This is the second recipe on my journey. Votte Lombarde is the 7th recipe listed in The Vivendier but I have decided to skip around a bit. This was an interesting dish. It is basically rich creamy and lightly sweet scrambled eggs.
Original text of the recipe to make Votte Lombarde.
Pour faire une votte lombarde: prenes oes frais, fin fromage fondant, gratte ou hachie menu ou par dez quarez, cresme douce et vin, canelle et chucquere; batez tout ensamble; puis ayez bure fres fondu chault, mettez dedans en retournant dilligamment qu’il n’arde.
Here is Scully’s translation:
To make a Votte Lombarde. Get fresh eggs, fine runny cheese, grated or chopped finely or cut into cubes, with fresh cream and wine, cinnamon and sugar; beat everything together. Then get hot melted fresh butter and put this in it, stirring attentively so it doesn’t burn.
And here is how I made the dish….
I gathered my ingredients which included white wine, heavy cream, cinnamon powder, sugar & eggs and brie cheese both at room temperature.
The recipe says to use good runny cheese. I took this to mean a soft cheese that melts easily and doesn’t get stringy when it melts.
I removed the rind from the cheese and since brie is too soft to grate I decided to chop it into small cubes. Then I cracked the eggs into a bowl and added the rest of the ingredients and mixed it well.
I took a good amount of butter and melted it in a pan over medium heat and added the egg mixture. I stirred the mixture as it cooked to keep it from burning. With the cream, wine, and butter it took longer to cook than regular scrambled eggs.
When the eggs started to set up I turned down the heat a bit and pressed it with the back of the spoon and let it cook a bit to get solid enough to slice. Once it was solid set I turned it out on a plate.
A little sweet, very rich, and pretty tasty. It was more dense than scrambled eggs and the cinnamon and white wine added an interesting taste. If it had been a little sweeter it would have been like eating french toast batter without the toast. The one thing I would change is the butter. I had salted butter on hand so that is what I used. When I make this again I will use sweet cream butter. The recipe says to use fresh butter and I should have done so. The salt wasn’t overwhelming but it was noticeable and not needed.
This would make a wonderful brunch dish. I plan to make this again at some point and will be trying some different cheeses as well.
5 thoughts on “Recipe #02 – Votte Lombarde”
Reblogged this on The Middlegate Key and commented:
This was very yummy
So Lombard people want to know if this recipe has anything to do with Lombardy. 😉
It seems that this recipe is an example of dishes that to people not from that region associate with Lombardy. There are other books from both France and England that have egg dishes with the Lombarde name attached, including a couple of custards and a fritter dish.
So it seems that these dishes were all made in the “Lombard style”. 🙂
While I am not a big egg person – that actually looks really good! May have to give this a try myself!