Rediscovering Apple Confection: A Historical Confection found in Anonimo Veneziano

As promised, this is the recipe and research for the picture above.  This item was created for Pennsic 50 A&S Warpoint Team. I was chosen as an alternate, to step in if someone who was competing for points was unable to attend.  

Original Recipe In Italian - Confetti de melle apio o de pome paradiso se le voy fare subito chomo è gratate le poy fare come ti pare.

 Toy la mella e mondala, poy la grata; varda che non vada le granelle dentro la gratitura e lassala sugare per dui iorni. El sucho che fa la mella lassalo pur con la mella; passa le pome gratate e per ogni tri libre de pome meti libre tri de mele e lassale stare dui zorni le pome chomo el mele; poy fale bolire sempre menandole con speçie tanto che le mele sia cocte, abi a mente le spezie voleno essere messe quando l' è quasi cocto el confetto, cossí quelle de chodogni. Poy la distendi suso una tavola o suso una pietra bagnata e fay a modo di foio grosso men de mezzo dido; poy lassala refredare e fane a modo de schachieri in pezetti picholi e reponile in una schatolla con foie de laurano de sotto e poy de sopra dall' altra mano va metando foie de suolo in suolo; e se voi mettere spezie tra foio e foio serà molto bono. Agi a mente ch' el vol per lo men bolire una hora grossa e forsi dui sempre menandole bene e guardale dal fumo.

Original transcription from Libro di cucina/ libro per cuoco (Anonimo veneziano) — Institut für Germanistik (uni-giessen.de)

CXXXII Candied "apio" and paradise apples that are ready immediately, and grated they can be made as you like.

Take apples and peel them, then grate them, watch that there aren’t seeds inside the grated apples, and let them dry for two days. The juice that comes from the apples leave with them, and strain the grated apples, and for every three pounds of apples add three pounds of honey and let the apples sit in the honey for two days. Then put them to boil, always mixing carefully until the honey is cooked. Have in mind that the spices should be added when the candy is nearly cooked and candied, such as for quinces. Then spread the candy over a table or over a wet stone. Make them in the way of a large sheet, less than a half a finger high. Leave them to cool and make rolls of small pieces of the candy and put them to rest on a dish lined with bay leaves (Laurus nobilis L.) below and then above and build them up layer by layer. And if you want to add spices between each layer it will be very good. Bear in mind that it will need to boil for at least an hour and perhaps for two, always mixing well and protected from smoke.

Candied "Apio" and Paradise Apples

 Ingredients:

 1 ½ pounds of apples (preferably Granny Smith), cleaned, peeled, and cored

2 ¼ cups of honey

1 tablespoon of fine spice mix[1]

Fresh bay leaves (Laurus nobilis L.) (for serving)

Directions

 

1.  Grate the peeled apples using a box grater or mandolin. Place the grated apples into a sieve suspended above a bowl to collect the juices.

2.  Cover the grated apples and allow them to sit for two days, stirring occasionally to promote air drying.

3.  On the third day, weigh the strained apples and add 12 ounces (approximately 1 cup) of honey for every pound of grated apple. Stir well and let the mixture sit for two more days, stirring daily.  (Note: Modern appliances can blend the mixture into a smooth puree if desired, otherwise the consistency of the finished product will appear “rough”.)

4.  Transfer the apple and honey mixture into a saucepan and heat it on low until the honey warms. Then increase the heat and bring the mixture to a boil, stirring constantly. (Note: Alternatively, cook the mixture in a crockpot on low heat for at least ten hours.)

5.  Once boiling, reduce the heat to medium and continue stirring constantly. The paste will gradually darken in color and start pulling away from the pan's sides.

6.  Add the spice mix to the apple paste when it begins to pull away from the sides of the pan. Cook until a spoon drawn through the paste leaves a trough without disappearing. This process may take an hour or more.

7.  Transfer the fruit paste to the lined cookie sheet or baking dish and allow it to cool.

8.  Once cooled, cut the paste into squares, and serve on fresh bay leaves (Laurus nobilis L.) (do not consume the leaves). For added flavor, sprinkle the paste with additional spices before serving.

[1]  To make fine spices mix grind 2 tbsp. peppercorns to a fine powder, add to 2 tbsp. ground cinnamon and ground ginger.  ¾ tsp cloves and 1 ½ tsp saffron.

