[Sca-cooks] Carrot-Cheese Pie (recipe and redaction)

[Susan Fox-Davis]

Carrot Cheese Pie may not sound appetizing to those un-socialized to the 
Historical Cooking asthetic, but Carrot Cake and Cheese Cake do.  Go 
figure.  I think this recipe [and your redaction] sound yummy!

A snail recipe in the Granado Libro, PARA HAZER COSTRADAS DE CARACOLES 
SACADOS DE LA
CASCARA -- To Make Cakes of Snails Removed from the Shell, calls for "a 
little grated Pinto Cheese" which implies something about its texture 
which is not soft like Ricotta, yesno?

 From a cheese merchant's website: 
 http://www.bacchuscellars.com/cheese/tronchon.htm

"Tronchon is a very small village in the southeastern part of Spain's 
wild and mountainous Teruel province. The town and its surrounding area 
has an age-old tradition of raising sheep and goats in mixed herds. This 
tradition led to the creation of Tronchon cheese, which is made from a 
blend of goat, sheep and cow milk. This uniquely volcano-shaped cheese 
is beautiful and delicious. With its smooth, buttery, fresh flavor and 
springy texture, Tronchon is a longtime family favorite in Spain. It 
goes great with green Spanish olives and a fruity red Rioja."

Best, Selene

>Notes:
>This appears to be one of the recipes that Granado "borrowed" from Scappi.  It appears in a chapter entitled, "Divers Manners of Tortas, or Tortadas, Which in Italy are Called Costradas, and in Naples, Copos".  I made some substitutions in the cheeses.  I have been unable to identify Pinto cheese, so I substituted mozzarella, which is a period cheese (Granado refers to it in other recipes).  Tronchon is a Spanish variety which is still produced today, but it is rare and hard to obtain.  Its flavor is supposed to be mild, and I thought Monterey Jack, though a modern cheese, might work in this recipe.  Fresh cheese is a soft, newly-made cheese, and Ricotta has a similar taste and texture, even though it is a whey cheese.
>