Dried
codfish could always be relied upon to fill the gaps when
there was no fresh fish available. This was particularly
important in the Middle Ages, when the Church's meatless
holy days were adhered to upon pain of eternal damnation.
Since it was not native to the Mediterranean, codfish was
imported from Scandinavia.
Today,
codfish is opened flat and air dried before export. It is
then beaten, to break the fibers, and soaked in water for
a couple of days before cooking.
Baccala
alla Vincentina (Stewed Codfish)
Today, Baccala alla Vincentina is always served with polenta,
an ingredient not authentic to the period (...as Columbus
had yet discovered corn).
1
lb. dried codfish
1 1/3 cups thinly sliced onion
2/3 cup olive oil
2 tablespoons chopped parsley
4 anchovy fillets, chopped
Flour
1/2 tsp. ground cinnamon
1/4 cup grated Parmesan cheese
Salt and pepper to taste
2 1/4 cups milk
Prepare
the stock fish, skin and cut into thick slices. Saute the
onion in the oil over a low heat until soft. Add the parsely,
garlic, and anchovies and stir until just coated. Remove
from heat. Mix the flour, cinnamon, salt and pepper. Coat
the stock fish with the mixture and place in a heavy metal
or earthenware pan. Fish should fit snugly in a single layer.
Sprinkle with cheese, add the anchovy and onion sauce, and
cover with milk. Bring slowly until just boiling, cover
and set over a very low heat until the liquid is absorbed,
about 2 1/2 hours. Serves 4.
Seppie in Zimino (Cuttlefish with
Beet Greens)
Very
similar to a recipe dating to the 1500's, this dish is traditionally
served by Ligurians in Northern Tuscany today. The original
recipe calls for beet greens, onion, butter and wine - flavored
with those popular medieval mainstays: pepper, cinnamon
and saffron.
1
1/2 lbs. cuttlefish
1 lb. beet greens
1/2 cup olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 1/2 tbsp tomato paste
Salt and pepper to taste
Prepare
and wash cuttlefish and cut into 1/2 inch strips. Remove
the white stalk from the beet greens and thoroughly wash
leaves. Place in a pan with a teaspoon of salt and cook
over low heat until tender. Squeeze out most of the water
from the cooked leaves and chop coarsely. In a heavy pot,
saute onion in the oil until soft, then stir in the cuttlefish
and cook for several minutes, continually turning over and
stirring. Add the tomato paste and a few tablespoons water
and saute another minute. Salt to taste. Cover the pot and
cook until tender, about 1/2 hour. Add the beet greens,
add pepper to taste, and cover the pot and cook for another
10 minutes. Serves 4.
Gnocchi (Cheese Dumplings)
These
tasty dumplings are great served in, or accompanied with,
a hearty stew. The recipe doesn't include the modern New
World ingredients, such as mashed potatoes or corn polenta,
but their preparation couldn't be easier.
1
1/4 lbs. softened cream cheese
1 1/2 cups flour
6 egg yolks
Grated Parmesan cheese
Salt
Make
sure cream cheese is at room temperature before mashing
into a soft paste. By hand, mix in the flour and salt to
taste. Stir in the egg yolks one at a time until the mixture
attains a smooth, but thick consistency. Bring a pot of
water to a simmering boil and drop teaspoons of the mixture
into the water. Cook until the gnocchi rise to the top of
the water, remove from the heat and drain. Heap up on a
serving dish and sprinkle generously with Parmesan cheese.
Insaleggiata
di Cipolle (Roasted Onion Salad)
Here's
a rustic, medieval recipe that readily adapts to the backyard
barbecue! Onions were simply cooked 'in the embers,' sliced
and mixed with vinegar and spices. These are best served
lukewarm, or cold as a side dish to a juicy, barbecued T-bone.
6
medium size red onions
red wine vinegar
olive oil
Salt and pepper to taste
Wrap
onions individually in aluminum foil and roast over red-coat
coals for about an hour, or until tender. Let cool, unwrap
and cut into thin slices. Mix in a bowl with vinegar, olive
oil, salt and pepper. For a truly authentic medieval taste,
add a pinch of cinnamon, saffron, and clove powder. Otherwise,
add herbs normally used in a favorite Italian salad dressing,
such as parsely and oregano. If you're feeling adventurous,
add a touch of garlic.
Carbonata
This
dish is not to be confused with the modern version of pasta
with bacon and cream sauce. This was a nosh that, like tavern
peanuts, apparently helped sustain a long night of medieval
carousing.
The
original carbonata recipe describes both ingredients and
preparation, including an insider tip: et farrante meglio
breve ("it will make you drink all the better.")
12
thin slices prosciutto or unsmoked bacon
1 teaspoon sugar
4 tablespoons white wine vinegar
1 teaspoon chopped parsley
pinch of cinammon
Warm
the prosciutto or bacon in a large frying pan and remove.
Add the rest of the ingredients over medium heat and stir.
Adjust seasoning, and bring the mixture just to a boil.
Pour over the meat and serve immediately.
Recipes from Medieval
Italy 1,
2, 3
also
see -> Italian
Christmas Recipes