Feste di San Martino

Feste di San Martino - The Feast of Saint Martin

November 4th 2006, Presbyterian church, Bowling Green OH

Introduction: The Feste di San Martino is celebrated in Italy on the 11th of October to welcome in the new wines. The aim of this feast is to recreate a renaissance feast as served to the Popes of the 16th century by Bartolomeo Scappi. The Feast will be served in four courses with intermissions between courses for entertainment and dancing. Dinner will start earlier and last longer than the average SCA feast, this is by design. We encourage you, the participant in this feast, to take your time, enjoy the entertainment, join in the dancing and experience a true renaissance feast.

A note about allergies: if you have food allergies or concerns I strongly advise you to check the menu and recipes carefully before deciding whether to attend the feast. If given sufficient notice alternatives may be made available to you, dependent upon labor considerations . Please contact me: helewyse at yahoo dot com with questions.

Menu:
To make navigation easier: clicking on the Italian name will take you to the orignal recipe and translation, clicking on the English name will take you to the redacted recipe.

Primo Servizio da la credenza	Frist Service from the sideboard (served as finger food)
Crostato con cacio grasso et butiro	Bread toasts with cheese and butter (Bruschetta)
Gambari con aceto	Shrimp with vinegar
Crostatini di aglio	Small tarts with a garlic cheese filling
Mostaccioli alla Milanese	Aniseed biscotti
Olive di piu sorte	Olives of many kinds, green and black
Ove ripiene	Stuffed eggs

Secondo Servizio da la credenza	Second Service from the sideboard (served on the tables)
Prosciutto cotto in vino, tagliata, servitto freddo	Ham cooked in wine and spices, served cold and sliced
Insalata di verdure misto	Mixed green salad
Mostardo amabile	Sweet mustard sauce
Insalata di fagioli freschi	Fresh green bean salad
Pane di latte et zuccuro	Twisted bread of milk and sugar
Uve fresche	Fresh grapes
Tortelletti d’herba alla Lombarda	Herb tortellini in the Lombard style

Terzo Servizio da la cucina	Third Service from the kitchen
Lombo di boue arrostito	Rib roast of beef (loin) roasted with spices
Cipolle arrostito con il rosto	Onions roasted in the drippings from the beef
Minestre di riso	Risotto
Zucche intiere piene	Pumpkin stuffed with pork and chicken and roasted
Minestre di cavalfiore	Dish of cauliflower
Sapore d'uva spina	Gooseberry sauce
Agliata con noce	Garlic walnut sauce

Quarto Servizio da la credenza	Fourth service from the sideboard
Tarte di pere marzapinate	Marzipan and pear pie
Capi di latte	Panna cotta - a cooked set dish of cream
Fettoline di cacio	Slices of provolone cheese
Another sweet dish

A finire	To finish
Stecchi profumati	Perfumed toothpicks
Canditi et confectioni a beneplacito	Candies and confections in abundance (almonds, peaches, lemon peel, ginger, fennel)

References:

Scappi, B., Opera : (dell' arte del cucinare). Reprint. First published: Opera di M. Bartolomeo Scappi. Venice, 1570. 1981, Bologna: Arnaldo Forni. [20], 436 leaves [ca. 888 p.], [28] p. of plates.
Messisbugo, C., Libro Novo Nel Qual S'insegna a' far d'ogni Sorte de Vivanda. 1557, Venetia.
Castelvetro, G., Brieve racconto di tutte le radici, di tutte l'erbe e di tutti i frutti che crudi o cotti in Italia si mangiano. 1614, In Londra, M.DC.XIV.
Libro di cucina/ Libro per cuoco (14th/15th c.) (Anonimo Veneziano) in: Ludovico Frati (ed.): * Libro di cucina del secolo XIV. Livorno 1899.

Recipes:

Per far crostata con cascio grasso, & butiro, dal vulgo detta butirata. Cap CCXXXIII, Secondo libro, Scappi.
Piglinosi fette di pan bianco quadre levata lor la crosta, & sottestate, & habbiasi in un piatto di argento grando, o tegametto di rame bene stagnato dentro, & fuori, onto grossamente con sei oncie di butiro fresco, & sopra esso butiro pongasi una parte del pane, & sopra il pane fettoline di provatura fresca, che non sia salata, overo d'altro cascio grasso, & spolverizzisi di zuccaro, & cannella, & sopra la detta provatura mettasi altre tanto butiro, & in questo modo faccianosi tre suoli come il primo, & diasi il foco sotto, & sopra, come si fa alle torte, però temperatamente, & piu di sopra che di sotto, & come sarà sottestato servasi caldo con zuccaro, & cannella sopra. Si potrà ancho far tal vivanda con le fette di pane indorate, & fritte, & accommodate nel sopradetto modo, & si possono ancho spolverizzar di zuccaro, & lasciar la cannella, & si può far senza provatura, ma solo con il pane senza scaldarla.
To make a crostata with fat cheese and butter, commonly called buttered
Take square slices of white bread, with the crusts removed and baked, and have ready a large silver plate, or a shallow dish of copper well tinned inside, greased well with six ounces of fresh butter, and above this butter put some of the bread, and above the bread slices of fresh mozzarella, non salted, or other fat cheese, and powder with sugar and cinnamon, and above the said mozzarella more butter, and in this way make three layers like the first and put fire below and above, as one does for tarts, that is moderate heat, and more above than below, and when it is baked serve it hot with sugar and cinnamon above. One can also make this dish with slices of bread soaked in egg and fried, and arranged in the above said way, one can also just powder them with sugar without cinnamon and one can also make it without mozarella, but only with the bread without heating it again.

Cheese and Butter bruschetta
Ingredients: bread, mozarella, butter, sugar, cinnamon
Method: Slice the bread and remove crusts, butter and bake in a 350 F oven until lightly toasted, pllace a slice of mozzarella on each piece of bread, dust with sugar and cinnamon and return to the oven to melt the cheese. Serve hot.

Per cuocere i sopradetti Gambari in piu modi. Cap CLXX, terzo libro, Scappi
Piglinosi li detti gambari, a ciascun si turi il buco della coda, & ponganosi in un vaso, nel qual sia acqua, & sale, overo vino, pepe, aceto, & sale, & se le locusta haverà uova è necessario, che sia ben lavata, percioche molte volte è piena d'arena, & come saranno cotti, mondinosi la coda, & le zanche, & cavisi un nervetto, che hanno nel mezo della coda, & servanosi con pepe, & aceto, oglio dolce & sale sopra.
To cook the above said shrimp in more ways
Take the said shrimp and from each one plugs the hole in the tail, and put them in a pan, where there is water and salt, or wine, pepper, vinegar and salt. And if the shrimp have eggs it is necessary to wash them well, because many times they are full of sand, and when they are cooked remove the tail and the legs and pull out the nerve that is in the middle of the tail and serve them with pepper and vinegar, sweet oil and salt above.

Cooked shrimp with vinegar
Ingredients: Cooked cleaned shrimp, olive oil, white wine vinegar, salt and pepper
Method: Toss thawed shrimp with a dressing made of 3 parts olive oil to one part white wine vinegar, seasoned to taste. Serve on toothpicks.

