[Sca-cooks] Italian Garlic Tart: Seeking Source

[Lilinah]

I 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.

Antonia di Benedetto Calvo posted:
>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.

And toodles, margaret (;-P) wrote:
>And a most excellent and well received tart it is, too. (Served it at my
>last feast -- Venetian Carnival -- although using my own interpretation
>from Helewyse's translation)

Looked tasty to me :-)

Wacko jacko, and weird with a beard.

It sure looked like it was from the anonymous Venetian, but it isn't 
in the page i down loaded from Helewyse's website... Guess i've got 
an incomplete version - i need to give it a re-visit!

Thanks for answering the question!
-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita

My LibraryThing
http://www.librarything.com/catalog/lilinah