Introduction

 The Il Libro per cuoco o Anonimo Veneziano, also known as The cook's book or Anonymous Venetian, is valuable fifteenth-century Italian manuscript housed in the Casanatense Library in Rome. It contains 135 recipes that document the cooking methods, ingredients, and preferences of early Italy. The manuscript includes a recipe called "CXXXII. Confetti de melle apio o de pome paradiso se le voy fare subito chomo è gratate le poy fare come ti pare," which translates to "132. Candied 'apio' and paradise apples that are ready immediately and grated can be made as you like." This research aims to revive an ancient confectionery method and shed light on the early history of candy making, focusing on fruit pastes.  

The historical background of confections reveals their ancient origins and evolution. The ancient Egyptians preserved nuts and fruits with honey, while physicians in the Middle Ages used sweet confections to mask the taste of medicines. Sugar, introduced from India, Persia, and the Middle East, gradually replaced honey as a sweetener. The concept of sugar as medicine emerged from the Hippocratic theory of balancing bodily humors. According to Greek dietetics, the stomach's heat and digestion played a crucial role in maintaining health. Sugar and honey were believed to warm the stomach and aid digestion, leading to their prominence in sweet dishes served at the end of meals.

The recipe for "CXXXII. Confetti de melle apio o de pome paradiso se le voy fare subito chomo è gratate le poy fare come ti pare" holds several significant aspects. It documents the creation of a fruit paste that is served immediately upon completion, rather than drying it first. It also uses honey as the primary sweetener, reflecting an earlier period when sugar was not as prevalent. Additionally, the recipe showcases the richness of the ingredients, indicating the wealth of the person serving it. The instructions even include directions on how to present the dessert. By exploring this specific recipe, the project aims to revive a forgotten confectionary technique and deepen our understanding of the early history of candy making, particularly fruit pastes.

Examining the Ingredients

 The recipe for Apio features the following ingredients: honey, apples, apple juice, and various spices. Honey is the primary sweetener, adding a natural and rich sweetness. Apples, specifically the "Paradise Apple," form the base of the fruit paste once grated and mixed with honey. Spices enhance the flavor profile, providing depth and complexity to the Apio. The spices are not specified. They are added at the end of the cooking process, however, to infuse their aromatic essence with the apples and honey. The Apio is presented on bay leaves (Laurus nobilis L.), adding a visual touch of elegance, enhancing the overall aesthetic appeal of the dish.

What kind of apples were available? Of the many varieties that were grown during this time, two stand out.  The pearmaine and the paradise, which is mentioned in the recipe. The Pearmaine apple, dating back to around 1200 in England, is described as small to medium-sized. It exhibits yellowish-green skin with streaks of red. It possesses a conical shape reminiscent of a pear, albeit wider at the stem and tapering towards the bottom. A related variety is the Queening apple, also known as Winter Pearmaine, is available today. These apples are known for their sweet, slightly tart, and tangy flavor with subtle notes of pear. A paradise apple, also called an "apium apple" or "apius apple," denotes the common apple variety. According to the Minnesota Seasons website, these apples are fleshy and exhibit a globe-shaped to somewhat egg-shaped pome, ranging from 2⅜″ to 4⅓″ in diameter. Initially green, they gradually turn yellow to red as they ripen in the mid-to-late summer. Paradise apples are commonly used as rootstock and possess an astringent or mildly acidic taste.

Considering the known apple varieties, the most favorable options for recreating this recipe are Pearmaine or Paradise apples. Obtaining these specific apples, however, proves challenging in the everyday marketplace. Nevertheless, there are modern apple varieties that can serve as substitutes. Apples such as Suncrisp, Gala, Ambrosia, Jazz, Fuji, Envy, and Winesap, known for their sweetness, slight tartness, and pear-like notes, can be suitable substitutes for Pearmaine. Additionally, with their acidic and sharp taste, Granny Smith apples can serve as a viable substitute for the Paradise apple.

In addition to sweetness, honey serves several other purposes in preparing Apio. Firstly, honey acts as a natural binder or thickener, melding the grated apples together and creating a cohesive texture for the fruit paste. Secondly, honey acts as a preservative due to its antimicrobial properties. It helps inhibit the growth of microorganisms, extending the shelf life of the Apio and enabling storage before consumption. Lastly, honey flavor directly complements the apples' natural sweetness and enhances the spices used, helping to create a balance of flavors.

The Richness of Spices

 The Apio recipe uses the term "spices" generically as one of its ingredients. I sourced the spices for this recreation from another fourteenth-fifteenth century Italian manuscript called Liber de Coquina or Libro di cucina. Like the Anonimo Veneziano, this manuscript sheds light on medieval Italian cuisine and culinary practices. The Liber de Coquina includes recipes for various dishes, from soups and sauces to meat, fish, and desserts. It guides cooking techniques, ingredient combinations, and the utilization of spices and herbs. The specific recipe chosen belongs to the category known as LXXIII. Specie fine a tute cosse or "Fine spices for all dishes (things)."

