Original
Torta d' agli, etc.
Recipe Source: Libro di cucina CV.
Toy li agli e mondali e lessali; quando sono cocti metili a moglio in aqua freda e poy pistali e metili zafarano e formazo assay che sia fresco e lardo batuto e specie dolze e forte e distempera con ova e mitili ova passa e poy fay la torta.
Translation
Tart of garlic, etc.
Translation Source: http://www.geocities.com/helewyse/feste_di_san_martino.html#Torta
Translator: Mistress Helewyse de Birkestad
Take the garlic and peel and boil; when they are enough cooked put to soak in cold water then pound and put saffron and cheese enough that is fresh and beaten lard and spices sweet and strong and temper with eggs and put in currants and then make the tart.
Redaction (8 servings)
Redaction Source: Mistress Helewyse de Birkestad, HL Suzanne de la Ferté
Shortcrust Pastry:
1 c. flour
1/2 c. butter
Filling:
1 bulb garlic, peeled
12 oz ricotta cheese
4 oz grated parmesan (or asiago)
pinch saffron
2 eggs
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ginger
1/4 tsp cinnamon
1/4 tsp cloves
1 oz currants
Method:
1. Simmer the garlic in water until tender.
2. strain and place in fresh cold water,
3. grind the cooked garlic with cheese, eggs and spices.
4. Preheat oven to 400 degrees F.
5. Prepare small tart cases
6. Prebake lightly. (about 10 minutes)
7. Pour the filling into the prepared tart cases
8. Freeze unbaked tarts until the day before serving.
9. Let tarts thaw.
10. Preheat oven to 350 degrees F.
11. Bake tarts until firm to the touch. (about 20-30 min)