
> nearly
> finished cooking sprinkle with sugar and rose
> water. 
> This pastry should be cooked slowly and served
> hot. 
> 
> Note: Finally a yeast dough, this one is
> enriched by
> kneading in vast quantities of butter after the
> first
> rise, this is similar to the way that panettone
> is
> made modernly.  To me this recipe most
> resembles a
> focaccio, as we are instructed to pierce the
> dough so
> that it doesn't rise too much. 
> 
> Per fare pizze sfogliate ritonde a un'altro
> modo cotte
> in forno su la carta.  Cap CXXXII
> Piglinosi libre 2 di fior di farina, impastinsi
> con
> acqua tiepide, e sale, & un'oncia e mezza di
> lievido
> stemperato con acqua tiepida, & oncie tre di
> butiro
> fresco, & impastata che sarà di modo che non
> sia
> troppo liquida, ne troppo soda, lascisi
> reposare in un
> drappo candido in luogo caldo, fino a tanto che
> si
> levi, come fa il pane, & rimenisi un'altra
> volta sopra
> la tavola, ponendoli men farina che sia
> possiblile
> quando si rimena, & habbinsi apparecchiate
> libre due
> di buttiro fresco compartito in bocconcini
> grossi come
> nocelle, il quale buttiro sia stato in mollo
> nell'acqua fredda, & poi rimesso nell'acqua
> rosa. 
> Piglisi la pasta, e con la palma della mano, o
> col
> bastone spianisi, & faccisi tonda comè un
> tagliere, di
> modo che rimanga di grossezza d'una costa di
> coltello;
> piglinsi poi bocconcini del butiro, &
> ponghisino a uno
> a uno sopra, lasciando vacuo il circolo della
> pasta un
> buon dito, il qual vacuo sia bagnato d'ova
> sbattute,
> ridoppisi il sfoglio sopra il buttiro, da
> tuttiquattro
> i canti.  Facendo di modo che esso sfoglio
> venga come
> una beretta da prete, cioè, si congiunga
> insieme le
> parte bagnata dell'ove, & con la mano
> accommodisi di
> modo, che venga tondo, & pian piano si verrà à
> spinarla, avvertendo di non rompere la pasta,
> facendo
> che torni di quella grandezza, & tondezza di
> prima, &
> cosi si farà piu volte, fino a tanto, che
> s'haverà
> fornito il butiro, & ridotto che sarà in una
> palla à
> foggia d'una pagnotta; habbisi apparecchiato un
> sfoglio di carta grossa, onto di butiro nel
> mezzo, &
> pongasi sopra la pasta con la sfogliatura in
> giu,
> facendo che la parte liscia venga sopra, &
> diasegli il
> colore con ova sbattute, & pongasi nel forno,
> che non
> sia troppo caldo, & massime da basso, & come
> comincia
> a gonfiare, perche non pigli troppo colore, si
> cuoprirà con un sfoglio di carta straccia,
> lasciandola
> finire a cuocere; & cotta che sarà, d'ogni
> tempo vuole
> essere servita calda.  Et volendosi fare ad
> un'altro
> modo, compartiscasi la pasta avanti che si
> metta il
> butiro in piu pezzuoli, & d'essi pezzuoli se ne
> faran
> sfogli tondi di grandezza d'un tagliere
> ordinario, &
> non siano piu grossi dello sfoglio da torta, &
> banginsi anchora essi intorno con ove sbattute,
> & nel
> mezzo pongansi i boccocini di butiro, & sopra
> il
> butiro pongasi un'altro sfoglio, & con questo
> ordine
> se ne sarà otto, o dieci sfogli l'uno sopra
> l'altro, &
> poi con la palma della mano spianisino pian
> piano,
> avvertendo non rompergli.  Quest ultima pizza
> si puo
> cuocere in la tortiera con un sfoglio sotto, &
> il
> torgiglione sfogliato incerca per fare che sia
> piu
> bella, & servasi calda d'ogni tempo con zuccaro
> fino
> sopra.  Et ancho gli si puo dare il colore come
> è
> presso a cotta con rossi d'ova, spolverizzandoa
> di
> zuccaro.  
> 
> To make a layered round pizza in another way,
> cooked
> in the oven on card.  Chapter 132
> Take two pounds of flour and make a paste with
> warm
> water, salt and an ounce of a half of leavening
> mixed
> with warm water, and three ounces of fresh
> butter, and
> blend it together so that it is neither to
> liquid nor
> too dry.  Let it rest under a white cloth in
> warm
> place until it is risen, as one does for bread.
>  And
> knead it another time on the table, adding as
> little
> flour as possible when one kneads.  And have
> ready two
> pounds of fresh butter, divided into pieces as
> large
> as a hazelnut, the said butter having soaked in
> cold
> water and then transferred to rose water.  Take
> the
> pastry and with the palm of the hand, or with a
> pastry
> roller, and make it round like a table cloth,
> in the
> way that it stays about the width of a knife
> handle. 
> Then take the butter pieces and put them, one
> at a
> time, on top of the pastry, leaving a space
> about a
> fingers width around the edge of the pasta
> empty. 
> This empty space one will bathe with beaten
> egg.  Fold
> the sheet over the butter, over and over again,
> from
> all angles.  Make it in such a way that this
> sheet
> becomes like the head gear of a priest, that is
> one
> brings together the parts bathed in egg, and
> with the
> hand shapes it in such as way that it becomes
> round. 
> And very slowly one begins to push it, being
> careful
> not to break the pastry, do this so that it
> returns to
> its previous size and shape as at first.  And
> this one
> does more times, until one has used all the
> butter,
> and it is worked to the shape of a small bun. 
> Have
> already prepared a sheet of thick paper,
> greased with