 

Original Recipe Specie fine a tute cosse in Italian

 LXXIII. Specie fine a tute cosse.

Toi una onza de pevere e una de cinamo e una de zenzevro e mezo quarto de garofali e uno quarto de zaferanno.

 Translation

LXXIII Fine spices for all dishes (things)

Take one ounce of pepper, one ounce of cinnamon, one ounce of ginger, half a quarter ounce of cloves, and one quarter ounce of saffron.

Pepper found its way into Italy during the first century BC. The Romans, renowned for their expansive trade networks, established connections with various regions, including India and other parts of Asia, where pepper thrived. Pliny the Elder describes black, long, and white pepper in his Natural History. He emphasizes the significance of these spices, stating, "Both pepper and ginger grow wild in their respective countries, and yet here we buy them by weight—just as if they were so much gold or silver." Pepper quickly became a vital ingredient in Roman cuisine and remained widely utilized throughout the empire.

Saffron also entered Italy early, thanks to the ancient Greeks. They actively cultivated and traded this valuable spice, sourcing it from regions such as Persia (modern-day Iran) and Asia Minor (modern-day Turkey). The remaining spices mentioned in the recipe, however—cinnamon, clove, and ginger—arrived in Italy later. By the fourteenth and fifteenth centuries, Italy had grown into the Mediterranean world’s key center of trade and commerce. Venice became a crucial bridge connecting Northern and Western Europe with the Middle East and the Far East, granting access to diverse spices originating from these distant lands.

Comparison of Period and Modern-Day Equipment Used in the Preparation of Candied Apio

 The Apio recipe involves the use of several essential pieces of equipment familiar to the modern cook: grater, colander, pot or saucepan, table.

The original invention of the grater is a subject of debate. However, historians credit Isaac Hunt or François Boullier with inventing it around 1540. Bartolomeo Scappi's cookbook, Opera dell'arte del cucinare, published in 1570, illustrates a grater resembling its modern-day counterpart. In Apio, apples are grated and allowed to air dry for two days before cooking. Grating the apples breaks them into smaller pieces and helps release the juices.

After being air dried for two days, the grated apples are passed through a sieve or strainer, separating the excess liquid from the fruit. This step, passa le pome gratate (sieve the grated apples), allows for accurate measurement of the weight of the apples. The cook adds an equal weight of honey and lets the apples soak for two more days before proceeding to the next step. Scappi's Opera also features an illustration of a sieve, providing insight into its potential appearance during the time. 

The recipe instructs the cook to take the next step of "poy fale bolire" or allowing it to boil. To accomplish this, the cook should use an appropriate cooking vessel, such as a pot or saucepan. Although the recipe does not specify the type of vessel, Scappi includes numerous illustrations depicting the saucepans and pots commonly used during this period. The equipment has remained unchanged in design with the exception of variations in the materials from which it is crafted. 

The final sentence of the recipe, "Agi a mente ch' el vol per lo men bolire una hora grossa e forsi dui sempre menandole bene e guardale dal fumo." (Keep in mind that it should boil for at least an hour, constantly stirring well and protecting it from smoke.), suggests the need for slow boiling of the fruit. Slow boiling is a cooking technique that removes excess moisture and achieves a gel-like consistency. It also serves to preserve the food by eliminating organic impurities.

After cooking, the recipe instructs to pour the fruit paste onto the tavolo o superficie di lavoro (table or work surface) or pietra bagnata (wet stone). When the recipe instructs to "distendi suso una tavola" (spread it on a table), it suggests using a flat surface, such as a tabletop, or a wet stone to hold and shape the fruit paste. Placing the mixture on a flat surface allows for gradual heat release and even cooling, facilitating easier handling and cutting once the apio has solidified. 

 

Analysis of Cooking Techniques used in Apio

 The Apio recipe employs a variety of cooking techniques to achieve its outcome. When grating the apples, finely shredding them ensures easier cooking and infusion of flavors. The air-drying step removes excess moisture from the fruit, concentrating the flavor. Soaking the grated apples in honey for two days before cooking actively enhances the flavor, texture, and preservation of the apples while allowing them to absorb the honey’s sweetness and flavor. Regular stirring during cooking is crucial to ensure heat is evenly distributed and prevent the mixture from sticking to the pot. Finally, pouring the mixture onto a flat shallow surface after cooking to cool allows it to thicken and stiffen into a flexible, gel-like consistency.