Torta d' agli, etc. Libro di cucina CV.
Toy li agli e mondali e lessali; quando sono cocti metili a moglio in aqua freda e poy pistali e metili zafarano e formazo assay che sia fresco e lardo batuto e specie dolze e forte e distempera con ova e mitili ova passa e poy fay la torta.
Tart of garlic, etc.
Take the garlic and peel and boil; when they are enough cooked put to soak in cold water then pound and put saffron and cheese enough that is fresh and beaten lard and spices sweet and strong and temper with eggs and put in currants and then make the tart.

Garlic tartlets
Ingredients:
Shortcrust pastry - 8 oz flour, 4 oz butter, salt and water to make a dough
Filling: 1 bulb garlic peeled, 12 oz ricotta cheese, 4 oz grated parmesan cheese (or asiago), pinch saffron, 2 eggs, salt, pepper, sweet spices (ginger, cinnamon, cloves), 1 oz currants.
Method: Simmer the garlic in water until tender, strain and place in fresh cold water, grind the cooked garlic with cheese, eggs and spices. Prepare small or large tart cases and prebake lightly in a 400 degree oven. Pour the filling into the prepared tart cases and return to a 350 F oven until firm to the touch.

Per fare morselletti, cioè mostaccioli alla Milanese. Cap CXLII. Sesto libro..
Piglinosi quindeci uove fresche, & battanosi in una cazzuola, & passnosi per lo setaccio con due libre & mezza di zuccaro fino fatto in polvere, & mezza oncia di anici crudi, overo pitartamo pesto, & un grano o due di muschio fino, & mettanosi con ese libre due & mezza di farina, & battasi ogni cosa per tre quarti d’hora, di modo che venga la pasta come quella delle frittelle, & lascisi riposare per un quarto d’hora, & ribbattasi un’altra volta, poi si habbiano apparecchiati fogli di carta fatti a lucerne onti, overo tortiere altre di sponde con cialde sotto senza essere bagnate di cosa alcuna, & dapoi mettasi essa pasta dentro le lucerne, o tortiere, & non sia d’altezza piu che la grossezza d’un dito, & subito si spolverizzino di zuccaro, & ponganosi nel forno che sia caldo, overo quelle delle tortiere, cuocanosi come le torte, & come tal pasta sarà sgonfiata, & haverà in tutto persa l’humidità, & sarà alquanto sodetta, cioè sia come una focaccia tenera, cavisi della tortiera o lucerna, & subito si taglino con un coltello largo & sottile, a fette larghe due dita, & lunghe a beneplacito, & rimettanosi nel forno con fogli di carta sotto a biscottarsi, rivoltandoli spesso, però il forno non sia tanto caldo come di sopra, & come saranno bene asciutte, cavinosi, & conservinosi perche sono sempre migliori il secondo giorno che il primo, & durrano un mese nella lor perfettione.
To make little morsels, that is “mostaccioli” in the Milan style
Take fifteen fresh eggs and beat them in a casserole and pass through the sieve with two and a half pounds of sugar fine and powdered, and half an ounce of raw aniseed or partly crushed (aniseed) and a grain or two of fine musk, and put with this two pounds and a half of flour and beat everything for three quarters of an hour, so that it becomes like the pasta for fritters and let it rest for a quarter hour and rebeat it another time. Then one takes a sheet of paper put into a “lucerne” and greased, or a ‘tortiere’ with wafers beneath that have not been bathed in such a way (not greased) and then put this paste into the ‘lucerne’ or ‘tortiere’ (specific pan types) until it is not higher than the thickness of a finger and immediately powder with sugar and put it into the oven that is hot, or the tart pan, and cook it like a tart and when this pasta is cooked (not wet) and will in all lose the humidity and it will be enough cooked, that is like a tender focaccia, pull out the ‘lucerne’ or ‘tortiere’ and immediately cut with a large thin knife, cut in slices as large as two fingers, and as long as one pleases, and put them in the oven with pieces of paper beneath the biscuits, turn them enough, ensure that the oven is not as hot as the one above (second baking is at a lower temp than first), and when they are well dried, pull them out and save them because they are always better the second day than the first and they will keep for a month in their perfection.
Notes:
Lucerne is a rectangular pan that closely resembles a modern lasagna pan in shape.
Tortiere is literally a pan for tarts, generally circular. The tortiere can also be configured so that the pie can be baked in coals in the fire, a little like a dutch oven.
Mostaccioli in Florio (1620) is defined as a bread or gingerbread type item. From the text it most closely resembles a biscotti recipe and has been translated as such throughout the rest of the text. Most likely mostaccioli is a term used for a specific type of biscotti.

Anise biscotti
Ingredients
5 eggs (organic free range, size large)
12 oz sugar (pure cane)
12 oz all-purpose flour (stoneground organic white)
2 teaspoons anise seed (Pimpinella anisum) ground finely
pinch salt
Method
The oven was preheated to 360°F and a 9 x 13” non-stick pan was greased with butter.
Eggs were beaten and strained to remove membranes. Sugar, flour and anise seed was added to the mixture which was beaten with a wooden spoon for ten minutes. After this time no air had been incorporated into the batter, and it was transferred to a KitchenAid stand mixer and beat at medium speed for 5 minutes. The batter was then allowed to rest for thirty minutes. Following resting the biscotti batter was re-beaten for five minutes.   This was then poured into the greased pan and leveled by gently tapping the pan on the counter. The biscotti were cooked for thirty-five minutes, until the batter came away from the side of the pan and the center was springy and dry to the touch.
The cake was turned onto a cutting board, the edges and bottom were then trimmed with a sharp knife. This trimming, while not requested in the original recipe was performed as the bottom and sides of the biscotti were very dark, almost black. As we are given instructions to stop the biscotti from browning in other recipes it was assumed that they should be as pale as possible. Thus the dark cooked edges were removed to improve aesthetic appearance. The cake was then cut down the middle, resulting in two 4.5” wide pieces, these pieces were then sliced thinly to yield the biscotti. Biscotti were arranged on baking sheets lined with cooking parchment and returned to the oven that had been reduced in temperature to 210°F. Every 15 minutes the biscotti were removed from the oven and turned over, the biscotti were cooked for 90 minutes. After which time the biscotti were moved to a rack, the oven was turned off and the biscotti were returned to the oven overnight to complete drying.
Weights and measures
In the introduction of Epulario e segreti vari (Turco 1636) we are given the tuscan weights and measures for the 16th century. The “libra” or pound is a measure that varied by location, is given as about 348 grams (g) or the equivalent to 12 modern ounces. There were 12 ounces per pound, making the medieval ounce equivalent to the modern one. The grain or “grano” is 1/24 of a “dragma”, equivalent to 0.05g. A dragma is equivalent to 1/8 of an ounce.

