MC Logo


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

Offelle. Get good soft cheese with little salt, and have it grated; get eggs, whole raisins, cinnamon, ginger and saffron, mix all this together and make this filling rather thick; get a thin pastry dough as for lasagne and bind [i.e., wrap] the filling in the dough like lasagne, making them large or small as you wish, yellowing the top; bake in an oven that is not too hot; they should not be overcooked.


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