[Sca-cooks] A Note on Steamed Puddings

[Terry Decker]

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