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Tomaselle


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

Tomaselle. Get pork liver or veal liver and boil it, but not too much, then grate it; get a pound of pork belly, cook it well and pound it thoroughly; then get a little old cheese and creamy cheese and grate them, and well ground parsley and marjoram, along with raisins, eggs, saffron and good spices, and mix everything together; then get a piece of mesentery and in it wrap that stuffing in wads the size of a walnut - and they should be no larger than a walnut; then cook them gently in good lardo in a pan on hot coals.

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