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Bolognese torte


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Bolognese Torte. Get a pound of new cheese and of old cheese, and grate it; get well cleaned chard, parsley and marjoram, and beat them as much as you can with a knife and beat them as much as you can wittle good butter, then take them out; get four eggs, saffron and a good lot of pepper, and lard or good butter, and mix everything together; make a thin pastry crust on the bottom of the pan and put this mixture in it; have another crust on top, or else get buffalo cheese, cut it into strips and cover the mixture with it instead of a crust. Note that it should have a good smell of pepper, and cook it slowly; when the upper crust puffs up - I mean, rises - then it is done.

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