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Monday, November 11, 2013

CUEZO WITH BLANCMANGE FRIED TART RECIPE

Kneading Dough in my Bread Bowl
Photo by: Jesse K. 

OCast cuezga, 1. small kneading trough. 2. pres. indic, pres. subj. cocer  (to cook).[Corominas. Cast.1980:II: CE-F:283-284; Gázquez. 2002:146;Nola/Iranzo. 1982:168; and Nola/Pérez.1994:193]

BLANCMANGE FRIED TART RECIPE ADAPTED FROM NOLA’S xlvii-2 FRUTA DE MANJAR BLANCO

Ingredients

2 c flour
2 eggs
2/3 c chilled butter
1/3 cold white wine
¼ c lard

Preparation

Sift the flour. Knead it in a small trough with two eggs; add butter and wine and continue kneading. Roll it out and cut it to make tarts.

Make blancmange (one of the recipes below). Fill the tarts with this and top them with a piece of dough. 

Heat lard in a frying pan and fry the tarts.

CRAYFISH BLANCMANGE RECIPE ADAPTED FROM SENT SOVÍ #XXXXVIIIIQUI PARLA CON SA DEU FFER MANJAR BLANCH pp 93-94

Blancmange Fried Tart
Photo by: Lord-Willliams
Ingredients

1 lb unshelled crayfish
1 tbsp vinegar
1 tbsp virgin olive oil
3/4 c peeled blanched almonds, ground
1/4 c rice 
1 tbsp. sugar
1 tsp. ginger
pinch of salt

Garnish

Crab claws and dill

Preparation

Start a broth by boiling the crayfish and vinegar in a pot half filled with water for a 20-25 minutes until the meat is cooked. Shell them, extracting the meat from the body and claws and refrigerate. Save a few shelled claws for garnish. 

Heat olive oil in a pan, fry the shells for a minute. Add 1 c water used to boil the crayfish and simmer for 45 minutes. Put the stock and shells in a food processor and grind the shells. Strain and discard the shells.

Grind the almonds in the food processor. Add 1 ½ c broth and continue to grind. Let sit 20 minutes. Grind again and strain though a cheesecloth into a pot.

Grind the rice in a food processor to make flour and add it to the pot. Simmer for 15-20 minutes.

Shred the crayfish meat. Add it to the pot with sugar, salt and ginger. Simmer 5 minutes more until it thickens. Pour out into a tart molds and bake or fry.

Garnish with claws and dill and serve warm.


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