[Sca-cooks] Italian Garlic Tart: Seeking Source

[Antonia Calvo]

Lilinah wrote:

> 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.


Actually, it _is_ in the Anonimo Veneziano.

Torta d'agli, etc.
Toy li agli e mondali e lessali; quando sono cocti metili a moglio in 
aqua freda e poy pistali e metili zafarano e formazo assay che sia 
fresco e lardo batuto e specie dolze e forte e distempera con ova e 
mitili ova passa e poy fay la torta.

Garlic tart
Take garlic cloves, peel and boil them.  When they are cooked put them 
to soak in cold water and then grind them and add saffron, enough fresh 
cheese, beaten lard, sweet and strong spices and temper the mixture with 
eggs, add raisins and then make the tart.



-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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