[Sca-cooks] Wheat tart was Re: Spring/Easter pies?

[Louise Smithson]

Amelyn wrote: Here is a traditional Italian Easter Pie but I'm not sure how far back it 
goes.

http://www.recipezaar.com/65382

It's ancestor was cooked and eaten in 16th century Italy.  I know that there is a copy in Messisbugo and below is the one from Scappi.  More cheese, more spices no "cream" but definately the ancester of the wheat pie recipe given above. 

Per fare torta di formentone grosso Cap LXXXVIII

Il formentone e un grano assai piu grande & piu grosso del formento, & in Lombardia se n'usa assai in vivande, piglisi, & nettisi & faccisi stare in mollo nell'acqua tiepida, per quattro hore, & lavisi a piu acqua tiepide, & facciasi cuocere in buon brodo di carne che se  fatto il riso, & farro, & faccisene torta con le medesime compositione & ordine del capitolo sopradetto. 

To make a tart of large wheat berries

Formentone is a grain much larger and fatter than wheat and in Lombardy it is widely used in dishes.  Take it, wash it and let it soak in tepid water for four hours then wash with more warm water and put it to cook in good meat broth as one makes the rice and wheat, and make a tart with the same ingredients and method as that in the chaper above. 

Per fare torta di riso cotta in brodo di carne Cap LXXXVII

Cuocasi una libra di riso ben mondo in brodo di carne grasso, & cotto che sara di modo che sia ben sodo, cavisi & lasci scolare & pestisi nel mortaro con libra una e mezza di prevatura fresca, & una lebra & mezza di cascio Parmigiano buono, & mezza libra di cascio grasso, tre quarti di pepe, un'oncia di cannella, una libra e mezza di zuccaro, quattro oncie di buttiro per conservarla morbida, sei ova fresche, & d'essa compositione facciasene torta con un sfoglio sotto e sopra, & il tortiglione intorno; facciasi cuocere nel forno, o sotto il testo con la sua crostata sopra.  In questo modo si puo fare del farro, & volendosi bianca faccisi cuocere il riso nel latte di capra, & volendosi passare per la stamigna sara in arbitrio, in luogo della provatura pongasi ricotta, & in luogo delle spetierie, gengevero pisto, & chiare d'ova senza il rosso, con piu zuccaro, & un poco di cascio Parmigiano grattato. 

To make a tart of rice cooked with meat broth. 

Cook a pound of well peeled rice in good fat broth, and when it is cooked in a way that it is good and soft empty it out (of the pan) and let it drain.  Then grind it in a mortar with a pound and a half of fresh mozzarella, a pound and a half of good Parmesan cheese, and half a pound of fat (soft) cheese, three quarters of an ounce of pepper, an ounce of cinnamon, a pound and a half of sugar, and four ounces of sugar to keep it moist, six fresh eggs.  And of this mixture make a tart with a sheet (of pastry) below and above and pastry decorations around the rim.  Put it to cook in the oven or under a "testo" with the crust on top. In this way one can make wheat.  And if you want it white cook the rice in goats milk, and you can pass it through a sieve if you want, and in place of mozzarella add ricotta, in place of the spices use ground ginger, add egg whites without the yolk, with more sugar, and a little bit of grated Parmesan. 

 


		
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