The Receipt Book of Rycheza Z Polska

Main Recipe Index		Ofella
	Articles	The raisins in this pie make it sweet enough to be considered a dessert but it could also be served as an appetizer or alongside a main dish, salad or soup. Ofella 1 cup grated parmesan cheese 1 cup ricotta cheese 1 egg, separated 1/2 cup golden raisins, plumped 1/4 teaspoon saffron, crushed (plus more for glaze) 1/2 teaspoon ground ginger 1 tsp ground cinnamon Pastry dough for wrapping. (use your favorite pastry recipe or See Pastry Dough for other options) Combine cheeses, spices, raisins and egg white. Roll out dough and cut into 5 inch rounds (or other size as desired. The original called for small, medium or large as you liked.) Fill with about 2 teaspoons of filling and seal closed Beat egg yolk with a pinch (or more we are looking for a bright yellow glaze.) of saffron and thin with water, Brush glaze over ofella Bake at 325° F for 15-20 minutes. Cool to eat. About 24 small pies depending on the size you make. About the Source: The recipe on this page comes from De arte coquinaria by Martino of Como dating from the later half of the fifteenth century. We worked from English translations as presented in The Art of Cooking, the First Modern Cookery Book, as translated by Jeremy Parzen and published by the University of California Press in 2005. How to make Ofella Take some good Parmesan cheese that has not been overly aged, and a bit of another type of fresh cheese, and grate, adding some egg whites, whole raisins, some cinnamon, ginger, and a bit of saffron. Mix all these things, incorporating well , and make sure that this filling is slightly thick. Then take a thin dough, like that used for making lasagne, and wrap the ofelle in this dough, making them large, medium-sized, or small, as you wish, giving them some yellow coloring on the top with saffron, or whatever other color you wish; and cook them in the oven, and be careful that the oven is not too hot, because they should not be overcooked.	Photos Other Recipes from this manuscript Lavender and Cheese Fritters White Torte Other Italian Recipes Armored Turnips Dulcamine Imperial Fritters Onions in Sauce Ravioli Sweet and Sour Sauce for Pork White Fritters This recipe was published in the Dragons Laire Culinary Guild Booklet; "A Small Selection of Cheese Recipes from Medieval and Renaissance Sources" Other recipes featured in this booklet on this site include Frytours of Mylke Genovese Tart Imperial Fritters Ravioli White Fritters White Torte
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The raisins in this pie make it sweet enough to be considered a dessert but it could also be served as an appetizer or alongside a main dish, salad or soup.