[Sca-cooks] Carrot-Cheese Pie (recipe and redaction)
Susan Fox-Davis
selene at earthlink.net
Thu Nov 11 07:59:31 PST 2004
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.
>
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