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Xcvi - Little tarts Of Scabwort (see Note )

This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

XCVI - Little tarts of scabwort (see note ), etc. If you want to make little tarts of scabwort with broth, take capons for 12 persons, take 3 pounds of pork loin and take three cheeses dried and fine and three ounces of spices fine and sweet and strong ground and well yellow and take two pennyworth of scabwort and take 10 eggs and take the loins of pork and put to boil with the scabwort well peeled, and when it is well cooked beat the loin and the scabwort together and do not add all the scabwort. Take the cheese that you have and paste with the loins and add the spices and the eggs within enough that binds and make that it doesn't taste too much of scabwort and mix together everything and make a batter and then make the small tortelli in sheets of yellow pasta. These tortelli should be well yellow and potent with spices.


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