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Tuscan

A bi le Cera∫e de la piu negre ch tu troui, & cauatene fora le o∫∫a macinarale molto bene nel mortale, & habi de le ro∫e ro∫cie batture molto bene colcoltello, cõ vn pocho di ca∫cio fre∫co, & vn pocho di bon ca∫cio uec chio, A gigendoli dele ∫petie, cioie Canella Zenzeuero, & pocho pepe, & del Zuccharo & me∫colarai molto bene tutte que∫te co∫e Agiangendoui etiam tre o quattro ova ∫ecundo laquantita ch vorrai fare & cõ cro∫ta di ∫otto la metterai acocer abello agio í la padella, Et quando ∫ia cotta gli metterai di ∫opra del Zucchero, & dellacqua Ro∫ata

English

Take the blackest cherries you can find, and take out from the stones. Grind very well in a mortar and have the red roses beaten very well with a knife, and with a little fresh cheese and a little old cheese. Add spice, that is cinnamon, ginger, and a little pepper with some sugar and mix these things together very well. Also add three or four eggs according to the quantity you want to make. And with crust underneath put it to cook a good while in a pan. And when it is cooked put on top some sugar and water of roses.

Final Modern Recipe

Roasted Capon with a Fruit Stuffing

Cherry Cheese Tart

1 16 oz. can sour cherries

3/4 cup rose petals

(reserve 10 petals for garnish)

1/2 pound fresh goat cheese

1/2 pound cream cheese

1/2 cup grated parmesan cheese

3 beaten eggs

1/4 cup white sugar

1 teaspoon ground ginger

1/4 teaspoon ground pepper

1/2 teaspoon cinnamon

pre-baked 9 inch shortbread crust

3 tablespoons flavored water (rose, orange, etc.)

1/4 cup extra fine sugar

Pre-heat oven to 350 degrees F (177 C).

In food processor puree cherries until they are smooth. Place cherry puree in a large non-reactive bowl. Coarsely chop rose petals and fold into cherries.

Beat until smooth the goat cheese, cream cheese and parmesan cheese. Add to this mixture the eggs and white sugar. Continue to beat until smooth. Add spices and mix until combined.

Fold the cheese and egg mixture into the cherries. Pour into a pre-baked pie shell and bake at 350 degrees for 45 minutes or until pie is set and slightly golden.

Cool slightly. Then drizzle with rose water and sugar, then garnish with reserved petals. Serve at room temperature. Makes approximately ten slices.

Note: please use only organically grown roses or flowers from your own garden that you know have not been sprayed or fertilized with anything toxic. If you can not find edible roses omit from the recipe. Rose water can be found in Indian grocery stores.

Comments

VatMartino #137 “Per fare torta di cerase rosse rosse”

Bühler #138 “Torta de Cerase”

Rosselli #202 “Per fare torta di cerase rosse”

Platina...tr...Milham Bk Viii #40 “Sour Cherry Pie”

EP1598 #208 “To make Tartes of red Cherries”.

This recipe is not included in Riva. It is in mentioned in the index but is missing from the body of manuscript. It occurs in the index between Per fare torta riso biancho and per fare torta pesso o di lacte. Which are also missing.

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Cooking Pies

Sunday, May 10, 2009

Recipe 139