[Sca-cooks] Torta a la Genovesa

[margaret]

> So to my questions:
> - Eggs... are they hard cooked? Seems that way to me, since it says
> they should be ground.

Raw.  The intent appears to be a custard.

> - 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?

You could use a modern pie shell, but the dough in this case is probably a 
mix of water, flour and salt, probably with a little fat to make it a little 
more pliable.  Were I making it, I would heat a 1/2 cup of water to a boil, 
add two or three tablespoons of shortening and a 1/2 teaspoon of salt, wait 
until the shortening melted and add the liquor to two cups of flour.  Stir 
it in then work the dough until it is smooth.  Add flour or water as 
necessary.

The boiling water should coagulate the protein, so that gluten won't form. 
The pie shell will range from tough to cracker crisp.  Edible but not 
particularly tasty.

> - So what does "Make its edges like a empanada without a top" mean?

Empanada literal means "enrobed in bread crumbs," but in this case it is 
probably referring to turnovers sealed by crimping the edges.  This is 
probably a reference to crimping the edges of the pie shell for decoration 
without sealing the pie.

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

I would try 350 degrees F.  The top will probably turn a golden brown 
somewhere between 30 and 45 minutes.  Use a toothpick or cake tester to 
check filling.

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

In this case, yes.

> - What effect would covering the torta with a lid have?

It should slow the cooking and browning of the filling while hardening the 
shell.  It should also retain more of the moisture.

Or should
> this be interpreted as being like a testa, to make sure that it is
> evenly heated above and below?

That too.  While the recipe calls for a frying pan and lid to be placed in 
the fire, I would think a casserole and lid in the oven might do equally as 
well and let you see the product.

> - How long would this take? An hour? Less?
> -- 
> Urtatim (that's err-tah-TEEM)

I would estimate 40 minutes to an hour, but the real test is if it comes out 
of the frying pan like an omlet.

Bear