[Sca-cooks] Period or no?

[David Friedman]

I'm not sure exactly what "drop dumplings" are, but this sounds as 
though the dough is going into the liquid in thin strings or 
bits--whatever you get after passing it throgh a grater and 
immediately into the pot. Have you tried it? Sounds interesting.

>Ruperto de Nola has a recipe for spaetzle-like cheese dumplings:
>
>VENETIAN XINXANELLA
>XINXANELLA A LA VENECIANA
>
>Take fat cheese, and grate a good handful of it, and grated bread 
>from a small loaf of three blancas, and three maravedis of fine 
>spice, and one maravedi of saffron, and eight eggs, and let all be 
>well-mixed, and kneaded all together; and when all is well-mashed, 
>take the cheese grater turned back to front, and put this paste on 
>it; and when the broth is boiling vigorously and is fatty you must 
>make this paste pass through the holes of the grater above the pot 
>in such a manner that what passes through goes into the pot; and 
>when everything has been passed through, let it cook like fideos or 
>like morteruelo; and when it is cooked, prepare dishes.  But let it 
>be thin, mixed with a little of the broth, so that it is not as 
>thick as fideos.  However, let the broth be fatty, and if it is 
>fatty beef broth, it will be a very good dish, amongst the best in 
>the world; and with the quantities mentioned above you can make 
>about eight dishes.
>
>Ruperto de Nola, "Libro de Guisados" 1529 (recipe also appears in 
>1520 Catalan edition)
>http://www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados1-art.text
>
>Although the recipe says it is particularly good with beef broth, it 
>would also be appropriate to use chicken broth.  Since the dough is 
>to be thinned with broth, I think the xinxanellas would be closer in 
>shape to a drop dumpling than the rope-like spaetzle.  I'm not 
>completely sure about the etymology of the term, but "xinxa" is the 
>Catalan word for a roach or a bedbug.  (Don't freak out -- after 
>all, "vermicelli" means "little worms".)  Since it's allegedly a 
>Venetian recipe, would any of our Italian scholars care to weigh in?
>
>
>
>
>Robin Carroll-Mann
>rcmann4 at earthlink.net
>
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-- 
David/Cariadoc
www.daviddfriedman.com