[Sca-cooks] Seeking de Nola Information

[Mairi Ceilidh]

Why does it not surprise me that I was looking in the wrong place???  Thank
you, my friend, for setting me straight, and providing the information.

Mairi Ceilidh



Sorry, Mairi-- it's actually from Granado, though Brighid translated and 
redacted it. Here it is from my notes:

Carrot-Cheese Pie
Torta de Zanahoria (Carrot Pie)
Wash and scrape the carrots, and remove them from the water and cook 
them in good meat broth, and being cooked remove them and chop them 
small with the knife, adding to them mint and marjoram, and for each two 
pounds of chopped carrots [use] a pound of Tronchon cheese and a pound 
and a half of buttery Pinto cheese, and six ounces of fresh cheese, and 
one ounce of ground pepper, one ounce of cinnamon, two ounces of candied 
orange peel cut small, one pound of sugar, eight eggs, three ounces of 
cow's butter, and from this composition make a torta with pastry above 
and below, and the tart pan with pastry all around, and make it cook in 
the oven, making the crust of sugar, cinnamon, and rosewater. In this 
manner you can make tortas of all sorts of roots, such as that of 
parsley, having taken the core out of them.
-- Diego Granado, Libro del Arte de Cozina, 1599

Redaction by Brighid ni Chairain:

15 lb. carrots, cooked and drained
1/4 lb. candied orange peel
3 lb. mozzarella, shredded
4 tsp. dried marjoram
6 lb monterey jack, shredded
2 handfuls fresh mint 
1.5 lb. ricotta cheese
56 eggs, beaten
1.5 cups butter
18 batches pastry for 2-crust pie (preferably made with butter)
1/2 cup cinnamon
cinnamon sugar
2 c. sugar
rosewater

Preheat oven to 375 F. Combine all of the filling ingredients and mix 
thoroughly. Place in the bottom crust. Put on the top crust, and seal 
the edges well. Brush the top crust with rosewater, and sprinkle with 
cinnamon sugar. Bake for 45-50 minutes, until the crust is brown, and 
the filling is set.