[Sca-cooks] Torta a la Genovesa

[Adele de Maisieres]

Lilinah wrote:

>- Eggs... are they hard cooked? Seems that way to me, since it says 
>they should be ground.
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>
I'm agnostic on that.

>- Dough... what sort of dough would this have been? For less 
>historical authenticity but ease of making, could we use a "normal" 
>modern pie crust?
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I'm guessing it's a bread dough, if it's meant to be well-kneaded and to 
come away from the sides of the pan when it's done.  That would give you 
a result something like a filled focaccia, I suppose.   You could 
probably use a "normal" pie crust, but it wouldn't give you thae same 
result.

>- So what does "Make its edges like a empanada without a top" mean?
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Possibly a crimped or fluted edge.

>- At what temperature should this be baked? 300? 350? 400? (i'm not a 
>pastry cook, so i'm not sure)
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I'd probably plump for 350.

>- I assume that the torta is open face. Does this seem correct?
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Yes.

>- What effect would covering the torta with a lid have? Or should 
>this be interpreted as being like a testa, to make sure that it is 
>evenly heated above and below?
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Sounds like it.

>- How long would this take? An hour? Less?
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Well the origanal recipe says two hours, but the full recipe is for a 
very large pie. You will probably have to trial it by cooking 'til done.

-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
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