Se vuoi I gnocchi
Se vuoi I gnocchi: Togli lo cascio fresco e
pestalo: poscia togli la farina et intridi con tuorla d’uova a modo di magliacci.
Poni il paiuolo al fuoco con acqua e quando bolle, poni lo triso in su in uno
taglieri, fallo andare colla cazza nel paiuolo, e quando, sono, cotti, poni
sopra li taglieri e getta su assai cacio grattugiato.
If you want some Gnocchi, take some fresh cheese and mash it, then take
some flour and mix it with egg yolks as in making magliacci. Put a pot full of
water on the fire and, when it begins to boil, put the mixture in a dish and
drop into the pot with a ladle. And when they are cooked, place them on dishes
and sprinkle with plenty of grated cheese.
Niccolo's Recipe
serves 6 to 8
|
1 pound cream cheese 2 cups flour as needed salt to taste |
6 egg yolks 6 to 8 tablespoons grated cheese pepper to taste |
Beat cream cheese into a creamy paste (a stand
mixer does this very well). If it is too stiff, then push it through a ricer,
food mill or sieve. Completely mix in the flour using your hands or paddle on
your mixer. Salt and pepper to taste and add in the egg yolks one by one. Mix
well before adding next yolk.
For accurate portion control: Gently but firmly knead the dough until it is
supple and smooth and no longer overly soft. Chill for at least 2 hours in
refrigerator to let rest and hydrate. Cut into 4 equal pieces and roll
with your hands into a “rope” about the diameter of your index thumb. Cut off
dumplings every half inch and set aside in a single layer.
* * * For a more accurate preparation, place the whole glob of dough on a plate
and use a teaspoon to drop small dumplings directly into the water * * *
Bring large pot of water to boil. Salt so that it is almost the taste of sea
water. Drop a bunch of the dumplings (do not crowd the pan) into the water and
allow the dumplings to simmer until they rise to the surface. Cook for 45 to 60
seconds more. Remove with a skimmer and drain well.
Sprinkle liberally with grated cheese and serve immediately. These can hold for
30 to 45 minutes in a warm pan in a single layer, but will decline in quality
and get gummy as they sit longer.
ORIGINAL TEXT & TRANSLATION
Frammento du un libro di cucina del sec. XIV by
Olindo Guerrini as
found in The Medieval Kitchen: Recipes from France and Italy, by Odile
Redon et al.