[Sca-cooks] Scully's Neapolitan Recipe Collection and some queries

[Terry Decker]

> I've been looking at Scully's _Neapolitan Recipe Collection_ in the
> hope of finding answers to a few of the puzzled Rebecca encountered in 
> translating a different southern Italian cookbook, and a few points struck 
> me.
>
> 2. He refers to kidney beans, which as I understand it are new world.
>

The original term in the recipe is "fasoli" (IIRC) which is modernly 
translated as kidney beans, but includes members of genus Vigna, such as the 
cowpea or black-eyed pea that are of Old World origin.

> The following are terms which Rebecca isn't sure of the meaning of; 
> suggestions invited:
>
> Battuto (need second meaning, other than beaten. Maybe batter?)

Chopped herbs or vegetables, if used as a noun.

> Crepa

If used as a noun, it means "crack" as in fissure or break in a surface.  If 
used as a verb, it's related to "crepare" meaning "to die."

> Ola: Unknown. Some kind of flour? Barley is Orzo. ***

This doesn't match any grain name with which I am familiar.  Could it be a 
misspelling of "olio?"

> Pugne: Unknown. Probably plural of Pugna, but since Pugna means 
> "fistfight"...

Try "pugno" meaning "fist" or "hand" or "handfull."  "Pugne" looks to be a 
variant of "pugni," the plural of "pugno."

> Scorza aromatica

"peel aromatic"  I've seen the term used with stick cinnamon and croton 
bark.

> -- 
> David Friedman

Bear