![]() Here’s a picture of my tart, fresh from the oven: The translation is Herbed Swiss Chard and Cheese Pie, and it’s an awesome way to cook swiss chard. Last night, I made the Torta Bolognese, which I’ve made a number of times before. I like that each recipe includes the translated medieval text first (they wrote recipes like my MIL did: “Take enough butter and mix flour into it until it looks right…”) followed by the authors’ notes and then a modern version of the recipe which they’ve tested. I have several cookbooks that are compiled from medieval texts and this recipe is from my favorite one: it’s called The Medieval Kitchen: Recipes from France and Italy by Odile Redon, Francoise Sabban and Silvano Serventi. ![]() One of the things that fascinates me about the Middle Ages is the food. ![]()
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