Comfits and Candies - Finnocchio dolce verde- Sweet Green Fennel (Candied Fennel Stalks)

 

Plates of Candies and Comfits waiting to be served 

Domenico Romoli's "La Singolare Dottrina," published in 1560, is a comprehensive guide for cooks and maîtres d'hôtel, offering insights into the selection, preparation, and service of various foods and wines. In its fourth book, Romoli presents detailed menus for each month, including the "Banquet of January." This banquet showcases a variety of dishes suitable for the winter season, reflecting the culinary traditions of 16th-century Italy.

Sweet Green Fennel from Domenico Romoli's Banquet of January

Domenico Romoli's La Singolare Dottrina (1560) offers a fascinating glimpse into Renaissance cuisine for those who love diving into historical recipes. This culinary guide, written by Romoli—nicknamed Panunto—details elaborate feasts for every month of the year. Among the dishes featured in the Banquet of the Month of January is Finnocchio Dolce Verde, or Sweet Green Fennel, a unique Renaissance treat that transforms humble fennel stalks into candied delights.

A Taste of 16th-Century Italy

Fennel was a staple in Italian Renaissance kitchens, prized for its digestive properties and aromatic qualities. This particular preparation, which candies the fennel stalks in sugar syrup, reflects the era's fascination with preserving flavors and enhancing natural sweetness. The result is a delicately flavored confection, perfect for pairing with cheeses and wine or simply enjoying as a sweet snack.

The Recipe: Sweet Green Fennel (Candied Fennel Stalks)

Yield: About 3/4 cup candied fennel and 1 cup syrup

Ingredients:

• 1 cup sugar
• 1 cup water
• 5 to 6 ounces of fennel stalks, cut on the diagonal into thin sticks (about 1 1/2 cups)

Instructions:

1. Preheat the oven to 250°F. Line a baking sheet with parchment paper or a silicone liner.
2. Prepare the syrup: In a small saucepan over medium-high heat, combine the sugar and water. Stir until the sugar dissolves.
3. Candy the fennel: Add the sliced fennel stalks to the syrup and reduce heat to medium. Cook until the fennel stalks become translucent.
4. Strain and bake: Strain the fennel stalks, reserving the syrup for future use (it's great for cocktails or drizzling over desserts). Spread the syrup-coated fennel slices in a single layer on the prepared baking sheet.
5. Dry the fennel: Bake for about 30 minutes, then separate any sticking slices. Continue baking for 30 minutes or until the fennel is dry yet slightly sticky.
6. Cool and serve: Allow the fennel to cool completely before serving or storing.
7. 
   

Bringing History to Your Table

The candied fennel from Romoli's Banquet of January offers a glimpse into the refined tastes of Renaissance Italy. Its delicate sweetness and herbal notes make it a versatile addition to modern dishes—try it as a garnish for cheese boards, an elegant topping for desserts, or even infused into a winter tea.

By recreating historical recipes like this one, we can appreciate how Renaissance chefs balanced sweetness, texture, and aromatic flavors. Next time you're in the kitchen, why not step back and savor the flavors of a 16th-century banquet?

(Italian) To Prepare A Filled Twist

 

The Opera of Bartolomeo Scappi, 1570

If you are looking for a portable pick-me-up, that is sweet, savory, and delicious look no further than this recipe. Scappi's recipe for fruit-filled twist hist all the right spots. The moisture in the fruit prevents the dough from drying out, making this a perfect treat for the dayboard.