The Importance of Presentation and the Use of Bay Laurel Leaves

 The recipe instructs the cook to place the prepared apio on a dish along with laurel leaves, both underneath and on top, as indicated by the phrase "picholi e reponile in una schatolla con foie de laurano de sotto e poy de sopra."  Serving the apio on fresh bay leaves (Laurus nobilis L.) adds an elegant touch to the presentation, a visually pleasing contrast between the vibrant color of the candy and the vivid green of the leaves.

It is important to note that the bay leaves are not intended for consumption but serve as an ornamental element. Despite being commonly utilized in culinary preparations, bay leaves are generally not ingested in their raw or whole form due to their leathery texture, which can be unpalatable. To extract their desired flavor and aroma fully, bay leaves are best utilized by simmering, boiling, or infusing them in liquids during cooking. Their presence in this recipe is solely decorative.

It is worth mentioning, however, that even in their raw state, bay leaves make contributions beyond the ornamental. Bay leaves – like honey -- possess significant preservative and microbial properties that contribute to their value in the culinary world. The leaves contain essential oils, such as cineol, eugenol, and linalool, which exhibit antimicrobial effects against various bacteria and fungi. Their ability to inhibit pathogens like Escherichia coli (E. coli), Salmonella, and Listeria monocytogenes makes them a natural food preservative. Additionally, the antioxidants found in bay leaves, including caffeic acid and rutin, aid in preventing oxidative damage and spoilage. Thus, bay leaves serve as a natural food preservative due to their ability to hinder the growth of microorganisms and extend the shelf life of various food preparations. In addition to their preservative properties, bay leaves are an effective insect repellent. The pungent aroma of these leaves, primarily due to essential oils, deters pests like ants, cockroaches, and weevils. This natural quality makes bay leaves valuable to food storage areas or dried goods, safeguarding them from infestations. Historically, bay leaves have been utilized in traditional medicine for their antimicrobial attributes, aiding digestion, respiratory ailments, and wound healing. These multifaceted properties of bay leaves contribute to their extensive use in culinary practices and various therapeutic applications (Sirikin, 2018).  

Conclusion

 In conclusion, the exploration of the manuscript "Il libro per cuoco o Anonimo Veneziano o Anonimo Veneto" offers valuable insights into the early history of candy making and the culinary traditions of early Italy by providing a glimpse into the cooking methods, ingredients, and preferences of that era. Of the many recipes found within the document, one recipe, "CXXXII. Confetti de melle apio o de pome paradiso se le voy fare subito chomo è gratate le poy fare come ti pare," stands out. It showcases the creation of Apio, an apple-based fruit paste using honey as the primary sweetener, reflecting the prevalence of honey as a sweetener during that time. This rediscovered recipe not only offers a delicious treat but also highlights the interplay of humoral qualities in ancient Greek dietetics and how it continued to impact diet in the fifteenth century, emphasizing the balance of bodily humors through carefully selected ingredients.

Researchers who may be interested in further exploration into medieval culinary practices in the fourteenth and fifteenth century, should consider the following books. "Liber de Coquina," a 14th-century Neapolitan cookbook. "Le Viandier," authored by Guillaume Tirel (Taillevent) in the 14th century, is a French cookbook. For a glimpse into the culinary practices of medieval England, "Forme of Cury" is an essential resource. Compiled by King Richard II's chefs in the late 14th century, this cookbook contains a diverse range of recipes. To explore the gastronomy of medieval Catalonia, "Libre del Coch" by Ruperto de Nola is recommended.

  

Final Thoughts:

The recipe for Apio proved to be a time-consuming but straightforward process, taking five days to complete. The resulting product had a deep red color and a delightful blend of spices, with a concentrated apple flavor that was not overly sweet despite the generous use of honey. The presentation of the fruit paste was visually stunning, resembling jewels on a vibrant green backdrop.

Surprisingly modern in taste, this recipe could easily find a place on a cheese board or even as a unique addition to a sandwich. It would serve as an excellent dessert course alongside other candies such as manus christi, sugar plate, comfits, marzipan, marchpane, or gingerbread. 

  

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Five Simple and Delicious Medieval Vegetable Dishes

Positive responses continue to pour in on these kinds of posts. Today I thought I would bring to your attention five very different vegetable dishes that were enjoyed in the late Medieval period.   I hope you try them and let me know how you liked them.

Simply click the link to be taken to the page to find the recipe. Please leave me a message and let me know if you would like to see more posts like this.

Thank you!

