[Sca-cooks] squill????

[Holly Stockley]

Well, Trani Cattedrale & the Hotel Regia in Italy have them on the menu and 
describe them as:  "squill - scampi like creatures but a bit smaller, found 
in live abundance on the market stalls - much more shell than meat!."   
Apparently this is a regional, seasonal item.

So probably substituting either scampi or Langoustine would be workable.

Femke


>From: elisabetta at klotz.org
>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] squill????
>Date: Thu, 05 Jan 2006 08:20:37 -0800
>
>Between arranging 12th Night troll, planning a huge sotielie (we decided 
>against
>marzipan and will be using decorated cookies for the figures instead and I 
>am
>preparing to bake the base- 4 12x18 cakes), being sick, and holiday 
>madness, I
>took a break and used one of my gifts- and barnes and noble gift card. And 
>of
>course I bought 3 cookbooks (nothing medeival- Hawaiian, regional
>southwestern/Mexican, and Italian) and a biography of Robert the Bruce. The
>first of the books came last night.
>
>It is the English version of "Venetian and North-East Regional Cooking".
>(http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?userid=8e3fmLqCD9&isbn=8847607531&itm=1)
>
>And they have recipes using "squill". It looks like a crawfish and lobster 
>had a
>kid. It's white with pink markings, but I'm not sure if that's the color 
>before
>of after cooking. I looked up squill online, and it says it is an herb. It 
>may
>be a translation issue--they use "prawn" and "scampi" for shrimp.
>
>So what is this thing?
>
>It's an interesting book, lots of food I would never eat since I don't eat
>shellfish, eel or organ meats. The desserts do look good though.
>
>Thanks!
>
>:)
>Elisabetta
>
>PS- I finally learned the secret chestnut meat stuffing recipe, which I 
>will
>send along as soon as I write it up.
>
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