Original Recipe

Make a dough of two pounds of fine flour with six fresh egg yolks, two ounces of rosewater, an ounce of leaven moistened with warm water, four ounces of either fresh butter or rendered fat that does not smell bad, and enough salt. That dough should be kneaded well for half an hour. Make a thin sheet of it, greasing it with either melted butter that is not too hot or with rendered fat. With the pastry wheel, cut the edges one after the other, which are always quite a bit thicker than the rest. Sprinkle the dough with four ounces of sugar and an ounce of cinnamon. Then get a pound of currants that have been brought to a boil in wine, a pound of dates cooked in that wine and cut up small, and a pound of seeded muscatel raisins that have been brought to a boil in wine; combine all those ingredients and mix them with sugar, cinnamon, cloves and nutmeg. Spread that mixture out over the sheet of dough along with a few little gobs of butter. Beginning at the long edge of the dough, roll it up like a wafer cornet, being careful not to break the dough. A twist like that needs only three rolls so it can cook well; it should not be too tight. Grease its surface with melted butter that is not too hot. Begin at one end to roll it up, not too tightly, so it becomes like a snail shell or a maze. Have a tourte pan on hand lined with a rather thick sheet of the same dough greased with melted butter and gently put the twist on it without pushing it down. Bake it in an oven or braise it with a moderate heat, not forgetting to grease it occasionally with melted butter. When it is almost done, sprinkle sugar and rosewater over it. Serve it hot. The tourte pan in which the twists are baked has to be ample and with low sides.

Ingredients

For the filling

1 cup dried currants or raisins

1 cup raisins

1 cup chopped dates

1 cup red wine

1/4 cup sugar (I used golden sugar)

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. cloves

Note: I used "Duke's Powder"

Instructions

1. Mix together all ingredients in a pot and cook until soft. Set aside to absorb the remaining liquid and cool while you work on the dough.

Ingredients

For the Dough

1 packet yeast

2/3 cup water

3 1/2 cups flour

3 tbsp. or to taste rosewater

3 egg yolks

4 ounces butter

1/2 tsp. salt

Instructions

1. Add yeast to the flour and mix well

2. Add water, rosewater, egg yolks butter, and salt, and knead the dough for 20 minutes if kneading by hand, or, 7 minutes if using a mixer and dough hook. The dough should be supple and not sticky.

3. Spray a baking sheet with a bit of oil before you begin shaping the dough.

4. Divide the dough into eight pieces. Shape each piece into a rectangle.

5. Divide the fruit filling among the rectangles and roll the long sides of the rectangle up into a cylinder. Then shape it like a cinnamon roll.

6. Place it onto the oiled sheet and allow it to rise for 30 minutes. While the dough is rising, preheat your oven to 375 degrees.

7. Before baking, brush the tops with an egg yolk that has been beaten. Bake for ~ 50 minutes or until browned.

8. You may glaze with a mix of 2 1/2 tbsp. sugar and 2 tsp. rosewater. I usually do 1 tsp. rosewater and 1 tsp. orange juice.

To serve, you can cut your rolls into slices, or serve whole.

Sources

"The Opera Of Bartolomeo Scappi (1570)". Google Books, 2022, https://www.google.com/books/edition/The_Opera_of_Bartolomeo_Scappi_1570/oF2jsqrWtEkC?hl=en&gbpv=1&bsq=twists. Accessed 5 Sept 2022.

Insalata di arance tagliate a fette, servite con zucchero e acqua di rose - Sliced Oranges served with Sugar and Rose Water

Insalata di arance tagliate a fette, servite con zucchero e acqua di rose

Originally published Sep 5, 2022

I have a confession to make. I am uncertain where I located this recipe. I found it and copied it with the notation "Scappi" - however, after further research I think this recipe may have come from another source and Scappi was on my mind. I will continue to look for the source and attribute once I have located it. Because I am unable to attribute the source, this recipe must fall into the realm of "probability".

It is a deceptively simple and easy-to-put-together dish, and quite delicious. I did not have rosewater, so I added orange flower water instead. It was very refreshing and lasted several days in the refrigerator, making it a terrific make ahead and serve feast dish.

Insalata di arance tagliate a fette, servite con zucchero e acqua di rose - Sliced orange salad with rosewater and sugar

4 to 6 oranges (or lemons)

1-2 tbsp. rose water or orange flower water

squeeze of lemon juice

Opt:

2-3 Medjool dates, halved lengthways

2-3 pistachios finely chopped 3 tbsp. mint, finely chopped icing sugar, to garnish

Instructions

1. Peel the oranges with a sharp knife and remove any pith.

2. Slice into very thin half moons. Try to capture the juice and pour it into the serving bowl or platter. 3. Arrange the orange slices on a serving platter.

4. Sprinkle over rose water and a squeeze of lemon juice. 5. Garnish dates, pistachios, mint, and, just before serving, dust over some icing sugar.

Note: Can be served cold, or at room temperature