[Sca-cooks] A Note on Steamed Puddings
Terry Decker
t.d.decker at worldnet.att.net
Wed Jun 8 09:09:09 PDT 2005
It's a fairly complex construction. There is a hard outer pie shell
enclosing soft dough balls (tracta) surrounded by a filling of cheese and
honey. You might try thinking of it as dumplings in a honey and cheese
tart.
Take a pie or cake pan, roll out the hard dough larger that the pan. Put
the rolled out dough in the pan, letting the excess hang over the edges.
Put a layer of dough balls in the pie shell and surround them with filling.
Repeat with a second layer of dough balls. Fold over the excessdough to
form a top crust. Bake.
Bear
> I'm not familiar with Cato's "placenta" so I looked around a bit and
> found the original recipe and some discusson on it, but i'm not
> entirely clear as to how one would "build" it. Has anyone actually
> made this recipe and have any insight?
>
> Odriana
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