We’re stepping out of Advent and straight into the Twelve Days of Christmas, so today I thought I’d do something different and special: instead of a recipe from the Middle-Ages, I’ll give you a whole menu from Reinassance and, specifically, the menu Cristoforo da Messisbugo devised for the marriage of Ercole d’Este with the Princess […]
Ingredients: 1 kg of shrimps (it’s better if they’re from sweet water, but sea shrimps will do as well); 300 grams of white flour; 90 grams of lard; 1 egg; pinecone nuts; almonds; black pepper; cloves; fresh ginger; saffron; marjoram; salt. Recipe: Prepare the dough as we did yesterday for the crust of the fish. […]
Ingredients (serves 4 people): a small seabass for each person (around 300 grams each); olive oil; white pepper; 4 small oranges (remember what we said about bitter oranges when we baked Anne Boleyn’s favourite pie); 3 spoonfuls of rosewater. For the pastry: 300 grams of flour; 100 grams of butter; two pinches of salt; water. […]
Ingredients (serves 4 people): 5 quinces; a glass of almond milk (you know the drill); a litre of beef stock; 30 grams of butter; a pinch of sugar; a pinch of ginger; powdered cinnamon. Recipe: Peel the quinces and mince them in cubes after removing the core. Place the pieces in a pan and cover […]
Ingredients (serves 4 people): 400 grams of barley flour; a glass of almond milk (you know the drill); 50 grams of butter; half a litre of chicken stock; a pinch of white pepper; salt. Recipe: Melt the butter in a pan, warm the almond milk on the side and then pour the barley flour with […]
Ingredients (serves 6 people): 9 hard-boiled eggs; 20 grams of raisins; 100 grams of grated pecorino cheese; 50 grams of fresh pecorino cheese (you might want to use a younger one than the grated); a pinch of ground parsley; a pinch of fresh marjoram; a pinch of ground mint leaves; a pinch of ground ginger; […]
Ingredients (serves 6 people): 400 grams of boiled capon; 100 grams of fresh pork underbelly; 50 grams of sour cherries or 6 dry prunes; 3 eggs; half a glass of red wine (something like a Montepulciano d’Abruzzo will do); a handful of ground parsley; a pinch of marjoram; a handful of ground mint leaves; a […]
Ingredients (serves 6 people): 200 grams of boiled sturgeon; 200 grams of boiled pike; 100 grams of ground almonds; 20 grams of pine nuts; 150 grams of rice; half a litre of almond milk (you know how to make it from the Capons in Dorre); a teaspoon of sugar; an egg yolk; ground cinnamon; salt. […]
Ingredients (serves 4 people): one small pike (around 1 kg); a handful of coarse salt; a quarter of liter of water; 1 liter of blonde ale; a spoonful of ground ginger; a teaspoon of cinnamon; rosemary; marjoram; thyme; parsley; summer savory; a curl of butter. Recipe: Behead the pike, rub its body with ground salt […]
This recipe comes from Moira Buxton‘s Medieval Cooking Today, which in turn takes inspiration from the Harleian manuscript collection nr. 4016. Ingredients (serves 6 people): 3 partridges; a pinch of ground cloves; a pinch of ground mace; 1 litre of beef stock; 150 ml of red wine, plus at least a glass for drinking; 1 […]