Tasting History: Explore the Past through 4,000 Years of Recipes (A Cookbook) by Max Miller & Ann Volkwein

Author:Max Miller & Ann Volkwein
Language: eng
Format: epub
Publisher: S&S/Simon Element
Published: 2023-04-18T00:00:00+00:00

Cook’s Note: This pastry mimics several of Scappi’s pastries, but a modern puff pastry will work as well.

Pumpkin Tourte

City/Region: Italy

Time Period: 1570

FROM HISTORY

To prepare a pumpkin tourte without a shell.

When the pumpkin is scraped, cook it in a good meat broth or else in salted water and butter. Then put it into a strainer and squeeze the broth out of it. Grind it in a mortar along with, for every two pounds of it, a pound of fresh ricotta and a pound of a creamy cheese that is not too salted. When everything is ground up, put it through a colander, adding in ten well beaten eggs, a pound of ground sugar, an ounce of ground cinnamon, a pound of milk, four ounces of fresh butter and half an ounce of ginger. Have a tourte pan ready with six ounces of very hot butter in it and put the filling into it. Bake it in an oven or braise it, giving it a glazing with sugar and cinnamon. Serve it hot.

—Bartolomeo Scappi, Opera dell’arte cucinare1

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