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(gualdaffe Of Stomach)


This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Another preparation, with intestine. Take the intestine of a young calf: clean it well, and fill it with the cooked gualdaffa described earlier, sliced small, mixed with beaten eggs and grated cheese, spices and salt: and when this is done, set it to boil: and then set it to roast; and serve it. You can also put this gualdaffa in broth or in a pastry. And you can make gualdaffe from other animals.

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