.xxx. Soupes dorroy. (Harleian MS. 279 (ab 1430)) Soup Dorroy - A delicious twist on "creamed" onion soup. The onions when cooked with the wine take on a very fruity flavor, and the almond milk adds creaminess in the background that tempers the sweet fruity taste of the onions. A budget friendly, easy to cook, tasty dish that would not be amiss at a luncheon, tavern, feast or camp meal.

 

.v. Whyte wortes. (Harleian MS. 279 (ab 1430) - Creamed Wortes - A true comfort dish from Harleian MS 279 (~1430) -- Tender cabbage and kale, or other "worts" (mustards, kale, collards (known to the Greeks and Romans), kohlrabi (first described in Europe in 1554), broccoli (known to Greeks and Romans), cauliflower (sixth century), rapini (aka broccoli rabe, known to the Romans), and turnips) creamed with almond milk thickened with rice flour, flavored with saffron, salt and a touch of honey. A dish that is as delicious as it is beautiful to look at!

Compost (The Forme of Cury, c. 1390)- despite its name this recipe creates a lovely mustardy, sweet and spicy variety of pickled vegetables that are as delicious as they are pretty to look at. This recipe comes courtesy of Daniel Myers who hosts the excellent site Medieval Cookery (if you have not visited this site I urge you to do so). These pickles were served as part of the Curia Regis Brunch.

Canabenys with Lekys- Dried Beans with Leeks - Constance Hieatt "Ordinance of Pottage"-a thick, flavorful medieval soup made with dried beans (preferably fava, broad or black-eyed peas), cannelini or navy beans, leeks and/or, onions flavored with sausage and fortified with a handful of leafy greens. Great for SCA lunch or feast or an easy period camp meal. Can be made vegetarian by substituting vegetable broth and vegetarian sausage. 

.Cxlv. Blaunche Perreye. White Pea Soup (Harleian MS. 279 (ab 1430)) Very simple and humble ingredients come together to make great flavors in this 15th Century soup for a king.

Bonus:  .iij. Joutes. - Braised Spring Greens with Bacon

Funges (The Forme of Cury, c. 1390)

Funges

Funges (The Forme of Cury, c. 1390) - Take Funges and pare hem clere and dyce hem. take leke and shred him smal and do him to seeþ in gode broth color yt wȝt safron and do þer inne pouder fort and serve hit forth.

1 pound mushrooms, sliced
1 cup vegetable broth
1 leek, finely sliced
1 tsp. Powder Fort
1 pinch saffron

Combine vegetable broth and saffron in a pot and bring to a simmer. Add mushrooms and leeks to broth, cook until tender. Stir in powder fort before serving.

Recipe by Felice Debbage

Compost (The Forme of Cury, c. 1390)

A beautiful dish of Compost--a variety of pickled vegetables

Compost is a delicious medley of sweet, sour and mustardy pickled vegetables. This recipe comes courtesy of Daniel Myers from his excellent website Medieval Cookery. If you have not visited this website I strongly encourage you to do so!

Compost (The Forme of Cury, c. 1390) Take rote of parsel. pasternak of rasenns. scrape hem waisthe hem clene. take rapes & caboches ypared and icorne. take an erthen panne with clene water & set it on the fire. cast all þise þerinne. whan þey buth boiled cast þerto peeres & parboile hem wel. take þise thynges up & lat it kele on a fair cloth, do þerto salt whan it is colde in a vessel take vineger & powdour & safroun & do þerto. & lat alle þise thinges lye þerin al nyzt oþer al day, take wyne greke and hony clarified togider lumbarde mustard & raisouns corance al hool. & grynde powdour of canel powdour douce. & aneys hole. & fenell seed. take alle þise thynges & cast togyder in a pot of erthe. and take þerof whan þou wilt & serue forth.

-Recipe Courtesy of Daniel Myers

3 parsley roots
3 parsnips
3 carrots
10 radishes
2 turnips
1 small cabbage
1 pear
1/2 tsp. salt
1 cup vinegar
1/4 tsp. pepper
1 pinch saffron, ground
1 cup greek wine (sweet Marsala) <--I used white wine
1/2 cup honey
1 Tbsp. mustard <--I used a sweet and spicy mustard purchased at the local farmers market
1/2 cup currants (zante raisins)
1 tsp. cinnamon
1 tsp. Powder Douce
1 tsp. anise seed
1 tsp. fennel seed

Peel vegetables and chop them into bite-sized pieces. Parboil them until just tender, adding pears about halfway through cooking time. Remove from water, place on towel, sprinkle with salt, and allow to cool. Then put vegetables in large bowl and add pepper, saffron, and vinegar. Refrigerate for several hours. Then put wine and honey into a saucepan, bring to a boil, and then simmer for several minutes, removing any scum that forms on the surface. Let cool and add currants and remaining spices. Mix well and pour over vegetables. Serve cold.

