Recipes for your enjoyment.
- Rafioli Commun De Herbe Vanzati (Mint and Spinach Ravioli)
- Torta Bononiensis (Chard Pie)
- Polpette Grigliate (Spiced Scaloppine)
- Polpette Grigliate (Grilled Saltimbocca)
- Pollo Fricto Con Limone (Chicken Fried with Diced Lemon)
- Verze Piene (Cabbage Stuffed with Walnuts)
- Torta De Cerase (Cherry Cheesecake)
- Suppa Dorata (Saffron 'French Toast')
|Rafioli Commun De Herbe Vanzati (Mint and Spinach Ravioli)
This is plain old spinach ravioli, but with exotic flavorings. The pinches of spice at the end are important. From the 14th-Century anonymous work "Libro per Cuoco".
Divide Ravioli Dough into 8 portions. Roll each piece through pasta machine on successively finer settings into thin sheets, about 4 inches wide and 16 to 18 inches long. Spread 1 pasta sheet on floured work surface. Place filling by teaspoons a 8 regular intervals about 2 inches apart, 1 inch from right-hand long edge of sheet. Lightly moisten pasta around fillings. Fold left half of pasta over filling. Carefully squeezing out all air pockets. Seal between fillings by pressing firmly with sides of hands. Cut into 8 (2-inch) squares with filling in center of each. Transfer to floured cloth. Repeat with remaining sheets of dough.
Cook ravioli in boiling salted water until they float to surface, about 5 minutes. Remove with slotted spoon and drain in colander. Serve sprinkled with cinnamon, ginger cumin and grated Parmesan cheese to taste. Makes 8 servings.
Each servings contains about 224 calories; 137 mg sodium, 110 mg cholesterol; 9 grams of fat, 26 grams carbohydrates; 9 grams protein;0.5 gram fiber.
|Torta Bononiensis (Chard Pie)
Taken from the famous 1446 "De Honesta Voluptate" (Dishes of Lawful Pleasure) by Bartolommeo Sacchi. Better known as Platina, (Dish) because of the cookbook, Bartolommeo wrote it to impress two cardinals he had run afoul of. A librarian and a scholar, but not a cook, this was one of the dishes that he lifted unchanged, from Maestro Martino, who was a cook. Martino called it plain old Torta Bolognese.
Bake at 350 degrees 30 to 35 minutes or until filling is puffed and crust is browned. Remove tart from pan to baking sheet during last 5 minutes. Brush sides with remaining saffron-egg mixture and finish baking. Make 6 servings.
Each serving contains about: 371 calories; 491 mg sodium; 230 mg cholesterol; 23 grams fat; 27 grams carbohydrates; 14 grams protein; 0.4 gram fiber.
|Polpette Grigliate (Spiced Scaloppine)
To the modern taste, the most appealing part of this recipe is probably the pan juices fragrant with garlic and fennel. Use the Salsa Camelino sparingly; it's very sweet. This recipe comes from "Libro Novo nel Qual s'Insegna a Far d'Ogni Sorte di Vivande," by Cristofaro Messisbugo, published in 1557.
Heat butter in skillet until sizzling. Add meat and saute quickly on both sides in several batches until lightly browned, about 1 minute per side.
Remove to platter. Spoon pan juices over meant. Spoon some Salsa Camelino on top, if desired, and serve remaining on side. Makes 4 servings.
Polpette Grigliate (Grilled Saltimbocca)
Another scaloppine recipe from Messisbugo, again sweetened with raisins and fragrant with fennel and garlic, but this time with a rich cheese filling.
Each serving contains about: 119 calories; 164 mg sodium; 102 mg cholesterol; 4 grams fat; 9 grams carbohydrates; 12 grams protein; 0.2 gram fiber.
|Pollo Fricto Con Limone (Chicken Fried with Diced Lemon)
A strange but surprisingly tasty dish. From Messisbugo 1557.
Squeeze juice of 3 lemons and cut remaining 1 ½ lemons into ½-inch dice. Add lemon juice and diced lemons to pan, cover and simmer 15 minutes. Uncover and simmer 5 to 10 minutes longer, turning chicken to glaze all sides.
Combine sugar and ground peppercorns and pass with chicken for diners to season to taste. Makes 4 servings.
Each serving contains about: 393 calories; 158 mg sodium; 90 mg cholesterol; 28 grams fat; 13 grams carbohydrates; 22 grams protein; 0 fiber.
|Verze Piene (Cabbage Stuffed with Walnuts)
Again from Messisbugo 1557.
Combine chicken broth, ham and parsley in large pot. Bring to boil, reduce heat and add cabbage rolls. Cover and simmer 30 minutes. Serve in shallow bowls with broth and ham. Makes 6 servings.
Each serving contains about: 413 calories; 1,143 mg sodium; 127 mg cholesterol; 33 grams fat; 11 grams carbohydrates; 21 grams protein; 2 grams fiber.
|Torta De Cerase (Cherry Cheesecake)
Cheesecakes have been made in Italy since Roman times. This one seems almost modern. From Maestro Martino's "Libro de Arte Coquinaria", mid 15th Century.
On lightly floured board, roll out dough to fit bottom and sides of 9-inch springform pan. Place in pan, bringing sides up to about 1 inch below top edge. Chill until dough is firm.
Spread Cherry Cheese Filling evenly into crust and smooth top. Bake at 350 degrees 50 to 60 minutes or until center is set. Remove and allow to cool. Remove from springform pan. Garnish with fresh cherries. Makes 20 servings.
Each serving contains about: 274 calories; 263 mg sodium; 112 mg cholesterol; 14 grams fat; 25 grams carbohydrates; 11 grams protein; trace fiber.
|Suppa Dorata (Saffron 'French Toast')
The luxurious ancestor of the French pain perdu or pain doree; really quite golden in color when you add the saffron-colored syrup. From Maestro Martino, Mid 15th Century.
Each serving contains about: 366 calories; 218 mg sodium; 172 mg cholesterol; 9 grams fat; 66 grams carbohydrates; 7 grams protein; trace fiber.
Used by permission of Charles Perry and the Los Angles Times.