It's #NationalPieDay!! So of course I had to share one of my favorite Renaissance recipes, one for a pumpkin tourte.
Pumpkin pie in the Renaissance? I hear you say. ...
One of my favorite things about writing THE CHEF'S SECRET was trying my hand at some of Bartolomeo Scappi's recipes. L’Opera di Bartolomeo Scappi includes some of the first recipes resembling what we know as pasta today, including stuffed pasta such as tortellini and tortelli. It was a fun challenge trying to figure out how to make this recipe, from Book II.252 of L’Opera, work. The dough, which is made with with sugar and rosewater but no oil, is a bit softer and more pliable than what is common today. The spices lend themselves well to the peas, however, and this makes a perfect spring dish. But if you are like me, and love peas any time of the year, by all means, go with the frozen peas. It's still a delightful and surprising dish!
From Scappi Book II 180
Tortellini with fresh peas
Makes 4 servings
For the filling
For the dough
You can mix the ingredients together with a mixer and a dough hook, or by hand:
The pasta freezes well so if you make a big batch and want to freeze, make sure to put the tortellini on the baking sheet into the freezer for 15 or 20 minutes, then remove and transfer the frozen tortellini to a plastic bag for easy storage.
To cook and serve the tortellini:
Want to learn everything about Renaissance food? Check out this page.
And want to try your own hand at other Renaissance recipes? Check out my free cookbook!