Ove plene. Anonomia Veneziana XLVII
Se tu voy fare ove implite, toy le ove e mitili a bolire e fay che siano ben duri e quando sono cocti traili fuora e mitili in aqua freda e schovrali e tagliali per mezo e trane fuora lo rosso e toy caxo magro al piú che tu poy che sia ben dolze e herbe bone che tu ay ben monde e ben lavate e pestali in lo mortaro. Quando sono bene menate, toy lo rosso de l' ova, el chasso e le specie e mecti in el mortaro con le herbe bone insieme e pesta bene e fay pastume, e distempera con ove crude e fay che non sea bono, e miti in la padella sopra el focho, e toy li elapi del ova che tu ay e impleli de questo pastume e fay choxere. Quando sono cocti trali fuora e polveriza di sopra del zucharo e dali caldi a tavola. E se tu voy fare savore, toli, etc.
Stuffed eggs The anonymous venetian cookbook
If you want to make stuffed eggs. Take the eggs and put them to boil and make sure that they are hard cooked. When they are cooked pull them out (of the hot water) and put them in cold water. Peel and slice (the eggs) in half and remove the yolk (reserve). Take the fattest sweetest cheese that you have. Take the best herbs that you have, peel them (from the stalk) wash and grind them together in a mortar. When they (the herbs) are well ground take the egg yolks, the cheese and spices and put them in the mortar with the good herbs. Grind all these things together to make a fine paste and temper (mix) with raw eggs until it is good (has the right consistency). Meanwhile put a frying pan over the fire. Take the egg halves and stuff with the paste (of egg yolks and cheese) and put them to cook (in the frying pan). When they are cooked remove from the pan and powder them with sugar before serving them hot to the table. And if you want to serve them savory take them (without sugaring them), etc.

Stuffed Eggs
Ingredients
1 dozen hard boiled eggs
1 packet fresh thyme
3 tsps ground ginger
salt & pepper
8 oz cream cheese, Sour cream
Method: Cut the eggs in half and reserve the yolks in a separate bowl. Warm the cream cheese to room temperature and beat well to soften. Add the egg yolks, about a tablespoon of fresh thyme leaves (or to taste) the ginger salt and pepper. If the mixture is too stiff add sour cream. A food processor makes the whole thing easier. Stuff the reserved egg yolks with the cheesy yolk mixture and serve.

Per cuocere ogni sorte di carni salate, & salami, Cap 113, secondo libro, Scappi
La coscia del manzo salata, over del boue, e la coppa del boue affaticato dal giogo, & la lingua d’esso boue, o di bufalo son le parti piu saporite, & migliori, e tutte le dette carni prima che si cocinino vogliono stare in acqua tepida fin’a tanta, che siano mollificate, & si hanna da cuocere in un vaso agiato con acqua; le lingue alle volte si potranno cuocere con acqua, & vino; ma l’altre parti vogliono eser cotte all’acqua, e li salami richiedeno d’esse serviti sempre freddi; ma se saranno misalati cuocanosi, & servanosi come si dice nelle lor capitoli. In questo medesimo modo si cuoceno i presciutti del cignale, & del cervo.
To cook every sort of salted meat and salami
The shoulder of salted beef or cow, and the “coppa” of beef made from the yoke (?), and the tongue of this beef, or of buffalo are the best and most tasty pieces, and all these said meats, first before you cook them they need to soak in tepid water, until they become soaked/tender, and one puts them to cook in a vessel with plenty of water, the tongue at times one can cook with water and wine; but the other pieces should be cooked in water, and the salami requires that it is always served cold, but if they are half salted they can be cooked and served like it says in the relevant chapter. In this same way one can cook the ham of boar and deer.

Ham cooked in wine
Ingredients: ham, red wine, water, cloves and cinnamon
Method: Raw ham is first soaked to remove some of the salt then put to simmer in a pot containing 1 part wine to 3 parts water, 1 tsp whole cloves and a couple of cinnamon sticks. The ham is allowed to cool in this cooking liquid and when cold is served sliced.

Dalle mischianze, ottima insalata. Castelvetro
Ora, tra tutte le insalate che in questa stagione si mangiano, le mischianze, quali andrò notando, portano di bontà il vanto, e nella seguente maniera si fanno. Si piglia una parte delle spuntanti foglie della menta riccia, quelle del nasturzio, del basilico, della cidronella, le cime della pimpinella, del dragone, i fiori e le foglie della borana, i fiori dell’erba stella, i germogli del rinascente finocchio, le foglie della ruvola gentile e dell’acetosa e i fiori del rammerino, alcune violette mamole, le più tenere foglie overo i cuori della lattuca e simiglianti. Queste rar’erbe, ben nettate che fiano d’ogni secca foglia e in più acque ben lavate e un po’ poco asciutte con un mondo pannicello di lino, si acconciano come ormai s’è, parlando d’altre, insegnato.
Ma perché non è assai l’aver molte buone erbe per fare che la insalata riesca buona, conciosia cosa che la bontà di quella altretanto consista in saperla fare, giudico esser ben fatto, anzi di proceder più oltre, dimostrar qui il modo di farla. Laonde dico che monta molto a saperla lavare e poi condirla, essendo che molte cucinatrici e cuochi oltramontani, avendo l’erbe preste a lavare, quelle in un secchio pieno d’acqua overo in alcuno altro vaso mettono, e dopo averle in quello un poco dimenate e slavacchiate, non le tirino fuori di là colle mani, ma colino l’acqua, il che fa che la rena, che attorno l’erbe si sta, vi si rimanga, onde, nel mangiarsi poi l’insalata, si sente con non picciol noia sotto i denti; perciò conviene che la persona che la dèe fare, avendosi prima le mani lavate, metta l’erbe in un catino pien d’acqua, e dopo averle quivi bene dimenate, le cavi fuori, e ciò facci almen tre o quattro fiate, e così vedrassi nel fondo del vaso la rena, e ogni altra lordura si resterà; e poscia averle bene sgocciolate e alquanto asciutte, come a dietro ho detto, si pongono nel piatto ove prima un poco di sale sia, e in porvi le erbe vi si dèe andare spargendo sopra del sale e, dopo, l’olio con larga mano; e ciò fatto, si vogliono rivolgere molto bene con le dita ben monde, overo col coltello e con la forchetta, ch’è più graziosa maniera; e questo si fa acciò che ogni foglia pigli l’olio, e non fare come i Tedeschi e altre straniere generazioni fanno, li quali, appresso avere un po’ poco l’erbe lavate, in un mucchio le mettono nel piatto e su vi gittano un poco di sale e non molto olio, ma molto aceto, senza mai rivolgerla, non avendo eglino altra mira che di piacere all’occhio; ma noi Italici abbiam più riguardo di piacere a monna bocca. Altri fan vie peggio, che così pure ammucchiate con sale e solo aceto in tavola le mandino, onde convien poi quivi porvi l’olio, ché l’erbe di già abbeverate d’aceto non posson pigliar l’olio; né rimovendole mai, la maggior parte di quelle si rimangano pura erba, buona da dare a’ paperi. Perciò a farle buone conviene, postovi l’olio, rivolgerle, e poi porvi l’aceto, e da capo rivolgerla tutta, e chi così farà e non la troverà buona, dolgasi di me; e che sia vero che molto sale e olio vi si richiede e poco aceto, ecco il testo della legge insalatesca, che dice:
Insalata ben salata,
poco aceto e ben oliata;
e chi contro a così giusto comandamento pecca è degno di non mangiar mai buona insalata.
The right way to make a good salad
Translation from “The fruit, herbs & vegetables of Italy: an offering to Lucy Countess of Bedford. Giacomo Castelvetro, Gillian Riley. 1989 Viking, New York, NY. Provided by Johnnae Ilyn Lewis
Of all the salads we eat in the spring, the mixed salad is the best and most wonderful of all. Take young leaves of mint, those of garden cress, basil, lemon balm, the tips of salad burnet, tarragon, the flowers and most tender leaves of borage, the flowers of swine cress, the young shoots of fennel, leaves of rocket, of sorrel, rosemary flowers, some sweet violets, and the most tender leaves or the hearts of lettuce. When these precious herbs have been picked clean and washed in several waters, and dried a little with a clean linen cloth, they are dressed as usual, with oil, salt and vinegar.
It takes more than good hers to make a good salad, for success depends on how they are prepared. So, before going any further, I think I should explain exactly how to do this.
It is important to know how to wash your herbs, and then how to season them. Too many housewives and foreign cooks get their green stuff all ready to wash and put it in a bucket of water, or some other pot, and slosh it about a little, and then, instead of taking it out with their hands, as they ought to do, they tip the leaves and water out together, so that all the sand and grit is poured out with them. Distinctly unpleasant to chew on…
So, you must first wash your hands, then put the leaves in a bowl of water, and stir them round and round, then lift them out carefully. Do this at least three or four times, until you can see that all the sand and rubbish has fallen to the bottom of the pot.
Next you must dry the salad properly and season it correctly. Some cooks put their badly washed, barely shaken salad into a dish with the leaves still so drenched with water that they will not take the oil, which they should to taste right. So I insist that first you must shake your salad really well and then dry it thoroughly with a clean linen cloth so that the oil will adhere properly. Then put it into a bowl in which you have previously put some salt and stir them together, and then add the oil with a generous hand, and stir the salad again with clean fingers or a knife and fork, which is more seemly, so that each leaf is properly coated with oil.
Never do as the Germans and other uncouth nations do – pile the badly washed leaves, neither shaken nor dried, up in a mound like a pyramid, then throw on a little salt, not much oil and far too much vinegar, without even stirring. And all this done to produce a decorative effect, where we Italians would much rather feast the palate than the eye.
You English are even worse, after washing the salad heaven knows how, you put the vinegar in the dish first, and enough of that for a foot bath for Morgante, and serve it up, unstirred with neither oil nor salt, which you are supposed to add at table. By this time some of the leaves are so saturated with vinegar that they cannot take the oil, while the rest are quite naked and fit only for chicken food.
So to make a good salad the proper way, you should put the oil in first of all, stir it into the salad, then add the vinegar and stir again. And if you do not enjoy this, complain to me.
The secret of a good salad is plenty of salt, generous oil and little vinegar, hence the Sacred law of salads:
Insalata ben salata, Poco aceta & ben oliata. : Salt the salad quite a lot, Then generous oil put in the pot, And vinegar but just a jot.
And whosoever transgresses this benign commandment is condemned never to enjoy a decent salad in their life, a fate which I fear lies in store for most of the inhabitants of this kingdom.

