#137 Tolle cesrase rosse ho piu negre che si possa trovare, he poi cavarai for a quello suo osso he pista e cerase in uno mortaro; poi piglia rose rrosse he batile – dico, solo le foglie – cum uno cultello molto bene tute; poi habi uno poco de caso fresco he veghio cum specie a discretione, he canella he bono zenzaro cum poco pipero he zucaro, he miscolari tute queste cose insieme, agiongendoli .vi. ova; et farai una crosta de pasta sopre la padella he cum meza libre de butiro, he ponella ha a cocere, dandoli el foco temperato; he quando he cotta, pone del zucaro he aqua rosata.
Cherry Torte (#137)
Get red cherries or the darkest available, remove the pit and
grin in a mortar; then get red roses and crush them well -- I mean
the petals alone – with a knifel get a little new and old cheese with a
reasonable amount of spices, cinnamon and good ginger with a liitle pepper
and sugar, and mix everything together, adding in six eggs; make a pastry
crust for the pan with half a pound of butter and set it to cook giving
it moderate fire; when it is cooked, put on sugar and rosewater.
NICCOLO'S RECIPE
Serves 8-12 prebake pastry crust preheat oven to
350F
1 lb. Sour cherries
6 eggs
Pastry crust (made with ½ # butter)
8 ounces fresh/soft cheese
dash of rose water (to taste)
2 Tbl sugar
¼ c. grated semi soft cheese ¼
tsp cinnamon
¼ tsp. Powdered ginger
pinch black pepper
Coarsely grind cherries in mortar or food processor, or chop coarsely
with knife. Mix together cheeses, sugar, spices and eggs. Add
cherries and rosewater. Pour into prepared, pre-baked pastry shell
as one pie or as several tarts. Bake at 350F until just set and it
moves as one mass when jiggled, about 40 minutes; do not overcook!
Remove from over and sprinkle immediately with sugar and a dash of rosewater.
ORIGINAL TEXT & TRANSLATION
Scully, T. (2000). Cuoco Napoletano - The Neapolitan
Recipe
Collection:
a critical edition and English translation.
Ann Arbor:
University of Michigan Press.)