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Friday, March 1, 2013

COBIJADA WITH ANGELS' PUDDING RECIPE


A Padded Teapot Cover Did the Trick!
Photo by: Lord-Williams
not only does it mean topped, covered but also well covered so that a food item stays warm or cools slowly. In ancient times cooks not only covered or topped items but they wrapped up food items in cloth or paper. [Nola. 1989:xiiii-5; and Nola/Pérez1994:192]

ANGELS’ PUDDING RECIPE ADAPTED FROM NOLA xiiii-5 MANJAR DE ANGELES[1]
for 8 persons

Ingredients

5 oz ricotta cheese or curds
1 qt whole milk
Stirring the Ingredients in One Direction
Photo by: Lord-Williams
4 ½ oz sugar
1/8 lb mature cheese grated
6 egg yolks
1/8 lb week old bread cubed
1 tsp saffron crushed and dissolved in a little milk
1 tbsp chopped mint leaves
salt and pepper to taste

Garnish:
1/8 lb  sugar
1 cinnamon stick ground

Preparation

A Warm Pudding for Your Angels!
Photo by: Lord-Williams
Mix the ricotta cheese with the milk. Add the sugar. Grate the mature cheese. Beat the egg yolks and add the mature cheese and the bread. Put it in a saucepan with the milk and ricotta cheese mixture. Still often. Add mint and saffron, mashed and dissolved in a little of the liquid. Add salt and pepper to taste. Stir constantly in one direction. When it thickens taste for flavor. Pour it into a mold and wrap it in a towel or fabric cover while the rest of the dinner is prepared.

Grind cinnamon and mix it with the sugar. Garnish the pudding with this and serve.



[1] See blog titled a una mano published on October 11, 2010 for the recipe for 12 persons.

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