Other Pastes
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: Leaves from our Tuscan kitchen (1900).
Source and licence
From Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Tuscan cookery (Cooking, Italian -- Tuscan style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- two ounces of crumb of bread soaked
- two ounces of butter
- a pinch of salt
- one pound of flour
- a tumbler of milk
- three eggs
Method
- Agnellotti ‘alla Poggio Gherardo.’ Take the meat of a boiled chicken (hare, pheasant, or any game will do as well) and pound in a mortar with one truffle, two ounces of crumb of bread soaked in veal broth, two ounces of butter, a pinch of salt, the same of pepper, and a little grated nutmeg.
- When well worked into a paste rub it through a sieve.
- Meanwhile take one pound of flour, three eggs, half a tumbler of milk, and a pinch of salt, mix up into a paste and work it well.
- Lay it aside for half an hour, then roll it out very thin, divide it in half and let it dry.
- Then take one half and put the meat paste on it in little heaps (half a teaspoonful) about three inches distant from each other.
- Cover them with the other half of paste, cut round the little heaps, and press the edges of the two pastes together to prevent the meat stuffing from coming out.
- Put the agnellotti into a sauce-pan with a great deal of salted boiling water in it, and boil slowly.
- When done take them out with a strainer, season with butter, grated Parmesan cheese, and good gravy.
- Serve very hot.