Mixed Green Salad
Ingredients
Baby greens salad mix
Kosher salt
Red wine Vinegar
Extra Virgin Olive Oil
Method
Toss the washed and dried greens with a pinch of salt, add olive oil and mix thoroughly, finally sprinkle with a little red wine vinegar, toss the salad, serve immediately.

Per far Mostarda Amabile Cap CCLXXVI, secondo libro Scappi
Piglisi una libra di sapor d'uva, un altra di cotogne cotte in vino & zuccaro, quattro oncie di mele appie cotte in vino, & zuccaro, oncie tre di scorze di melangole condie, oncie due di scorze di limoncelli condii, & meza oncia di noce moscate condite, & pestinosi tutte le conditure con il cotogno, & con le mele appie nel mortaro, & come ogni cosa sarà pesta, si passerà per lo setaccio insime con il sapor d'uva, & si giungeranno con le dette materie tre oncie di senapa purgata, & pir o meno, secondo si vorrà forte, & come sarà passata vi si metterà un poco di sale, & zuccaro fino pesto, meza oncia di cannella pesta, & un quarto di garofani pesti, & non volendo pestare le conditure, battanosi minute, & non havendo poi sapor d'uva, si potrà far senza, pigliando piu cotogne, & mele appie cotte nel modo soprascritto.
Per fare sapore d'uva negra Cap CCLXXIIII
Piglisi l'uva negra, che habbia del sodo, & sia quella che si chaima gropello, cioè cesense, che ha le coste rosse, sughinosi i raspi, & mettanosi a bollire nella cazzuola con foco lento per un'hora, & dapoi piglisi il sugo che tal'uva haverà fatto, & colisi per una stamigna, & per ogni libra di sugo, piglinosi otto oncie di zuccaro fino, & facciasi ribollire in una cazzuola, schiumandolo, & con esso si aggiungera all'ultimo un poco di sale, & cannella intera, & facciasi bollire a foco lento, tanto che pigli la cottura, & come sarà cotto, conservisi in vasi di vetro, o alberelli invetriati.
Sweet Mustard Scappi Cap CCLXXVI, folio 95, 2nd book.
Take a pound of sauce of grapes, and an other of quinces cooked in wine and sugar, four ounces of "appie" apples cooked in wine and sugar, three ounces of candied peel of eggplant, two ounces of candied lemon peel, and half an ounce of candied nutmeg, and paste all the candied together with the apples and quinces in a mortar. When everything is ground pass it through a sieve together with the grape sauce, add to the said material three ounces of cleaned mustard seed, mor or less depending on how strong you want it. And when it is passed (mixed) put in a little salt and sugar finely ground, half an ounce of cinnamon, and a quarter of cloves, and if you don't want to make a paste of the candies then chop them minutely. If you don't have sauce of grapes one can make it without, take more quinces and apples cooked in the above said manner.
To make sauce of black grapes Scappi Cap CCLXXIIII folio 95, 2nd book
Take black grapes, that are firm, those that are called "gropello", that is "cesenese", that have a red skin, break them and put to boil in a casserole on a low fire for an hour. After take the juice that they have made and strain through a sieve. And for every pound of juice take eight ounces of fine sugar and put it to reboil in a casserole, scum it well and to this add at the end a little salt and whole cinnamon and let it boil on a slow fire until it takes the cooking (the implication here is that the sauce reduces and becomes syrupy) and when it is cooked conserve it in a glass or glazed pottery vessel.

Sweet mustard
For the grape sauce:
1 lb red or black grapes
4 oz sugar
1 " stick cinnamon
For the apples cooked in wine and sugar:
3 apples
1/2 cup wine
1/2 cup water
1/3 cup sugar
For the mustard sauce:
1 oz candied lemon peel
1 small pinch ground nutmeg
1/4 teaspoon ground cinnamon
1 pinch cloves
1 oz mustard seed ground
pinch salt
Take the grapes, break the skins and place in a covered pot on a low heat for one hour. Strain the grapes through a sieve and then strain the resultant pulpy juice through a jelly bag or cheesecloth. This should yield 8 oz of grape juice. Add the sugar, return to the pan and bring to a boil. As it boils remove any scum that rises to the surface. Simmer for about 20 minutes until the sauce reaches a consistency that is tacky and thick and is before the jelly stage.
Core the apples, chop roughly and place in a pan with the wine and sugar, simmer until tender. Remove the apples from the liquid and press through a sieve or other strainer, to remove skin and mash apples.
Blend 8oz grape sauce with 8 oz of apple mush in a blender with the lemon peel and remaining spices including the mustard. Blend until smooth. This is a sweet, tangy, fruity mustard, in every way friendly (which is the literal translation of amabile). Makes enough to fill a 16 oz canning jar, serves 30 for feast.

