[Sca-cooks] Frog's eggs addendum
christianetrue at earthlink.net
Fri Aug 22 10:33:28 PDT 2008
>Date: Fri, 22 Aug 2008 02:20:45 -0400
>From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
>Subject: Re: [Sca-cooks] kitchen tips
>To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>Message-ID: <DE366C6A-902D-497D-BF83-A5B4040CAF44 at verizon.net>
>Content-Type: text/plain; charset=US-ASCII; format=flowed; delsp=yes
>On Aug 22, 2008, at 1:23 AM, Terry Decker wrote:
>> If the recipe under discussion is the one I'm thinking of, the
>> frumenty is wheat berries cooked in milk or cream. It has a
>> decidedly different texture from frumenties made with meal or farina.
>Most of the recipes I've seen involve the grains being cooked in water
>until they burst and release their starch; then it's generally cooked
>further, and very slowly, with milk, then eggs and things like saffron
>are added near the end of the process. Perhaps it's a matter of
>interpretation, but if done right, there's not a lot of easily
>discernible wheat berry structure left by the time you're done.
>Using whole wheat berries will leave more fibrous berry structure in
>the mass, and there is a difference between that process and using
>coarsely-ground grain, but the difference is not huge, and since using
>coarse-ground grain is faster, less likely to burn, and also more
>appealing to many people (in my own experience, anyway), it's not a
>bad option when cooking for 400 people.
>If I were doing a small quantity and authenticity were my main
>priority, rather than one of many, I'd use whole wheat berries.
This sound a lot like cuccia:
Of the recipes I have found, I like the last one the best for being the most "medievaloid."
Here's another version from Calabria; apparently the Italian food writer Calvalcanti says cuccia comes from the Byzantine Greeks, which makes a whole hell of a lot of sense, considering the Greeks (ancient and Byzantine) were the primary settlers of the region.
My father remembers my great-grandmother making cuccia with chickpeas in addition to wheatberries, and served sweet with sugar, cinnamon, and cream.
Gianotta (dragging you all back to Southern Italy once more)
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