[Sca-cooks] Panforte

[David Walddon]

Are you making your own candied gourd? 
Also I am interested in your choice of amounts. 
This does seem very "bread" like and not so much "panforte" like (having not made it yet). 
I thinking of upping the spice and fruit ratio and lowering the flour amounts and using more honey. 
I think this would become more "cake" like (quotation marks used because it is not really bread, panforte or cake). 
Obviously your choices are totally appropriate, but the thinking behind them is what intrigues me. 
I will post my redaction, interpretation, adaptation after I candy some gourd. 
The saba making is tomorrow so I should probably prepare for that! 
Eduardo


________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com
www.vastrepast.net



On Jan 29, 2011, at 9:16 AM, Terry Decker wrote:

> I didn't have any candied gourd, so I replaced it with fruitcake mix. Orange peel was on hand.
> 
> I'll do this recipe again when I have some candied gourd or squash to play with.  I'll be doing some candied ginger sometime in the next few weeks and I'll probably play with candied cucurbit at the same time.
> 
> The traditional shape is a boule, although this will do equally as well well as a batard or a braid.
> 
> Del compendio de, secreti rationale. Dell'eccell. dottore, & caualiero  M. Leonardo Fiorauanti Bolognese. Libri cinque... Con la tauola di  tutti i capitoli. Venetia : appresso gli heredi di Melcho Sessa, 1581.
> 
> Bear
> 
> 
> 
>> Bear,
>> Did you make your candied gourd?
>> Are the loaves traditional bread loaves or what shape are they?
>> Emilio and Helewyse,
>> Can you re-send the bibliographic data?
>> Thanks
>> Eduardo
> 
> 
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