Recipe by Daniel Myers
This is a verly lightly flavored pie that should appeal to just about anyone. The saffron adds just enough flavor to keep it from being boring.
1 medium onion, finely chopped
1/2 lb. (2 cups) mozzarella, grated
Beat eggs, add other ingredients, and pour into an unbaked pie crust. Bake at 350°F until lightly browned on top - about an hour.
Source [Libro di cucina / Libro per cuoco, L. Smithson (trans.)]: CII - Tart of scallions or of onions, etc. If you want to make a tart of these things, take that which you want and let it well boil. Take first the water out and then squeeze out the water and finally chop / mash them and take fine lard and beat well; take eggs and fresh cheese and saffron and beat all together and make the tart.
Published: November 3, 2005
© Copyright 2017 Medieval Cookery