SCA Feast - Ceilidh XIV - A Fourteenth Century Italian Feast - February 24, 2001

Ceilidh XIV

February 24, 2001 

VA Medical Center

Feast Menu--A Fourtenth Century Italian feast by Browyn nf Mhaithon

*Many of my redactions for this feast have been lost to time. Those I have remembered I have placed here.  The recipes that are offered must be attributed directly to the books from which they were first found. 

First Remove

Torta d'agli-Garlic torta(boiled garlic, farmers and cream cheese, baked in a pastry shell)

Une Vinaigrette-A Vinegar Dish (grilled beef and onions, serves with a sauce of beef broth, red wine vinegar, ginger and pepper)

Fungi di Monte-Mountain Mushrooms (mushrooms cooked with olive oil, and spices)

Second Remove

Del Brodo Saracenico--Saracen Chicken (Chicken cooked with white wine, almonds, dates, prunes, raisins, fresh apples and pears)

Cretonniee de pois--peas cooked in almond milk

De Lasanis--Lasagne (noodles made from fermented dough, boiled, and served with pepper and cheese)

Third Remove

Cormarye--Cormary (Roast pork cooked with red wine, garlic, coriander, caraway and pepper)

Fava fresche con brodo de carne--Fresh fava beans with parsley and mint

De la insaleggiata di cipolle--Roast Onion Salad

Dessert

Dirola--Darioles (a yellow custard tart, flavored with cinnamon and rosewater topped with candied orange peel)

Torta Bianca--White Tart (a white tart flavored with cream cheese and ginger, topped with candied cherries)

Torta D’agli - (Redon, 1998)

For the crust:

1 ¾ cups flour (mixture of stone ground white and wheat)

9 Tbs. butter/lard mix

Water

Pinch of salt

Add butter/lard mix to the flour and mix until it resembles fine grained sand.  Add the salt to the water and stir to dissolve.  Slowly combine water to flour until it forms a stiff paste- do not overwork.  Form into a ball and refrigerate a few hours or overnight.

For the filling:

Water

5 heads (yes the whole head) of garlic

½ pound pork belly, or bacon

6 ounces farmers (cottage) cheese-whole milk

5 ounces cream cheese

3 eggs

Handful of raisins (optional)

Pinch of saffron

Spice Blend

1/3 tsp. each ground cloves, nutmeg and ginger

1 tsp. each cinnamon and pepper

Peel garlic and add to a pot. Cover with water and bring to boil, boil over medium heat for approximately 15 minutes or until tender.  Drain the garlic and shock in cold water.  Drain.

Grind together pork or bacon with garlic in a food processor or crush with a pestle and mortar. 

Blend together cream cheese and farmer’s cheese, then add the garlic and pork mixture along with saffron, raisons,  and eggs.  Flavor with  salt and spice blend to taste. 

Roll out 2/3 of pastry and line a 9” deep pie tin. Add the filling and seal with remaining pastry.  Bake in a 400 degree oven for approximately 45 minutes to an hour.

Une Vinaigrette- (Scully, 1998)

Sauce

1 ½ cups red wine

1 cup beef broth

2 slices white bread, toasted and ground into crumbs (I used manchet bread I had baked)

2 tsp. ginger

½ tsp. salt

¼ tsp. grains of paradise (I used allspice)

¼ tsp. pepper

Pinch of saffron (optional)

2 Tbsp. red wine vinegar

To make the sauce combine beef broth and wine and heat over medium heat in a saucepan.  Add breadcrumbs and whisk together until it begins to thicken and sauce becomes smooth. Add remaining spices and wine vinegar and simmer for several more minutes. 

Note: It is important to strain the sauce before you serve it.  Once strained sauce can be set aside.

Meat:

1 ½ and 2 pounds beef or lamb cut into chunks

4 medium onions sliced

2-3 Tbsp. oil, butter or lard

Broil the meat in oven (I grilled it) until it is cooked through. Do not overcook.  Slice and chop the onions and sauté in the fat until golden.  Add meat to onions and cook.  Alternately, if you are grilling, you can grill the onions with the meat. 

Add meat and onions to the sauce mixture and heat thoroughly before serving.  Alternatively, you can serve the meat and onions separately (it is suggested with rice or pasta) and leave the sauce on the side for dipping.

