Heres a simple vegetarian medieval option. Garnished Turnips 5 or 6 small turnips 1 1/2 cups (6 oz.) mozzarella or provolone 1/2 cup (4 oz.) parmesan 4 Tbsp. butter, melted fine spice powder Peel turnips, boil until tender, and allow to cool. Meanwhile, slice mozzarella or provolone very thinly or grate. Also grate parmesan. Slice turnips about an eighth of an inch thick. Coat the bottom of a deep baking dish with butter. Then layer the ingredients starting with cheese, then turnips, then coat with butter butter, then sprinkle with spice. Repeat the layers, keeping each one as thin as possible. Top with more cheese. Bake at 350° until cheese is melted. Source [The Neapolitan Recipe Collection, Terence Scully (trans.)]: [27.] Rappe Armate. Fa cocere le rape soto la braxa, ho vero falle allessare integre; poi tagliale in fette grosse como la costa dun cortelo; he haverai caso permesano, ho altro bono caso grasso, tagliato in fette large como quelle de le rappe, ma piu sutile ; he habi zucaro, pipero he specie dolce miscolateinsieme; he aconzarai queste fette in una padella da torta per ordine, suso el fondo queste fette de caso, ponendo de sopra bono butiro fresco, he poi le fette de le rappe, he cusi de grado in grado agiongendo sempre per tuto de quelle miscolate specie; he cusi farai cocere in la dita padella cum del butiro assai per spacio de uno quarto de hora ho piu al modo de una torta; et questa imbandisone se da da poi ale altra.
Posted on: Thu, 19 Jun 2014 09:33:47 +0000
Trending Topics
Recently Viewed Topics
© 2015