Project I

Sunday night, after a long weekend of basketball, my dad helped me research. We searched google for food in Italy in the 13th and 14th century for around 40 minutes. The site we found (http://www.foodtimeline.org/foodfaq3.html#romeo) is extremely helpful, and full of useful information. I plan on making the Neapolitan Rustic Torte. It looks fun and delicious. Here is the recipe:

Neapolitan Rustic TorteMaestro Martino's white torte calls to mind this Neapolitan torta rustica and many other southern Italian tortes. In Naples, salami or prosciutto is added to the filling for seasoning, but in this recipe only sweet spices are useds to evoke the flavors of medieval cuisine.Serves 6For the crust:2 1/2 cups flour, plus extra for dusting3/4 cup sugar1 teaspoon freshly grated gingerSalt8 tablespoons butter, softened, plus extra for greasing the pan3 egg yolks
For the filling1 1/2 pounds ricotta4 eggs3/4 cup freshly grated parmigiano Reggiano1/3 pound mozzarella, diced1/3 pound smoked provola, diced1 tablespoon finely chopped Italian parsley1 teaspoon ground cinnamon1 teaspoon grated nutmegSalt and freshly ground black pepperMake the crust by combining the flour, sugar, ginger, adn salt in a well on a well-dusted surface; place the butter and egg yolks in the center of the well, and then use a fork to beat the eggs; slowly incorporate the flour, beginning with the inside (without breaking the wall of the well); when you have obtained a firm mixture, begin to work it with the tips of your fingers and continue until all of the ingredients are combined (short crusts like this one should be worked as little as possible so that they do not lose their flakiness); shape dough into a ball, and let it rest for 30 minutes, covered, in a cool place. Preheat the ovent o 400 degrees F. In the meantime, make the filling. In a mixing bowl, crust the ricotta with as fork, and then add the eggs and mix until you obtain a creamy consistency; add the Parmigiano, mozzerella, provola, parsley, cinnamon, adn nutmeg, and season with salt and pepper to tastet. next assemble the torte. Grease with butter a 9-inch tart or quiche pan with 2-inch walls; divide the dough in half and roll out each half into disks with a diameter of about 11 inches; place on the of disks in the pan, add the filling, top with the remaining disk, remove the excess dough, and pinch to seal around the edges; season the crust with salt. Bake the torte in teh preheated oven for about an hour or until the crust has become golden brown. This torte can be served hot, but it is best served at room temperature." ---(p. 172)[NOTE: Period feasts did not include appetizers, as we know them today. If your assignent is to bring an appetizer, tortes may be your best bet. They are easily transported, do not required immediate consumption, and can be cut into individual servings. The result will be quite similar to fancy appetizers served in modern banquets. If you want to really *period correct* do not give your guests forks. Small portions are readily managed finger foods.]