Cooking from original medieval and
renaissance recipes can be challenging but fun. Most recipes don't come
with any real guidance on quantities of the ingredients, leaving it up
to the maker to decide on the balance of flavours they desire. This
suits me well, as when I am inventing original recipes that is how I cook, and it takes me quite some concentration to remember to note the measurements I make!
These
tasty treats are reminiscent in flavour to a strudel or cheesecake.
Because the recipe contains no added sugar, I recommend leaving the
mixture in the fridge overnight to allow the sultanas to sweeten it.
You do have to be a bit brave to try this recipe, as it contains
parmesan cheese which seems an odd ingredient for a dessert, but just
place your trust in me, and go for it!
From "The Art of Cookery: the first modern cookbook", translated and annotated by Jeremy Parzen. University of California press.
Take
some good Parmesan cheese that has not been overly aged, and a bit of
another type of fresh cheese, and grate, adding some egg whites, whole
raisins, some cinnamon, ginger and a bit of saffron. Mix all these
things, incorporating well, and make sure that this filling is slightly
thick. Then take a thin dough, like that used for making lasagne, and
wrap the offelle in this dough, making them large, medium sized or
small, as you wish, giving them some yellow colouring on top with
saffron, or whatever other colour you wish, and cook them in the oven,
and be careful that the oven is not too hot, because they should not be
overcooked.
250g cottage cheese
3 egg whites
50g grated parmesan cheese
1 tsp ginger
1/2 tsp cinnamon
10 threads saffron
100g sultanas
1 batch pasta dough.
Mix
the ingredients. Cover and keep cool overnight. Cut out rounds of
pastry, brush the edges with water. Place a generous teaspoon of the mix
in the centre, fold in half and press the edges to seal.
Bake in an oven at 200 degrees until golden. Better served warm, but tasty either way!
