[Sca-cooks] Italian Garlic Tart: Seeking Source
Lilinah
lilinah at earthlink.net
Mon May 26 15:02:04 PDT 2008
While surfing the web, i came across the
following recipe on a French website. The
translation into English is mine. The conversions
into US measure are mine. And [comments in square
brackets] are mine.
The French gives a source, but i can't figure out
which it is. "Torta d'agli" (even under another
name) does not appear to be in the anonymous
Venetian, the anonymous Tuscan, or the
Neapolitan. So i'd like to know which book this
is from.
----- Transl. -----
Tarte of garlic, cheese, raisins and spices
according to Torta d'agli (Garlic Tarte), Libro
di cucina del secolo XIV (Frati, 15th century).
Ingredients
Pie Crust:
Pâte brisée (short crust):
500 g [1 lb] flour + 1 egg + 180 g (6-1/3 oz.)
butter + 10 g (1/3 oz.) salt + water.
Filling:
500 g [1 lb] pie crust
600 g [1-1/3 lb.] fresh cheese
200 g [7 oz.] peeled garlic cloves
200 g [7 oz.] lard
-- [i forget, what is the French "lard" comparable to in the US?]
100 g [3-1/2 oz.] raisins
3 eggs
(saffron)
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. pepper
[for the above measurements the French uses "coffee spoon"]
Method
(cooking time = 1 hour)
Make the pâte brisée [pie crust dough].
Cook the peeled garlic in boiling water 10 min.
to 1/4 hour, then cool in cold water.
[when cool, drain]
Put the drained garlic in a mixer and continue
adding the cheese and the spices.
Mix in the lard in dice, then the eggs, then the raisins.
Line a tart pan with part of the pie dough, pour
in the filling, and cover with the rest of the
dough (pinch the edges).
Cook in a hot oven at 230° C (445° F) for about 1
hour. [that seems rather hot to me]
NOTE:
The historic recipe indicates: sweet and strong spices
Libro di cucina
----- End Transl. -----
--
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
My LibraryThing
http://www.librarything.com/catalog/lilinah
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