I served the meat with the sauce without benefit of rice or pasta and it was well received.

  

Fungi di Monte - (Redon, 1998)

1 pound wild or cultivated mushrooms

1 small onion chopped

Olive oil

1 pinch each pepper, ginger and nutmeg

2 pinches ground coriander

Salt to taste

Trim and clean the mushrooms.  Cook in boiling water for about ten minutes and then drain thoroughly.  Sweat the onion in olive oil until soft and golden.  Add the mushrooms to the onions and sauté. When mushrooms start to brown, season with salt and spices.  Serve when golden brown.

  

Del Brodo Saracenico - (Redon, 1998)

1 capon or chicken

1/3 cup blanched almonds

1/3 cup raisins

Handful of dates and prunes cut in half

2 slices of bread (I used manchet, sourdough would work too)

1 cup white wine

Juice of 1 or 2 lemons

Juice of 1 orange

1 ounce salt pork fatback or bacon cut into 1/8 dice

1 apple and pear peeled, cored and chopped

Salt to taste

Spice Blend

¼ tsp. each nutmeg and black pepper

1 pinch of ginger and cloves

Salt the capon or chicken and roast it until brown.  Try not to overcook or it may fall apart when you simmer it.  Toast the bread and mix it with the juice of the orange, lemon and wine. When the chicken is done, carve it into serving pieces and set aside.  Pour the juice and wine mixture into a large saucepan or casserole dish and add the chicken, spice mix, fresh and dried fruit, almonds and bacon or salt fatback pork.  Bring to a boil and simmer for 15-20 minutes.  Check for seasoning and serve.

Cretonniee de pois - (Redon, 1998)

12 ounces split peas

2 cups milk (I subbed almond milk)

3 egg yolks

½ tsp. ground ginger

Pinch of saffron (optional)

1 cup leftover cooked chicken (preferably dark meat), veal or chicken livers cubed (I did not use)

1 tbsp. lard

Carefully wash the split peas, taking care to remove any stones and leave them to soak in cold water for an hour. Cook the peas in 2 quarts of lightly salted water until they are soft and can be crushed with light pressure.

Bring milk (or almond milk) to boil and add ginger and saffron.  Remove from heat.  In a small bowl beat the egg yolks with a whisk and pour them through a strainer into another bowl large enough to hold the milk.  Slowly pour the hot milk into the beaten yolks, whisking constantly.

In a heavy skillet heat the lard over medium-high heat and add the cubes of cooked meat, sauté until crisp and brown.

Reheat the peas over low heat, stirring to prevent them from burning and slowly stir in the yolk mixture and heat till slightly thickened.  At this point do not allow the soup to boil.  Check for salt. Garnish with meat before serving.  Or – serve the soup with the meat on the side and allow guests to add to taste.

  

De Lasanis - (Redon, 1998)

Dough

3 cups flour (semolina, or 50/50 mix stoneground white and wheat)

1 cup warm water

1 ½ tsp. salt and yeast

2/3 cup freshly grated parmesan cheese

Black pepper to taste

Spice Blend:

½ tsp each cardamom, nutmeg

1/8 tsp. cinnamon & pepper

Dissolve yeast in water and let proof for 10 minutes.  Mix flour and salt and add the yeast mixture to it.  Form into a pliable dough that is elastic and not stiff.  Cover the dough with a towel and let rise at least an hour.

Towards the end of the rising time you will want to put a kettle of water to boil, salt it as you would for any pasta.

Punch down dough and then knead it back into a ball. Divide ball in half and roll it to an even thickness of about 1/16 of an inch. The dough is very sticky so be sure to flour your surfaces well. Cut your dough into  2 inch squares and drop them into the boiling water.  They will rise to the surface when cooked.

Remove the cooked noodles from the water and place in a pre-heated baking dish. You will need to layer the noodles with the cheese and spices.  On the last layer, sprinkle generously with cheese and spices.  Serve immediately.

Cormarye – (Redon, 1998)

2-3 pound pork loin, or bone in pork

1 cup good red wine

½ cup broth (I use 50/50 chicken & beef mix)

4 large cloves garlic

1 tsp. ground coriander seeds

1 tsp. ground caraway seeds

1/3 tsp. ground pepper

Salt to taste

Make a marinade with wine, garlic, coriander, caraway and pepper.  Tie the roast (if necessary) and pierce it all over with salt. Place the roast in the marinade, turning to coat all over.  Marinate for a few hours or overnight, turning occasionally.

