Cooking Martino

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Per far cali∫cioni.

Tuscan

Renderai ∫imil pieno ó compo∫itione, quale e, la pr ∫opraditta del marzapane, & ap- parichiarai la ∫ua pa∫ta laquale im- pa∫tarrai cõ zuccharro, & acqua ro∫ata, & di ∫tendi la ditta pa∫ta amodo ch ∫i uole ∫∫e far ravioli gli metterai di que∫to pieno facendoli grandi, ó mezani, o, piccioli cõ mo tipari, Et hauendo qualch forma de ligno ben lavorata cõ qualch gentile za i formando li & premendoli di ∫opra pariranno piu belli avedér, Poi li farai cocér í lapadella como il marzapane hauendo bona diligentia ch nó fardino.

To make Caliscioni

English

Render them similarly filled or composed of the above said marzipan and prepare your pasta, which is kneaded with sugar and rose water. And spread the said pasta in the manner like raviolis are made. Then place these filled made-things, big or medium or little, as they seem to you. And having some form of well worked line with some dainties, form and press them from above so they appear more beautifully made. Then have them cooked in the pan like marzipan. Having good diligence that they do not become open.

Final Modern Recipe

Marzipan Dainties

1 cup flour

1 large egg

2 teaspoons oil

a pinch of salt

2 tablespoons sugar

2 teaspoons rose water

8 oz. pre-made marzipan

1 beaten egg (optional)

2 tablespoons sugar (optional)

Pre-heat oven to 325 degrees F (163 C).

In a large bowl make a well from the flour. In the middle place the egg, oil, salt, sugar and flavoring. Beat the liquid ingredients with a fork until well combined. Slowly incorporate the flour into the liquid. Once all are combined turn the dough out onto a floured surface and knead until the dough becomes smooth and elastic. Roll a quarter of the dough fairly thin with a pin or in a pasta mill.

Place a layer of dough in a ravioli form. Place a small piece of marzipan in each ravioli space. Cover with more dough and press the two pieces together with a rolling pin. Repeat until all the dough and marzipan are used up.

Although not specified in the original recipe these dainties are best brushed with egg and sprinkled with sugar before baking them.

Bake for 20 to 25 minutes, or until they are golden brown. Serve warm or at room temperature. Makes approximately 24.

Note: Rose water will vary greatly in strength from brand to brand. Start out with a few drops and add until the fragrance and flavor are enough. If rose water is unavailable or undesirable replace it with orange, lemon or vanilla flavoring.

Comments

VatMartino #146 “Per fare chaliscioni”, Riva #164 “Per fare calisoni”, Platina...tr...Milham Bk. VIII #49 “Rolls which they call Canisiones”, Bühler 19 #161 “Calisoni boni “, Rosselli #188 “Per fare caliscioni”, EP1598 #194 To make an Italian meat called Caliscioni

Florio – Calisoni, a kinde of comfets so called.

In LCMartino the recipe immediately before this recipe is for marzipan.

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A women rolling pasta.

Saturday, May 9, 2009

Recipe 149