De’ fagiuoli turcheschi, Castelvetro
Nella passata stagione ho a pieno ragionato della fava fresca e secca; or qui mi convien ragionare de’ fagiuoli, frutto o legume molto simigliante a quelle di gusto; e di due spezie ne abbiam noi, né di niuna crudi mangiamo. L’una è de’ men communi e più grossi, li quali son tutti o bianchi over macchiati di rosso e di nero. L’altra spezie è de’ più minuti e tutti bianchi con un occhio nero nel ventre. I primi si nominano turcheschi, li quali ascendono molto in alto; però chi non gli pianta vicino alle siepi conviene, volendone aver molto frutto, piantarvi a canto de’ rami di fronde secchi, a’ quali appiccandosi possano in alto montare; e perché portano una bella foglia verde, le donne in Italia e spezialmente in Vinezia, ove son molto vaghe dell’ombra e della verdura e ancora per poter dalle finestre loro vagheggiare i viandanti senza da coloro esser esse vedute, usano di porre su le finestre delle camere loro alcune cassette di legno lunghe quanto è larga la finestra, né più larga d’una buona spanna e piene d’ottima terra; in quella piantano dieci o dodici di que’ fagiuoli a luna crescente di febraio o di marzo o d’aprile, e poi con bastoncin bianchi vi formano una vaga grata alla quale essi s’attaccano, sì che d’una piacevole ombra tutta la finestra adombrano. Gli ortolani ancora ne’ colti loro fanno siepi di canne o di bastoni bianchi della canape, a canto alle quali piantano quantità di simile legume, e così vengono alla vista a rendere i loro orti più vaghi e maggior coppia di fagiuoli raccolgono. I baccelli adunque di questo legume, mentre son verdi e teneri, né alla lor perfetta grandezza pervenuti, cocendoli tutti intieri e acconciandoli come de’ lupuli ho mostrato, son molto buoni. Secchi poi se ne fanno buone minestre, cocendogli in ottimo brodo.
On turkish beans.
In the past season I have given full account of the fava been fresh or dried, now I shall give an account of the fagioli (bean) fruit or legume very similar to that tasted, and the two species we have no-one eats raw. The one is less common and is larger, it has all what or flecked with pink and red. The other species is much smaller and is all white with a black eye in the middle. The first we call Turkish, it grows very tall, so you should grow them against a trellis, or if you want a lot of fruit (a good crop) plant them against dried sticks or branches, the which fasten themselves tightly to it so they can raise themselves up. Because the they have beautiful green leaves, the women in Italy, especially in Venice, where there is much longing for shade and of greenery and also to be able to have the windows desireable to passers by without color being lost, They place around the windows of their rooms several wooden boxes, as long as the width of the window, if not larger by a good span, and full of good dirt. In this they plant tent or twelve of these beans in the new moon of February or March or April. Then with white sticks they make a rough trellis to which these attach themselves, and this creates a pleasant shade over all the windows so adorned. The market gardners still collect canes from the hedgrows or white sticks from the hemp, against which they plant a number of these same beans. And thus they come to make the view of their garden more desirable and also collect more beans. The bean pod of this bean, when it is young and tender, is at it's most perfect point, cook them all intact and dress them as I have described for hop sprouts *, and they are very good. When they dry one can make good dishes (minestre), cooking them in the best broth.
* - ben bene sgocciolata in un piatto netto posta, con sale, con assai olio, con poco aceto, od in suo luogo succo di limone, e un poco di pepe franto e non polverizzato l’acconciamo - very well drained in a clean plate with salt, enough oil and a little vinegar, or in place of that lemon juice, and a little cracked but not powdered pepper we dress them.

Green Bean Salad
Ingredients:
1 lb fresh green beans, ends removed
1 tablespoon lemon juice
3 tablespoons extra vergin olive oil
1 teaspoon black pepper corns, cracked (not ground)
1 pinch salt
Method:
Cook the beans in lightly salted boiling water until tender crisp, cool in an ice water bath, drain well and dry completely. Place dried, cold beans in a dish, sprinkle on remaining ingredients, toss and serve immediately.

Pani di latte et zuccaro, Messisbugo
Prima per fare cinquanta Pani de Latte e Zuccaro di Oncie nove l’una
Fatto che haverai la tua Sconza, ò levaturo, pigliarai di fiori di farina burattata libre 35 e tanto meno, uqnto meno sarà quella di che haverai fatto il levaturo, e libre 6 di Zuccaro ben bianco, e Torli d’uova 75 e libre 3 d’acqua rosata, e libre 6 di latte fresco, e oncie 6 di butiro fresco, e impastarai il tuo Pane, avvertirai bene, che l’acqua, o latte non scottasse, e farai anchor ache i torli d’uova sian caldetti, & li scalderai, ponendoli nell’acqua calda, e li porrai, il conveniente sale, e farai la pasta, sic he non stane dura, ne tenera, ma piu tosto ch’habbia del saldetto, e la gramarai molto bene, e poi farai il tuo pane, e lo lasciarai ben levare, e lo cuocerai con grande ordine, sic he non pigli troppo fuoco, ma che al tuo Giuditio stia bene, e questo pane e piu bello à farlo tondo che intorto, o in pinzoni, sia dopoi piu grande, o piu picciolo, come tu vorrai: ti governerai adunque secondo questo modo, che è provato.
Bread of milk and sugar
To first make fifty breads of milk and sugar of nine ounces each. Having made your yeast froth you will take thirty five pounds of the flower of wheat sifted and a much less amount so that it will be enough to have made the yeast, six pounds of white sugar and 75 egg yolks, three pounds of rose water, and six pounds of fresh milk, and six ounces of fresh butter, and you will mix your bread, you will note well that the water or the milk does not scorch, and you will make certain the egg yolks are to be warm, and you will scald them putting them in the hot water, and you will put suitable salt, and you will make the dough, so that it is not hard or tender but more hard than you would have it firm, and you will knead it very well, and then you will make your bread and you will leave it to rise well, and you will cook them with serious care so that they do not take too much fire, but that at your very good judgement and this bread is made more beautiful by making them round, that twist or in fritters, then they can be made larger or smaller, whatever you will want, you will govern yourself to one according to the way it is needed.
Translation by Master Basilius Phocus of the Midrealm.

