Historical Food Fortnightly

[isabelladangelo]

http://isabelladangelo.blogspot.com/2014/07/historical-food-fortnightly-foreign.html

A 15th C Florentine dish from a Neapolitan cookbook.  How's that for foreign?  :-D   I do fess up in the post that the dish is probably about as foreign as Canadian bacon to most Americans but it was the only recipe I found that mentioned some place "foreign" that didn't have some very odd ingredient in it.   All the ingredients were either things I've eaten before and/or had on hand. 

Now back to Pennsic madness...

Comments

[nuranar.livejournal.com]

That was really interesting! Have you cooked with prunes much?

[isabelladangelo.livejournal.com]

Only a couple of times, really. I prefer using dates -which have a similar sweetness- in a dish.

[nuranar.livejournal.com]

I'd like to try dates; they're harder to find/more expensive, though. I was really surprised the first time how much flavor the prunes alone added to cockaleekie soup.

[isabelladangelo.livejournal.com]

They sell dates by the half pound up here. :-) They aren't cheap - $9.99 for a half pound I think but they are pretty easy to find luckily.

I think I missed that post! Do you think it helped the soup or would you have cut amount of prunes? Of course, due to the water/wine/lemon juice, all the prunes and raisins re-inflated into plums and grapes in the dish I cooked - you could seriously get drunk off those plums and raisins if you cooked it right. :-D