[Sca-cooks] Scappi
Louise Smithson
helewyse at yahoo.com
Sun Oct 24 15:06:34 PDT 2010
Does Scappi have a recipe called panettone?
De
No,
but there is this recipe for panforte which bears a lot of resemblance to
panettone, taken from "Del compendio de secreti rationale" by Leonardo
Fiorvanti.
Del modo di fare il pan forte, che si fa nelle speciarie Cap 39 Libro Quinto.
Il pan forte che si fa nelle spetiarie che a Roma lo chiamano pan pepato,
perciohe vi entra il pepe, a Bologna lo chiamano pan spetiale, percioche vi
mettono dentro di piu sorti di spetie, & a Venetia lo chiamano pan forte dal
pepe che vi mettono, & in altri luochi lo chiamano in diversi altri modi; una
in quanto al modo di farlo e quasi tutto uno, & si fa cosi cioe, si piglia
farina, & se gli fa il suo levato come si fa per fare il pane, & poi si impasta
con acqua e mele tanto di uno quanto di l'altro, & vi si mette pepe, zafarano,
comino, garofali, zucche condite, scorze di naranze condite; di tutte le
sopradette cose quella quantita che pare allo speciale, che si convenga in
detto pane; & impastato che sara, fare il pane, & lasciarlo levare, e poi farlo
cuocere nel forno, avvertendo che il forno non sia trooppo caldo quando vi si
metto il detto pane, & questo e molto salutifero (salutisero) allo stomaco
rispetto alle specie che vi entrano.
The way to make "pan forte" that is made by the Spiciers (Chapter 39, Fifth
book)
The strong bread that is made by the spiciers of Rome is called Peppered
bread, because it contains pepper, in Bologna it is called spiced bread because
they put inside many more types of spices, and in Venice they call it strong
bread because of the pepper they put in, and in other places it is called in
many other ways, however in all these places the way of making it is almost
only one, and one makes it thus that is, one takes flour, and one gives it it's
raising agent (bigo) the same as one does for making bread, and then one pastes
it (mixes it) with water and honey more of the one (first) than the other
(second), and one puts into it pepper, saffron, cumin, cloves, candied gourd
(could be squash given time period of writing) and candied orange peel, and all
these above things one puts in in the quantity that is the opinion of the
spicier, that one agrees is better to add to this bread; and when it is mixed
make the bread and leave it to raise, and then put it to cook in the oven,
taking care that the oven is not too hot when you add the bread, and this is
very healthy to the stomach because of the spices it has inside.
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