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Tuesday, October 12, 2010

ACEDERA WITH HASH SOUP RECIPE FROM NOLA

RED SORREL PEA FLOWERS. 
CLOVER FLOWERS, NASTURTIUM FLOWERS 
Photo by: growinggoodness.weebly.com
OCast azedera, Leon aceda, L. Rumex acelosa, Fr. osseille commune, surette, Eng. garden sorrel. This herb is acid for its oxalic acid, vitamin C and oxalate salt content. Since the 14th C, it has been used as a substitute for vinegar and salt. It was cooked with spinach or with couscous grains in pottages and stews. Sorrel soup was famous. Formerly, it was especially popular in a fish sauce and it was served in salads. Small reddish brown flowers appear from the beginning of summer and continue through summer. They are added to salads. Only oil is added for dressing. This plant is native to Europe and parts of northern Asia. In Spain, it is found in Galicia and Leon. Historically the best sorrel grew in Calatayud on the banks of the Jalon River and traditionally it was sold during the spring in Saragosa, the capital of Aragon. In southern Spain, it thrived on riverbanks and between vineyards. By 1548, however, sorrel seems to have ceased to be used a common herb. Medicinally it is used as laxative, diuretic, tonic, bitter and antiseptic. It was called “the herb of patience.” One had to have patience for it to work as a laxative. The root is used to make bitter tonic and diuretic decoctions. To treat skin problems, like acne, the leaf is added to poultices. When applied in large doses it can be poisonous. Patients suffering from gastric problems, kidney stones, arthritis, rheumatism or gout should not use it. [Dialecto. 1947:132; ES Dic popular. Jun 6, 02:2; García Rey.1934:37; Nola. 1989:xxxvii-1; and Villena/Calero. 2002:23a]


HASH SOUP WITH GOAT LIVER AND SPLEEN ADAPTED 
FROM NOLA’S RECIPE #xxviii-1 BROETE DE MADAMA
For 12 persons
           
Sweet and Spicy Autumn Soup -...
Photo by: jen_m_stewart
Ingredients

2 lbs almonds
2 lamb spleens
1 kid liver
a bouquet of sweet marjoram, sorrel, mint and parsley
12 eggs
white vinegar to taste
1 ½-3 tbsp cinnamon, nutmeg and ginger
a little starch if necessary

Preparation

Toast two pound of almonds. Set some aside for garnish. Grind the rest in a mortar and take the spleen and liver and put them in a pot with the bouquet of herbs tied with a string. Cover them with water and cook them. Add the almonds. Mash all solids with the eggs. Add a little vinegar. When all is well mashed, strain it through a cloth. Put it back on the fire and bring it to a boil. Add cinnamon, nutmeg and ginger. Stir until it is thick. If it does not become thick enough add a little starch. Pour into soup bowls.

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