Bread of milk and sugar
Ingredients:
1 pkt instant yeast
1 cup lukewarm water
2 3/4 lbs all purpose flour
4 ounces white sugar
8 egg yolks
3 ounces rose water
12 ounces whole milk
1 ounce butter
1/2 ounce salt
Method:
Mix together 1 cup of the four, the water and the yeast, allow to rise for about an hour until frothy. Melt the butter and arm the milk and sugar in a pan, add the yolks and mix thoroughly. Add the milk mixture to the prepared yeast sponge and mix well. Add flour bit by bit until the dough is firm yet smooth and soft. Put the dough to rise, until doubled in size. When risen knock the dough back and shape into rolls, twists, braids or whatever you wish. Pre heat oven to 375 F. Place rolls on a floured tray and allow to raise a second time. Bake for 30 to 40 minutes until the bread is a golden brown and sounds hollow when tapped. Alternatively the bread may be glazed by washing with egg yolk and milk.
Redaction courtesy of Mistress Rachaol Mackrieth of the Midrealm

Per far minestra di tortelletti d’herba alla Lombarda Cap CLXXIX Secondo libro, Scappi
Piglinosi biete, e spinaci, taglianosi minute, & lavinsoi in piu acque, e strucchisi fuori l’acqua, faccianosi soffriggere con butiro fresco, & con esse ponasi a bollire una brancata d’herve odorifere, & cavinosi, & pongasi in un vaso di terra o di rame stagnato, & giungavisi cascio Parmeggiano grattato, & cascio grasso, tanto dell’uno quanto dell altro, & pepe, cannella, garofani, zafferano, uva passa, & uove crude a bastanza; & se la compositione fosse troppo liquida pongavisi pan grattato, ma se sarà troppo soda, mettavisi un poco di butiro, & habbiasi un sfoglio di pasta fatta nel modo che si dice nel capitolo 177. & faccianosi i tortelletti piccioli, & grandi, facendoli cuorcere in buon brodo di carne, & servanosi con cascio, zuccaro, & cannella sopra.
To make a dish of tortellini of herbs in the Lombard style, Chapter 179
Take beet (beet tops or swiss chard), and spinach, chop very finely, and wash in more water and then drain out all the water. Put the greens to fry in fresh butter and with them add to boil a hand full of odiferous herbs. Take them out and put them (herbs and greens) into a jar of pottery or of tinned copper, and add grated parmesan cheese and fat cheese, more of the one than of the other. Also add pepper, cinnamon, cloves, saffron, dried currants and enough raw eggs. If the mixture becomes too soft and bread crumbs, but if it is too hard, add a little butter. Have a sheet of pasta made in the way that is described in chapter 177. And make small and large tortelletti, and cook them in good meat broth, and serve them with cheese, sugar and cinnamon above.

Lombard Tortellini
Ingredients:
Pasta :
4 cups all purpose flour
good pinch salt
1 tablespoon butter melted
1 tablespoon sugar
1 tablespoon rose water
Warm water to mix (about 1 1/4 cups)
Stuffing:
1 bundle Swiss chard
1 bundle spinach
parsley, mint, marjoram
15 oz ricotta
6 oz parmesan cheese
Pepper, cinnamon, cloves, saffron and salt to taste
1 oz currants
1 or 2 eggs
Method:
Make the pasta and allow to rest. Wash and coarsely chop the spinach and herbs, then saute in a little butter until melted. In a food processor mix the herbs, cheese, spices and sufficient eggs to make a firm batter. Roll out the pasta (seond to last setting on most hand cranked pasta machines) to a relatively sturdy pasta dough. Lay the pasta out on a table, place spoon fulls of the filling on the pasta, fold the pasta over and seal the edges with a little water. Pasta can be frozen on sheets and then bagged for cooking later. To cook bring a large volume of salted water to a boil and add the pasta, bring back to a roiling boil and cook for not more than five minutes. Serve hot dusted with spices, parmesan cheese and a little sugar.

Per arrostire nello spedo la schiena di boue o di vaccina Cap VI, Primo libro, Scappi
Anchor che non sia in uso ponere nello spedo tal carne, pur io ritrovo che si possano arrostire, & maggiormente quando saranno di meza età. Piglierasi dunque la schiena, & si compartirà in pezzi, che non passino libre quattro, & ciascheduno di loro si farà stare per quattro hore in soppressa con sal trito, finocchio over pitartamo, pepe ammaccato, un poco d'aglio battuto, ponendoli poi nello spedo senza essere rifatti, ne impoillottati di lardo, & se vi si vorranno ponere alcuni rami di rosmarino per dentro, sarà in arbitrio, & similmente alcune cipolle spaccate sotto nella ghiottela, lequali si cuoceranno con il grasso che da lor cascherà sopra, & cotte che sarranno, si serviranno cosi calde con le cipolle sopra, misticate con un sapore fatto d'aceto, mosto cotto, & spetierie communi.
To roast on the spit the shoulder of beef or cow.
One does not normally use this cut of beef on the spit, but I have found that it is possible to roast it, usually when the animal is young. Take the shoulderof beef and cut it into pieces, none bigger than four pounds, and each of these should be marinated for four hours in a marinade consisting of fine salt, ground fennel seed, ground black pepper and a little chopped garlic. Put this meat on the spit without pre-cooking it or larding it with fat, if you want you can skewer it with several sticks of rosemary. Similarly place sliced onions in the drip tray beneath so they may cook in the falling fat. One can then serve it hot with the cooked onions mixed with a sauce made of vinegar, grape must and common spices.

Roast beef
Method Rub a 4lb prime rib roast generously with 2 tablespoons of a spice rub consisting of containing 2 part salt, 2 part fennel seed, 1 part black pepper, 1 part chopped garlic. Return to the fridge and marinate for four hours. Preheat the oven to 450 F. Place the beef on roasting trays, with sliced onions around the roast, place into the oven and reduce the oven temp to 400 F immediately. For medium rare beef cook for 15-20 minutes a pound Allow the beef to rest for 15 minutes before carving. Serve the roasted onions on the side of the beef after mixing with a little vinegar, grape must and spices.

Per far minestra di riso, et farro con brodo di carne. Cap CLXXXIIII, Secondo libro, Scappi.
Piglisi il riso buono, et ben netto nel modo che si netta quello di che si fa la farina nel capitolo 115 pongasi in un vaso con tanto brodo, che stia coperto, et il brodo sia freddo, et come il riso haverà sorbito una parte del brodo, mettavisi brodo caldo a bastanza con cervellate gialle, per darvi il sapore; et cotto che sarà in questo modo si potrà maritare con uove sbattute, cascio grattato, pepe, cannella, et zafferano; Ma volendo servilo cosi semplice senze maritarlo, servasi solo con cascio, zuccaro, et cannella, et un poco di brodo grasso sopra. In questo medesimo modo si potrà cuocere il farro, ma non importerà metterlo in brodo caldo. Volendo il sudetto riso in altri modi tengasi l'ordine che si tiene nel libro de i pesci nel cap 220.
To make a dish of rise, or spelt with meat broth. Cap 184, second book, Scappi
Take good rice and wash it well, in the same way that one is directed to wash wheat in chapter 115. Put it into a pan with enough broth to cover it, and the broth should be cold. When the rice has absorbed a part of the broth add enough hot broth with yellow sausage, to give it taste. When it is cooked in this way one can enrich it with beaten eggs, grated cheese, pepper, cinnamon and saffron. But if you want to serve it thus simply, without enriching it, serve it only with cheese, sugar and cinnamon and a little fat broth on top. In the same way one can also cook spelt, but one should not put in hot broth. If you want the said rice in other ways hold to the instructions that one is given in the book on fish in chapter 220.

Risotto
Ingredients:
1 cup arborio rice
1.5 - 2 cups broth
2 oz grated parmesan cheese
pinch saffron, grated pepper and cinnamon to taste
Method: Wash the rice and drain, then put into a pan with enough cold broth to cover (a little over 1 cup) put the remaining broth into a pan and heat. Bring the rice to a simmer and watch level of liquid carefully, when all the broth has been absorbed add 1/2 cup broth and stir, when this has been absorbed check for doneness, if not done add a further 1/2 cup broth, continue to simmer and stir. When rice is cooked stir in spices and cheese. Serve hot.

