[Sca-cooks] Scully's Neapolitan Recipe Collection and some queries
Terry Decker
t.d.decker at att.net
Fri Jan 22 19:14:22 PST 2010
> 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
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