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Wednesday, September 5, 2012

CASCAUALLO WITH 13TH C RECIPE FOR MOORISH GOURD SOPES


 Caciocavallo Silano DOP
Photo from: La Compagnia del Cavatappi
It caciocavallo (cheese on horseback), a cheese used in dishes calling for melted cheese.  It is thought to date from the 14th C. Some think that it was first made with mare’s milk. Today, it is made with cow’s milk. It is a pasta filata type of cheese, which like mozzarella and provolone, is shaped and stretched by hand. It is young at about two months. Then it has a slightly salty flavor and is firm and mild. The aged cheese has a more granular texture and is pungent and firm. Then it is perfect for grating. [ES: Herbst.1995; and Nola.1989:xlv-1]

MOORISH GOURD SOPES IN ALMOND MILK ADAPTED FROM NOLA xxv-3 
CALABAZAS A LA MORISCA
For 8 persons


Ingredients

Preparing Gourds and Onions
Photo by: Lord-Williams
1 lb gourd[1]
4 onions

1 ½ qt mutton broth
1 c almonds
¼ c virgin olive oil
1 tsp cumin
1 tsp caraway
8 eggs (or 2 eggs per serving)
½ lb grated cheese

Garnish:
2 tsp cinnamon
2 tsp sugar

Preparation

Scrape the gourds removing seeds and skin. Cut into pieces. Cut the onions in the same way as the gourd. Put them in mutton broth and bring to a boil. Reduce heat and boil gently until cooked (1/2 hr if using a pressure cooker). Strain the gourds and onions, saving the broth.


Piping Hot from the Oven - A Suburb Way to Start a Meal!
Photo by: Lord-Williams
Place almonds in boiling water. Turn off heat and let them sit 3-5 minutes. Peel and fry them in olive oil. Chop them in a food processor. Pour the broth into a food processor with the almonds and grind. Strain this through a cloth and put the almond milk in the pot with the gourds and onions. Add cumin, caraway and salt to taste.

PREHEAT OVEN TO 350ºC/160ºC.

Remove from heat. Beat eggs and blend them into the sopes. Pour into ovenproof soup bowls. Sprinkle cheese on top of each bowl. Place them in the oven for 10-15 min until cheese melts. Garnish with sugar and cinnamon.


[1] New World gourds were used as gourds dating from the Middle Ages in Europe could not be found.


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