Preheat oven to 350 degrees and roast the pork for about 90 minutes, basting frequently.  When it is done, remove the roast from the pan and let it rest in a warm place.  To make the sauce, bring pan juices to a boil and add broth, taste for seasoning and serve on side with the meat.

Fava fresche con brodo de carne  - (Redon, 1998)

2 cups beef or chicken broth, or 50/50 mix of both

4 ½ pounds fresh fava beans

4 ounces salt pork belly or pancetta

1 tbsp. chopped fresh parsley and mint

Shell fava beans and plunge them into boiling water for 5 seconds or so.  Drain them and refresh in cold water.  Using a paring knife remove the tough outer skin of each bean. Cut the pork into tiny dice and add the broth, beans and pork to a saucepan or casserole, bring to boil and cook for approximately 10 minutes or until they begin to break apart.  Add parsley and mint and return to the boil and cook for a few moments.  Add salt to taste and serve.

De la insaleggiata di cipolle -  (Redon, 1998)

2 pounds sweet onions

Olive oil

Wine vinegar

Scant ½ tsp. spice blend*

Salt and pepper to taste

You can bake your onions in the fire if it is hot by placing them in the embers.  If not, wrap them in foil and roast them in a 500 degree oven for about an hour.

Remove the onions from the oven and unwrap them, the skin should be blackened and the flesh will be caramelized. When the onions are cool enough not to burn you, slip them from their skin and cut them into very thin slices with a sharp knife. 

Works Cited

Put the onions into a salad bowl, season with salt, pepper and spice mixture.  Add olive oil an vinegar to taste, mix and serve.

Spice Blend

2 tbsp. fresh ground black pepper, cinnamon, and ginger

1 ½ tbsp. saffron crushed to a fine powder in a mortar

¾ tsp. cloves

Dirola--Darioles - (Redon, 1998)

For the crust:

1 ¾ cups flour (mixture of stone ground white and wheat)

9 Tbs. butter/lard mix

Water

Pinch of salt

Add butter/lard mix to the flour and mix until it resembles fine grained sand.  Add the salt to the water and stir to dissolve.  Slowly combine water to flour until it forms a stiff paste- do not overwork.  Form into a ball and refrigerate a few hours or overnight.

Roll out the pastry and line a 9” pie or tart pan at least 2” deep.  Line it with aluminum foil and fill with beans or pie weights.  Bake for about 15 minutes, remove the weights and the foil and return to the oven for about 5 more minutes.

For the filling

3 cups milk

6 egg yolks

1/12 cups sugar

2 tsp. cinnamon

2-3 tbsp. rosewater

Candied orange peel to garnish

Whisk together egg yolks, sugar, cinnamon and salt until smooth and glossy and then slowly beat in the milk.  Pour the egg mixture into the partly baked shell, return to the oven, and bake in a 350 degree oven for an hour or until set but still soft enough to quiver slightly when moved.  If top is browning to quickly, cover it with aluminum foil.

When done, remove from oven, sprinkle with rosewater and garnish with candied orange peel.

Torta Bianca - (Redon, 1998)

For the crust:

1 ¾ cups flour (mixture of stone ground white and wheat)

9 Tbs. butter/lard mix

Water

Pinch of salt

Add butter/lard mix to the flour and mix until it resembles fine grained sand.  Add the salt to the water and stir to dissolve.  Slowly combine water to flour until it forms a stiff paste- do not overwork.  Form into a ball and refrigerate a few hours or overnight.

Roll out the pastry and line a 9” pie or tart pan at least 2” deep.  Line it with aluminum foil and fill with beans or pie weights.  Bake for about 15 minutes, remove the weights and the foil and return to the oven for about 5 more minutes.

For the filling

10 ounces softened cream cheese

6 egg whites

Scant 2/3 cup sugar

9 tbsp. softened butter

1 cup milk

Mix together cream cheese, sugar, binger, salt and butter.  Whip egg whites enough to break them apart and pour into the cream cheese mixture. Beat in some milk until the mixture has the consistency of a thick cream.  Pour the filling into the partially baked pie crust and bake for one hour in a 375 degree oven. Monitor carefully – the crust must be thoroughly baked but it must be light colored.

For the topping:

2 tbsp. sugar

1 tsp. rose water

Candied cherries to garnish

When tart has been cooked, sprinkle with sugar and rosewater and garnish with the cherries

Works Cited

Redon, O. F. (1998). The Medieval Kitchen; Recipes from France and Italy. Chicago: University of Chicago Press.

Scully, E. D. (1998). Early French Cookery; Sources, History, Original Recipes and Modern Adaptations. Ann Arbor: University of Michigan Press.

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