Stuffed Bread a Variation on Ruzzige Cake
As prepared by Maeve d'Maas

The recipe as prepared by Maeve:
Take a prepared bread dough,. A prepackaged bread dough in a refrigerated container or frozen bread works well. Remove from container (or thaw as stated on package) and flatten out on a cookie sheet. Spreading as thin as possible. It will take some working.

Mix ­
Small package of frozen chopped spinach ­ drained well OR 1 bunch fresh washed and wilted by heating then cooled and drained
2 to 3 chopped green onions
1/4 c. chopped flat leaf parsley
hand full of other herbs chopped as in season and desired (eg. Basil, sage, mint, rosemary)
2 to 3 eggs lightly beaten
15 oz container of ricotta ­ drained well
1/2 c. crumbled feta cheese

Place filling on bread and spread. Bring edges of bread together to enclose and pinch to seal. With a knife make a couple of slashes in top layer of bread to vent.

Bake at temperature and for the time as set on package.



no. 52 - Ein gut fulle (A good filling) from Ein Guter Spice

Der ein gut kcherye machen wil. der hacke petersylien und salbey. glich vil. und brate sie in butern und tftele eyer weich. und menge daz zu sammene. und ribe kese und brot dor in. und mache ein blat von eyern. und giuz butern dor under. und schte diz dor uf. gib im flur oben uf. und laz backen. diz sint ruzzige kechin.

He who wants to make a good dish chops parsley and sage, exactly as much. And fry them in butter and beasts eggs soft. And mix that together. And grate cheese and bread therein. And make a leaf from eggs. And pour butter thereunder. And pour this theron. Give it flowers on top. And let bake. This is ruzzige cake.

Recipes Home

All Rights Reserved except as noted 2003
Robin Berry being Sabrina de la Bere in the SCA