Per alessare & cuocere in forno le soprascritte zucche intiere piene di diverse compositioni, CCXXI, Secondo libro Scappi
Volendo alessare le sudette zucche, nettinosi con diligenza delle loro scorze, havendo avvertenza di non romperle, e facciavisi un buco tondo nella parte del fiore, o del pedone, & conservisi quel ruotoletto che si leva, & con ferri roncigliati che taglino cavinosene destramente gl'interiori, & come sarà netta empiasi d'una compositione, fatta di carne magra di vitello o di porco battuta con altretanto lardo & presciutto, & giungavisi cascio, rossi d'ouva, uva passa, spetierie communi, & zaffarano, & habbinosi pollastrelli, o piccioni piccolini senza osso ripieni, & ponganosi nella zucca con essa compositione, & come sarà piena, truisi il buco, & ponganosi essa zucca in un vaso porportionato, di modo che non possa moversi, con tanto brodo, che stia piu di meza coperta con presciutto tagliato in fette, o ventresca di porco salata. Il che si fa accioche la zucca pigli il sapore, & non sia insipida, & con esso brodo pongasi pepe, cannella, & zafferano, & facciasi cuocere su le bragie, tenendo il vaso turato, che non posso fiatare, & quando haverà bollito per un pezzo, fin'a tanto che la compositione sia cotta, colisi il brodo con il proprio vaso, & facciasi andar con destrezza la zucca in un piatto grande, servendola cosi calda con il presciutto o ventresca intorno. Si potrebbe ancho empire la detta zucca con latte, uove battute, zuccaro, & prescuito vergelato taliato a dadi. Si potrebbe ancho fare in un'altro modo, cioè fatto che sarà il buco senza esser netta della scorza, cavinosigli l'interiori, & con distrezza circondisi la zucca di dentro si nel fondo come nelle sponde con fette di presciutto vergellato, & habbinosi cervellate gialle crude tagliate, overo della compositione, et facciasi un suolo nel fondo, et habbianosi picioni piccioli, pollastrelli, et quaglile, et altri ucelletti piccioli privi d'interiori, e con l'ossa ammaccati, e spolverizzati di pepe, cannella, garofani, et noci moscate, et ponganosi ad un per uno nella zucca, accomondandoli con la medesima compositione di cervellate, et nell'ultimo sopra li detti volatili mettasi una fetta di carne di vitella spolverizzata della sudetta spetieria, et essa fetta copra tutta la compositione, turisi poi il buco con qualla parte di cocuzza che si è cavata, et circondisi la zucca con fogli di carta, et lighisi la bocca con lo spago et ponasi in forno men caldo che se si volesse cuocere il pane, et mettasi in modo che possa havere lo caldo temperato per tutto, et siani sotto un suolo di rame o di terra senza sponda, il che si fa accioche quando sarà cotta, si posso cavare senza romper la zucca, et quando sarà stata in forno per due hore, et piu o meno secondo la grossezza, cavisi, e sciolgasi dalla carta, et turisi il buco, et pongasi sopra u'altro coperchio di scorze cruda laquale habbia attaccate alcune frondi et servasi calda. In essa zucca si puo fare una oglia potrida, havendo però cotti li ligumi come si dice dell'oglia potrida nel cap 152.
To boil and cook in the oven the above written squash, whole and filled with various stuffings, Chapter 221, 2nd book, Scappi.
If you want to boil the above said squash, peel them carefully from the skin, taking care not to break the flesh of it, and make a round hole where the flower was or the stem, and keep that round piece that one takes off, and with an iron spoon that cuts pull out very carefully the innards, and when it is cleaned fill it with a stuffing. Make it (the stuffing) with lean veal or pork chopped with additional lard and ham, and add cheese, egg yolks, currants, common spices and saffron. And if you have them pullets, or small pigions without bones stuffed, and put them into the squash with this filling and when it is full, close the hole. Put the squash into a casserole that is proportionately sized, so that the squash cannot move itself, with plenty of broth, so that it is more than half covered with ham cut into slices or pieces of salted pork belly. This one does in order that the squash takes some flavor, and so that it is not insipid, and into this broth add pepper, cinnamon and saffron and let it cook on the coals, keeping the casserole sealed so that it (the flavor) does not escape, and when it has boiled for a time, until the filling is cooked, strain the broth into another casserole and take with extreme care the squash and put it on a large plate, serve it hot as it is with the ham or pork belly surrounding it. One can also fill the squash with milk, beaten eggs, sugar and fatty ham cut into chunks. One can also make it in another way, that is make the hole without peeling the rind, pull out the innards and with care cut around the inside of the flesh and in the bottom put a layer of fatty ham, and have ready raw yellow sausage cut, or the stuffing above, and make a layer in the bottom. Have ready small pigeons, pullets and quail and other small birds cleaned of the innards and with the bones broken, powdered with pepper, cinnamon, cloves and nutmeg and put them one on the other into the squash, layering/surrounding them with the same stuffing of yellow sausage, and after the last top bird put a slice of veal powdered with the said spices, and this slice (of veal) should cover all the stuffing. Close the hole then in that part of the squash where one emptied it and surround the squash with a sheet of paper, and tie the hole shut with string and put it into the oven. The oven should be a little less hot than if one was baking bread, and put it in the oven so that all the squash is heated evenly. And one should put it onto a sheet of copper or ceramic, this one does so that when it is cooked it is possible to take it out without breaking the squash. And when it has been in the oven for two hours, plus or minus, depending on the size of the squash, take it out and remove the paper. Take away the hole (covering) and put on top another cover made of raw peel to which one has attached several fronds/leaves and serve hot. In this squash one can make an olio podrida, having first cooked the legumes like one says in the recipe for olio podrida in chapter 152

Stuffed squash
Ingredients:
Small pumpkin or squash
Pork butt
Boneless skinless chicken breast
Bacon
Parmesan cheese grated
egg yolks
currants
saffron
spices: cinnamon, clove, ginger, black pepper, nutmeg
Method:
Cut a hole in the top of the pumpkin and reserve the lid, remove the seeds and tissue from inside the pumpkin. Grind the pork finely and chop the bacon, mix together with the remaining ingredients except the chicken breast. Put a layer of the pork on the bottom of the squash and then the chicken breast, topping with another layer of pork stuffing. Wrap the whole thing in baking parchement or aluminum foil, making sure to close it up completely around the top. Bake in a 375 F oven until the internal stuffing registers 170 F on a probe. Remove from the oven and allow to sit for 10 minutes (this will raise the internal temperature to 180F correct for chicken). Unwrap, place the uncooked pumpkin lid on the pumpkin and serve.

