[Sca-cooks] Problems with frictelle

[wheezul at canby.com]

I also immediately thought of cooking them in a sizable amount of oil but
then another thought occured to me.

The instructions say to 'remove' the rice which led me to wonder if it was
still covered with liquid at that point kind of like rice pudding and
rather wet?  Then it would make sense not to add additional milk and the
residual milk liquid would blend with the eggs and flour to make a
stickier pancake like batter helping to hold the mass together for frying.
 What exactly does the 'remove' instruction mean?  Just thinking...

Katherine

> Hi all,
> Having some issues with my frictelle de riso. The first time I tried them
> I
> only had one egg in the house, and I thought that might be enough, also I
> didn't cook the rice for quite long enough. They were a bit of a mess
> really
> and stuck very badly in the pan. So the next time I put more eggs in, and
> cooked the rice properly. But if anything, they stuck worse. So I got out
> the non-stick frying pan (to which I otherwise have an aversion), and they
> worked reasonably well in that. So while I have functional fritters, I
> don't
> really have them functional via a period method (ye olde mediaeval
> Teflon).
>
> The thing I noticed is that the fritters are quite fragile when half
> cooked,
> so if they are not easy to turn over, they disintegrate very easily. I
> didn't put any flour in as I thought the rice would provide starch enough,
> but now I'm wondering if the gluten would make them a bit tougher. Any
> thoughts?
>
> Recipe follows:
> Fa’ cocere il riso molto bene ne lo lacte, et cavandolo fora per farne
> frittelle observerai l’ordine et modo scripto di sopra, excepto che non
> gli
> hai a mettere né caso né altre lacte.
>
> Cook the rice very well in milk and remove it in order to make fritters
> following the directions and method written above, except that you do not
> need to put in either cheese or extra milk.
>
> The previous recipe is for curd or junket fritters and the relevant part
> (to
> my mind) reads:
>
> ...et con un pocho di fiore di farina, di bianchi d'ovo secundo la
> quantita`
> che vol fare, col zuccharo et dell'acqua rosata mescolarai queste cose
> bene
> inseme...
>
> ...and with a little flour of wheat, of egg whites according to the
> quantity
> that you would like to make, with sugar and rose water mixing all these
> things together well...
>
> 1/2 cup Arborio rice
> 1.5 cups milk
> 1.5 tablsps sugar
> 1 tsp rosewater essence
> 3 egg whites
> Cook the rice in the milk until it is very soft. Stir in the sugar and
> rosewater and leave to cool. Mix in the egg whites and drop
> dessertspoonfuls
> onto a hot (non-stick) frying pan, greased with a little olive oil. Makes
> about thirty fritters.
>
> Angharad
> (All of this from Libro de Arte de Coquinaria BTW)
>
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