[Sca-cooks] Pastelli and baked flour

[David Friedman]

My daughter is experimenting with a Platina/Martino recipe for custard 
tart. Martino apparently blind baked pie crusts by filling them with 
flour, with the result that we now have some excess baked flour. I am 
pretty sure I remember a recipe somewhere that told you to bake the 
flour before you used it--I'm guessing late period English but I could 
easily be wrong. Does anyone here recognize it?

Also, there is a word in Martino, "pastello/pastillo," of whose meaning 
Rebecca is not sure. The translator of Platina translates it as "roll," 
which is itself somewhat ambiguous. Does anyone here know what it  means?


-- 
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/