Per far minestra di cavoli fiori con brodo di carne. Cap CXCV, Secondo libro, Scappi
Piglisi il cavolo fiore, il quale ha due stagioni, cioè la Primavera, & l'Autunno, e stachisi dal caspo in piu parti, lavisi in piu acque, & pongasi in brodo di carne, che bolla, & lascisi bollire per un quarto d'hora con cervellate gialle, & all'ultimo prima che si volglia servire pongavisi una brancata di herbuccie, & servasi caldo. D'essi cavli si possono coprire capponi alessati, spargendovi sopra cascio grattato, & cannella.
To make a dish of cauliflower with meat broth. Chapter 195, 2nd book.
Take the cauliflower, which has two seasons that is Spring and Autumn, and break it from the stalk in many pieces, and wash it in plenty of water, and put in boiling meat broth, and let it boil for a quarter of an hour with yellow sausage, and at the last before you serve it add a handfull of herbs and serve hot. This cauliflower one can use to cover boiled capons, sprinkling on top grated cheese and cinnamon.

Dish of Cauliflower
Ingredients:
Beef broth,
Cauliflower
Mixed herbs: thyme, parsley, marjoram
Cheese (asiago or ricotta salata)
Method:
Break the cauliflower into florets and wash. Bring the stock to a boil and add the cauliflower, cook until tender and just before serving add chopped herbs. Serve in platters with a sprinkling of cheese on top

Per far sapore di cerase fresche & d'altre fruti. Cap CCLIX, Secondo libro. Scappi
Piglinosi quattro libre di cerase Romanesche fresche non troppo disfatte, & facianosi cuocere in una pignata con una foglietta di agresto chiaro, & due oncie di mostaccuoli fini, & quattro di mollica di pane, un poco di sale, una libra di zuccaro, un oncia tra peppe, garofani, cannella, e noci moscate, & come saranno cotte passisi ogni cosa per la setaccio, & lascisi rifreddare, & servasi. In questo modo si può fare dell uva spina & de celsi.
To make a sauce of fresh cherries and other fruit. Chapter 267, second book.
Take four pounds of fresh roman cherries which aren't too ripe, and put them to cook in a pot with a foglietta (measure of approximately 1/2 liter) of clear verjuice, and two ounces of fine biscotti, four of crumb of bread, a little salt, a pound of sugar, an ounce between pepper, cloves, cinnamon and nutmeg, and when it is cooked pass everything though a hair seive and let it cool and serve it. In this way one can also make it with gooseberries and mulberries.

Gooseberry sauce
Ingredients:
3lb gooseberries
12oz sugar
4oz fresh bread (no crusts)
2oz biscotti (may substitute lady fingers)
pinch salt
1 pint verjuice or grape juice made sour with a little white wine vinegar
1 oz mixture of pepper, cloves, cinnamon & nutmeg. (I prefer more cinnamon than the others so spice according to your taste, whole spices yeild a more gentle flavor than ground)
Method:
Put everything except the sugar together in a pan, cook for about 20 minutes or until the gooseberries are soft then add the sugar, cook for a further 10 minutes. Pass everything through a strainer, pack hot into canning jars and process for 20 minutes for a pint. Alternatively the sauce may be reserved frozen.

Per fare & cuocere Maccaroni in piu modi per giorno quadregesimale. Cap CCLV. Terzo libro.
Piglisi una libra di fior di farina, & una libra di pangrattato, passato per lo foratoro minuto, impastisi ogni cosa con acqua che bolla & oglio d'olive mescolato con un poco di zafferano, e faccia la pasta che non sia troppo soda, ma ben mescolata sopra una tavola, e come havera preso il caldo, faccianosi i gnocchi cioe maccaroni sopra la grattacascio, e poganosi a cuocere in acque che bolla con un poco di sale, & come saranno cotti, cavinosi e ponganosi in un vaso di terra o di legno, e mettavisi sopra una agliata fatta di noci peste, spigoli d'aglioi, pepe, & polpa di pane ammogliata nell'acqua calda, mescolisi ogni cosa insieme, & servanosi con pepe & cannella sopra. Ma volendo farsi maccaroni tirali ad basta, facciasi la pasta piu sodetto, & lascisi un pochetto riposare lo sfoglio sopra la tavola, e taglisi con lo sperone a liste quadre o in altro modo, a beneplacito, & faccianosi cuocere all'acqua e sale, e servanosi come i soprascritti. Et chi vorra potra ancho coprirli di salza verde.

To make and cook maccaroni in more ways for lenten days.
Take a pound of flour and a pound of grated bread passed through the finest sieve. Bind everything together with boiling water and olive oil mixed with a little saffron. Make pasta that is not too firm, but well mixed on the table (knead well) and when it has lost its heat make the gnocchi that is maccaroni above the cheese grater (*1) and put them to cook in boiling water with a little salt. When they are cooked strain and put them in a dish of clay or wood and put above a garlic sauce made of walnuts ground, garlic cloves, pepper and crumb of bread that has been soaked in hot water. Mix everything together and serve them with pepper and cinnamon above. But if one wants to make maccaroni drawn out enought, make the pasta more firm and leave it to rest as a sheet on the table and cut it with a sperone (*2) into square (four cornered) strips and cook them in water and salt and serve them as it is written above. And if you want they can also be served covered with green sauce.
(*1) - The noodles are made in the first instance the way that noodles for paprikash are often made. A soft dough is grated into boiling water. This would yield small dumpling style pasta shapes.
(*2) - The noodles can also be made like tagliatelle. The pasta is made more firm, rolled out into a sheet and cut with a Sperone. Scappi carries a picture of a "Sperone da pasticiero" - literal translation spur of the pasta chef. It has a curved knife on one end, a handle in the middle and what looks like a fluted cutting wheel on the other end. It would therefore allow you to make very fancy cut pasta.

Garlic Walnut Sauce

Torte di pere marzipanate

Pear tarts with marzipan

Marzipan pear pies

Capi di latte, Gallo
    Vinc. Come fate ancora il vostro capo di latte?
    Scal. Primamente pniamo la panna al fuoco in un caldarino ben netto, la quale moviamo di continu con un bastone bianco, fin ch’ella si gonfia, & levat all’hora dal fuoco, vi mettiamo due oncie di zucchero per libra di quella; non mancando a moverla col medesimo bastone, fin che vi si possa tener dentro il dito picciolo; facendola poi passare per lo sedaccio, òpezza di lino rara. Et fatto questo mettiamo dentro il caggio distermperato con l’acqua fresca, ò piu tosto con l’acqua rosa; e tutto ad un tempo poniamo ogni cosa ne i tazzoni, òpiatti, acioche si raffreddisca, e pigli corpo. Et a questo modo facciamo il capo di latte molto delicato; il quale nonpur voi altri nobili mangiate cosi volentieri coi cannoni freschi fatti di farina, & di zucchero, ma èanco assai migliore di quello che si fa in Venetia & in Padova
Head of milk
   Vinc. And how do you make your head of milk.
    Scal. First we put the cream to the fire in a well cleaned casserole, the which (cream) we move continually with a clean (white) stick, until is starts to enlarge (the point just before a simmer when the volume of cream appears to increase), then we take it at that time from the fire and put to it two ounces of sugar for each pound (the Italian libra or pound is 12 oz) of it, not forgetting to move it with the same stick, until you can hold into it your little finger, Then pass it through a hair strainer or piece of linen rag. And when this is done put inside it the rennet (coagulant) dissolved/mixed with fresh water or better still with rose water, and all at one time put everything in little cups or plates, in order that it cools and takes body. And in this way we make our head of milk very delicate, the which you other nobles eat willingly with the fresh rolled wafers made of flour and sugar, but it is also better than that made in Venice and Padova.

Panna cotta - cooked set cream