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

[Huette von Ahrens]

Thank you!  This looks quite tasty!

Huette

--- Robin Carroll-Mann <rcmann4 at earthlink.net>
wrote:

> Here's the recipe I was mentioning.
> 
> Torta de Zanahoria (Carrot Pie)
> 
> 	Wash and scrape the carrots, and remove them
> from the water and cook them in good meat
> broth, and being cooked remove them and chop
> them small with the knife, adding to them mint
> and marjoram, and for each two pounds of
> chopped carrots [use] a pound of Tronchon
> cheese and a pound and a half of buttery Pinto
> cheese, and six ounces of fresh cheese, and one
> ounce of ground pepper, one ounce of cinnamon,
> two ounces of candied orange peel cut small,
> one pound of sugar, eight eggs, three ounces of
> cow's butter, and from this composition make a
> torta with pastry above and below, and the tart
> pan with pastry all around, and make it cook in
> the oven, making the crust of sugar, cinnamon,
> and rosewater. In this manner you can make
> tortas of all sorts of roots, such as that of
> parsley, having taken the core out of them.	   
>                                                
> 
> Diego Granado, Libro del Arte de Cozina, 1599 
> 
> 
> Redaction:
> 1/2 lb. carrots, cooked and drained			
> 1/2 oz. candied orange peel
> 4 oz. mozzarella, shredded				
> 1/4 tsp. dried marjoram
> 6 oz. monterey jack, shredded			
> 1/2 tsp dried mint
> 1-1/2 oz. ricotta cheese				
> 2 eggs, beaten
> 1-1/2 TBS butter					
> pastry for 2-crust pie (preferably made with
> butter)
> 1/2 TBS cinnamon				
> cinnamon sugar
> 1/2 c. sugar					
> rosewater
> 
> Preheat oven to 375 F.  Combine all of the
> filling ingredients and mix thoroughly.  Place
> in the bottom crust.  Put on the top crust, and
> seal the edges well.  Brush the top crust with
> rosewater, and sprinkle with cinnamon sugar. 
> Bake for 45-50 minutes, until the crust is
> brown, and the filling is set.
> 
> 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.
> 
> 
> 
> Lady Brighid ni Chiarain
> Barony of Settmour Swamp, East Kingdom
> rcmann4 at earthlink.net
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>
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> 


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


		
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