CXII - Tart of parmesan good
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Libro di cucina / Libro per cuoco (Italy, 14th/15th c. - Louise Smithson, trans.), entitled "CXII - Tart of parmesan good". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

CXII - Tart of parmesan good. Parmesan tart for 25 persons. Take eight pounds of pork loin and take 12 fresh cheese and take 6 dried cheese and 26 eggs and half a pound of sweet spices and 6 hens and 4 capons, and take the loin of the pork, boil well when it is cooked beat it and beat it with enough quantity of mint and parsley; and take 6 cheese fresh and 24 eggs of those that you have and salted lard much that is enough and well beaten and spices and saffron enough and of these things make a batter well beaten and well yellow (item 1). And take two fresh cheese and a white of an egg and paste and make white ravioli to have 9 with a crust of pasta (item 2), and take two fresh cheese and one dry and mink and parsley and paste all together and make 12 ravioli green (item 3). Take 4 cheese and bake beautiful slices across and take the hens and joint and make of one menbro (menata, a little handful ? ) two and put to fry in salted lard and well cleaned and strained and spices into to fry and more (item 4) 1 (pound) of dates well dressed with cinnamon and with ginger and cloves and put these ravioli to boil in water; (item 5) then they are done pull out and powder with sweet spices or put into alone and put a crust above. This tart should be well yellow and well fat with lard and ponderous (heavy) of spices and you make make it for more or for less persons and if you make in a testo (see note ) of copper it wants little fire; in a testo of earth (pottery) you want enough fire.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <>. Accessed on May 29, 2020, 6:51 am.

Home : Recipes : Menus : Search : Books : FAQ : Contact