[Sca-cooks] Roman noodles etc.
susanrlin at gmail.com
Tue Oct 20 14:46:28 PDT 2009
It seems somewhat similar to noodle kugel only not baked afterwards.
On Tue, Oct 20, 2009 at 3:27 PM, Antonia Calvo <ladyadele at paradise.net.nz>wrote:
> Stefan li Rous wrote:
> I doubt I'm skilled enough for a souffle, but what is your recipe for
>> "Roman noodles"?
>> Definitely doesn't sound like a finger-foods dish, so I won't be using it
>> this weekend, but I am strongly thinking about replacing the gingerbread
>> with shortbread after reading Johnnae's article in the most recent TI. I'm
>> not sure I wouldn't end up at the site with mostly crumbs, though.
> It's in Platina.: "Blend meal which has been separated from chaff with
> water in the best way. When it has been blended, spread it out on a board
> and roll it with a rounded and oblong piece of wood such as bakers are
> accustomed to use in such a trade. Then when it has been drawn out to the
> width of a finger, cut it. It is so long you would call it a fillet. It
> ought to be cooked in rich and continually boiling broth, but if, at the
> same time, it must be cooked in water, put in butter and salt. When it is
> cooked, it ought to be put in a pan with cheese, butter, sugar, and sweet
> Anyway, for 50 smallish portions of Roman noodles:
> 2kg casareccia* or similar pasta
> 650g fresh, mild, feta** or similar soft cheese cut into small dice
> 150g young provolone or other mild cheese, grated
> 100g butter, cut into small dice
> Sugar and spices to taste (good with cinnamon and mace, I think, or maybe
> some fennel and maybe 1/4c sugar)
> Put the cheese and butter in a large tray (ie large deep roasting pan or
> hotel pan-- big enough to hold all the cooked pasta.)
> Cook the pasta (in broth or in salted water with a chunk of butter) and
> drain. Immediately dump the hot pasta into the tray with the cheese.
> Briskly scramble the pasta and cheese together-- it will take a minute or
> two to get all the cheese melted and distributed. Sprinkle the sugar and
> spices over and give it one more stir. Serve hot.
> Success tips: the tray is important-- trying to distribute this much
> cheese through this much pasta in a deep pot is a complete pain. If you need
> more than 2kg of pasta, you'll either want to split it between two trays or
> cook it in two batches.
> Gratuitous biscuit/cookie recipe, from Max Rumpolt§
> Take a fair flour/ clean egg yolks/ and a little wine/ sugar and anise/
> make a dough with it/ roll it nicely long and round with clean hands/ and
> make little pretzels from it/ shove in a warm oven and bake/ that you do not
> burn it/ but until nicely dry/ like this they will be also crispy and good.
> You might also take cinnamon with it or not. And one calls them Precedella.
> 5 egg yolks
> 3/4c. sugar
> 1/4c. sweet white wine§§
> 1/2tsp. ground fennel seed or aniseed
> 1/2tsp. ground cinnamon
> 1/4tsp. salt
> 2c. flour
> Preheat oven to 180°C (350°F). Beat the egg yolks and sugar together until
> thick and pale, and then beat in the wine. Stir in all the dry ingredients.
> The dough will be fairly sticky. Roll the dough into "snakes" a little less
> than a centimetre wide and curl them into pretzel shapes. Place on silicone
> paper or well-greased baking sheets and bake 10-15 minutes or until slightly
> browned. (I _think_ I get 2-1/2 dozen from this).
> *yes, Platina describes flat, cut noodles and casareccia are curly,
> extruded noodles. My reasons for favouring casareccia are that they are
> more robust than flat noodles and don't stick together as much, and they are
> not as conspicuously modern as many of the other available pasta shapes.
> **I mean the soft wet-pack stuff, not the dry salted kind.
> §Max Rumpolt is the Sex God of Germany and Ranvaig is his handmaiden.
> §§Don't fuss-- nice dessert wine works, but so does el cheapo asti
> Antonia di Benedetto Calvo
> Habeo metrum - musicamque,
> hominem meam. Expectat alium quid?
> -Georgeus Gershwinus
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