tag:blogger.com,1999:blog-285274386924865021.post4700828493207084941..comments2024-01-27T08:40:56.156+00:00Comments on Pass the Garum: Placenta PerfectaNeillhttp://www.blogger.com/profile/13650697336655938430noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-285274386924865021.post-54249269189421302242013-04-13T14:07:51.628+01:002013-04-13T14:07:51.628+01:00Cheers for letting me know how your attempt went. ...Cheers for letting me know how your attempt went. After some experimenting, I think that the key is to cook the dish covered, so that the tough ancient 'pastry' has a chance to 'steam' and soften.<br /><br />But, for sheer ease, it's hard to beat modern pastry.Neillhttps://www.blogger.com/profile/13650697336655938430noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-81441817966008493502013-04-13T13:59:06.846+01:002013-04-13T13:59:06.846+01:00Hi there,
I also tried this recipe and was somewh...Hi there,<br /><br />I also tried this recipe and was somewhat disappointed with the outcome. The problem is that the classical recipe uses semolina and flour doughs that doesn't contain any leavening agents so after baking the outer layer is pretty hard. I think using something like puff pastry is a good idea because it ensures that the outer layer is soft and crunchy. Good thinking on that!<br /><br />But hey, back then people had limited resources and equipment so I must say that aside from the hard outer layer, the recipe was pretty amazing.<br /><br />Thanks for sharing this recipe!Anonymoushttps://www.blogger.com/profile/15865049703408472953noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-88908434249863397042013-02-23T22:20:20.954+00:002013-02-23T22:20:20.954+00:00I eat pretty much anything, but I think I'd ha...I eat pretty much anything, but I think I'd have to draw the line there!Neillhttps://www.blogger.com/profile/13650697336655938430noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-47448546324793525992013-02-23T16:54:43.651+00:002013-02-23T16:54:43.651+00:00ha ha and there was me thinking it was actual plac...ha ha and there was me thinking it was actual placenta you used!! glad i'm not have actual real placenta lolUltravioletAngelhttps://www.blogger.com/profile/07349843020572400422noreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-14786912634747801472013-02-03T12:49:44.168+00:002013-02-03T12:49:44.168+00:00Well, I'm happy to report that I had a dinner ...Well, I'm happy to report that I had a dinner party tonight and my PLACENTA was a success! The guest loved it so much they wanted the recipe.<br /><br />I added sliced almonds to the ricotta and honey mixture which gave the filling a nice crunchiness to it. The filo dough I used was rectangular, so it came out looking like a large, crisp burrito. One guest, a former chef, suggested that grilled peaches would be the perfect accompaniment and after thinking about it, I agree.<br /><br />Thanks PtG, and Cato, for a great recipe!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-285274386924865021.post-6163743830796134742013-01-28T20:09:10.907+00:002013-01-28T20:09:10.907+00:00I'm having dinner guests on Saturday for Tagin...I'm having dinner guests on Saturday for Tagine chicken. I think I'll try this for dessert.Anonymousnoreply@blogger.com