Viewing post #891774 by NEILMUIR1
|Dear Nancy, you can make thin or deep crust with this Italian recipe straight from mama as she is known. I like deeper ones as I like to have some left over as I like them cold as well!
Olives are only fit for making olive oil, if you must! I do not use Mozzarella on mine either, for I prefer good farmhouse mature or vintage English Cheddar! I do use a lot of peppers and Elephant garlic as well, which I grow. Vine tomato's from my friend are perfect for making a sauce, with fresh basil! Black pepper is essential as are a couple or more bottles of wine, i thought you may agree with that bit!
We are both Chefs so this may amuse you or not. i have been looking up the recipes from all the Royal Palaces as they are on the internet and available to all. Hampton Court Palace recipes are on there from 1497 AD, and it is astonishing. For King Henry VIII had a budget of £66,000 a month in the 1500s just for food, wine and women of course. That is £6 million a month nowadays, which is quite a lot!
There is a recipe on there for Gooseberry tart with Saffron, and for those who cannot read old English, it is translated into English but not US English!
It states get two large ladles of Saffron, and then they have worked it out as the kitchens still exist, that is half a pound of Saffron! You would need to sell your home to buy half a pound of Saffron, let alone make a tart from it!