The Hours In an Offhand Way
Jul. 10th, 2022 08:58 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: First of three from the war. Dulcamine, that is, fritters not for Lent.
200 g flour
2 eggses
pinch salt
water as needed
melted lard or rapeseed oil (I used rapeseed)
Mix the salt and flour, knead in the eggses. Add water as needed. (I did not need much if any.) Let rest for a few minutes, then roll thinly and cut out shapes as desired. Heat the oil to a proper fry point (a fragment of dough will float and bubble). Fry the pasta, drain, and drizzle honey lightly over before serving.
Frying in rapeseed oil (aka Canola oil) is documented in England to the 13th or 14th century.
What worked: This was one of the ones that sparked my creativity. I remembered that I have a pasta coin cutter a friend carved for me; it has the Western demi-sun on one side and the Saluminati symbol on the other. Then I looked up fried pasta recipes and wrote down the proportions (a high-proportion egg dough fries better, apparently) and this went from "easy play food I might do" to "Imma definitely do this!"
It was tasty, as one would expect from fried dough with honey. The oil took a fairly long time to heat over charcoal but wasn't hard.
What didn't: It could have used a pinch more salt. The decorations vanished after a few minutes as the dough relaxed, and of course probably wouldn't have been visible with the fry blisters anyway.
Will I make it again? Probably not. We don't eat much fried food. I suppose we could borrow the neighbor's air-fryer droid, but eh.
Take flour diluted with eggs and water and roll it out thin; cut it in the shape of leaves or figs, or as you like, and fry in plenty of lard or oil; and once cooked put boiled honey on it, and eat. (Anonimo Toscano, Libro della Cocina, late 14th to early 15th c.)
200 g flour
2 eggses
pinch salt
water as needed
melted lard or rapeseed oil (I used rapeseed)
Mix the salt and flour, knead in the eggses. Add water as needed. (I did not need much if any.) Let rest for a few minutes, then roll thinly and cut out shapes as desired. Heat the oil to a proper fry point (a fragment of dough will float and bubble). Fry the pasta, drain, and drizzle honey lightly over before serving.
Frying in rapeseed oil (aka Canola oil) is documented in England to the 13th or 14th century.
What worked: This was one of the ones that sparked my creativity. I remembered that I have a pasta coin cutter a friend carved for me; it has the Western demi-sun on one side and the Saluminati symbol on the other. Then I looked up fried pasta recipes and wrote down the proportions (a high-proportion egg dough fries better, apparently) and this went from "easy play food I might do" to "Imma definitely do this!"
It was tasty, as one would expect from fried dough with honey. The oil took a fairly long time to heat over charcoal but wasn't hard.
What didn't: It could have used a pinch more salt. The decorations vanished after a few minutes as the dough relaxed, and of course probably wouldn't have been visible with the fry blisters anyway.
Will I make it again? Probably not. We don't eat much fried food. I suppose we could borrow the neighbor's air-fryer droid, but eh.