> butter on one side, and put above it the pastry
> with
> the turnings and layers below, make it such
> that the
> smooth side faces above.  And give it color
> with a
> beaten egg and put in the oven, and it should
> not be
> too hot, and as a general rule at the bottom
> (lowest
> temperature), and when it begins to rise so
> that it
> doesn't get too dark one covers it with a piece
> of
> torn paper and let it finish cooking.  And when
> it is
> cooked, in all weathers it should be served
> hot.  And
> if you want to make it in another way, divide
> the
> pasta before ones adds the butter into more
> pieces. 
> Of these pieces one makes thin round sheets
> about the
> height of an ordinary knife, and no larger than
> the
> crust for a tart, and bathe each of these in
> turn with
> beaten egg, and in the middle add the pieces of
> butter, and above the butter add another sheet
> of
> pastry, and in this way one can make eight or
> nine
> layers, each one above the other.  And then
> with the
> palm on ones hand press it very slowly, making
> sure
> not to break the pastry.  This last pizza one
> con cook
> in a tart pan with a sheet of pastry below and
> layered, curled pastry around the edge to make
> it more
> beautiful.  And serve hot in every weather with
> fine
> sugar above.  And also if one wants to give it
> color,
> when it is nearly cooked brush with egg yolk
> and
> powder with sugar.  
> 
> Note: in this recipe the yeast dough is layered
> with
> butter.  A recipe very reminiscent of how one
> makes
> croissant.  
> 
> Per fare torta con diverse materie, da
> Napoletani
> detta pizza.  Cap CXXI
> Habbisi oncie sei d'amandole ambrosine monde, &
> quattr'oncie di pignoli ammogliati mondi, & tre
> oncie
> di datoli freschi prive dell'anime, e tre oncie
> di
> fichi secchi, tre oncie di zibibbo senz'anime,
> & ogni
> cosa pestici nel mortaro, sbruffandole alle
> volte
> d'acqua rosa, di modo che venga come pasta,
> giungansi
> con esse materie, otto rossi d'ova fresche
> crude,
> oncie sei di zuccaro, un'oncia di cannella
> pista,
> un'oncia, e mezza di mostaccioli Napoletani
> muschiati
> fatti in polvere, quattro oncie d'acqua rosa, e
> fatta
> che sarà d'ogni cosa in una compositionne,
> habbisi la
> tortiera onta con un sfoglio di pasta reale, &
> il
> tortiglione sfogliato incirca non troppo
> grosso, &
> mettasi la compositione in la tortiera,
> mescolata con
> quattro oncie di butiro fresco, facendo ch non
> sia piu
> alta d'un dito, & senza esser copera facciasi
> cuocere
> al forno, & servasi calda, & fredda a
> beneplacito.  In
> essa pizza si puo mettere d'ogni sorte condite.
> 
> To make a tart with various things, by the
> residents
> of Naples called pizza.  Chapter 121
> Have six ounces of peeled ambrosia almonds,
> four
> ounces of peeled soaked pine nuts, and three
> ounces of
> fresh dates with the seeds removed, three
> ounces of
> dried figs, three ounces of raisins without
> seeds, and
> grind everything together in a mortar,
> sprinkling
> every so often with rosewater, so that it
> becomes a
> paste, add to these things eight fresh raw egg
> yolks,
> six ounces of sugar, an ounce of ground
> cinnamon, an
> ounce and a half of Naples biscotti with musk,
> made
> into powder, four ounces of rose water.  And
> make of
> all these things a filling.  Have a greased pie
> plate
> lined with a sheet of royal pastry, and with
> not too
> large layered twisted pastry decorations around
> the
> rim.  Put the stuffing into the tart, mixed
> with four
> ounces of fresh butter.  Make it so that it
> isn't any
> higher than a finger and without a (pastry)
> cover put
> to cook in the oven.  Serve this hot or cold as
> one
> pleases.  In this pizza one can put any sort of
> confit. 
> 
> Note: the ingredients for royal pastry are:
> flour,
> sugar, butter, rose water and salt.  Naples
> biscotti
> are a almost meringue type confection of sugar,
> flour
> and eggs, baked twice until crisp.  The
> probably
> provide both flavoring and a binding agent for
> this
> dish. 
> This last pizza recipe is the least like a
> modern
> pizza, resembling instead a very rich dried
> fruit pie.
>  
> 
> References used: 
> 
> Alfred Hoare, M. A. (1925). An Italian
> Dictionary,
> Cambridge University Press.
> Scappi, B. (1981). Opera : (dell' arte del
> cucinare). 
> Reprint. First published: Opera di M.
> Bartolomeo
> Scappi. Venice, 1570. Bologna, Arnaldo Forni.
> 
> Translated April 16, 2004 by Helewyse de
> Birkestad. 
> Copyright remains with the author, permission
> is
> granted for scholarly/non-profit use and
> reproduction
> in SCA related publications provided that
> credit is
> given to the author.  If you have any questions
> please
> contact me helwyse at yahoo.com
> 
> 
> 
> 
> 
> 	
> 		
> __________________________________
> Do you Yahoo!?
> Yahoo! Tax Center - File online by April 15th
> http://taxes.yahoo.com/filing.html
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
>
http://www.ansteorra.org/mailman/listinfo/sca-cooks


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


	
		
__________________________________
Do you Yahoo!?
Yahoo! Tax Center - File online by April 15th
http://taxes.yahoo.com/filing.html