[Sca-cooks] Frog's eggs addendum

[Phil Troy / G. Tacitus Adamantius]

On Aug 22, 2008, at 1:33 PM, Christiane wrote:

> This sound a lot like cuccia:
> http://www.penitents.org/lucy.html
>
> http://www.inmamaskitchen.com/RECIPES/RECIPES/Desserts/Cuccia.htm
>
> http://splendidtable.publicradio.org/recipes/main_cuccia.shtml
>
> 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.
>
> http://italianfood.about.com/od/piesandtarts/r/blr0642.htm
>
> My father remembers my great-grandmother making cuccia with  
> chickpeas in addition to wheatberries, and served sweet with sugar,  
> cinnamon, and cream.


Do you think the Italian cheesecake with the soaked wheat berries  
eaten at Easter is meant to be made with cuccia as a filling, or is it  
just made with soaked wheat with coincidental resemblances to cuccia?

Adamantius




"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
bellies."
			-- Rabbi Israel Salanter