[Sca-cooks] Zanzarelli

[Bill Fisher]

Which book?   I need some Martino!


Cadoc


On Fri, 1 Oct 2004 19:14:20 -0500, Terry Decker
<t.d.decker at worldnet.att.net> wrote:
> I've been experimenting.  Here is the first recipe (from the work of Maestro
> Martino) for the Protectorate Feast I am preparing.
> 
> Zanzarelli is a rich, spicy egg drop soup with cheese in it.  Margaret and I
> both enjoyed it and I will probably make it again some cold Winter
> afternoon.  The process took about 10 minutes.
> 
> The broth was canned chicken broth.  I did not add salt because it was
> already present in the broth.  I will be using broth of my preparation for
> the feast, and will be adding salt.  The spices are about 8 months oold and
> not as potent as I would like.  I'll be using fresh spices for the feast.
> Salting and spicing will be done to taste.
> 
> Enjoy,
> 
> Bear
> 
> Zanzarelli
> 
> To make zanzarelli. To make ten platefuls, take eight eggs, half a libra of
> grated cheese, and breadcrumbs, and mix these things together. Then take a
> pot of meat broth colored yellow with saffron and put it on the fire; and
> when it begins to boil put in this mixture and stir with a spoon. And when
> it seems to have thickened, then remove the pot from the fire and serve up,
> then sprinkle with spices.
> 
> Martino, Maestro, Libro de arte coquinaria
> 
> 20 ounces of broth or stock
> 
> 2 eggs
> 
> 1 Tablespoon of grated or shredded romano or parmesan cheese
> 
> 1 Tablespoon fine breadcrumbs
> 
> 1/4 teaspoon each of black pepper, cinnamon and ginger, blended
> 
> Salt to taste
> 
> 2 threads of saffron (if desired)
> 
> Whisk the eggs in a bowl
> 
> Add the cheese and the breadcrumbs and whisk until evenly dispersed and the
> mixture thickens.
> 
> Put the broth in a saucepan and bring to a boil.
> 
> Add the saffron, remove from the heat and let stand for a few minutes to
> permit the saffron to color the broth.
> 
> Return the broth to the heat and bring to a second boil.
> 
> Add the egg mixture and whisk until the ingredients are blended into the
> broth. Remove from heat.
> 
> Add the spice blend 1/4 teaspoon at a time, whisking them into the broth,
> until the desired taste is reached.
> 
> Makes 3 cups of soup.
> 
> The recipe produces a rich soup similar to egg drop soup.
> 
> Adding more cheese and breadcrumbs will thicken the soup,
> 
> Spices should be added by taste, as fresh spices may require less than
> specified in the recipe.
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>