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Tuesday, August 2, 2011

ALIDEM - CREAMY GREEN SAUCE RECIPE FOR MEAT OR EGGS FROM CATALONIA

cream sauce used to accompany roasts and stews of Aragonese origin in which ingredients such as onion, parsley, mint and marjoram, are poached and chopped to make a creamy mixture. Grewe and Gázquez believe the word alidem is of Arab origin. This is classified as ‘bread dish’ i.e. a pottage eaten with bread. All the recipes are made by thickening broth or liquid with raw egg yolk. Then vinegar or verjuice is added to prevent the eggs from curdling. More broth can be added when it is about to boil. It should not be allowed to boil and it should be stirred constantly. It is a technique requiring great care as the result must be liquidly and creamy. The sauce alone is tasty and nutritious. Normally, it is poured over meat placed on slices of bread. Eggs can be used instead of meat or the sauce alone can be served as it is nutritious. SentSoví has a dozen recipes for alidem and Nola provides a recipe, which is adapted from the former. See manjares de pan. [Anón/Grewe. 1982:20: XXXVII:91:CXXVIIII:129-130:ftn 1:CXXX:130 etc; Gázquez. Cocina.  2002:175; Lladonosa. Cocina. 1984:74:155; and Nola. 1989:xxxi-2; and Martínez Llopis. “Prólogo” 1982:21]
Pheasant in Green Sauce
Photo by: Honest-Food.net

*RECIPE FOR CREAMY GREEN SAUCE  FOR MEAT OR EGGS ADAPTED FROM SENT SOVÍ CXXX QUI PARLADE UN ALIDEM ULS DÓNA A PORC HO A CABRIT HO A HOUS FFRITS E A FFORMATGES AXÍ MATEX, p 153 and  NOLA #xxxi-2 POTAJE DE ALIDEME O HUEUOS


Ingredients

1/2 tsp ginger
1 tsp cinnamon
1/2 tsp white pepper
1/2 tsp cloves
1 pinch of mace
1 pinch of nutmeg
a few sprigs of saffron
6 onions cut into four parts
6 1/2 tbs olive oil
3 sprigs each mint, marjoram & parsley
3 egg yolks
1/2 cup white vinegar
salt to taste

Preparation

Cover onions in water. Add oil, salt and herbs to give color to the dish. Bring to boil and cook until done, about 10 minutes. Place the solid ingredients into a processor and puree them. Return them to the broth. Add the spices. Bring to a boil until a watery purée results from the purée mixed with the liquid. Remove from heat. Beat egg yolks with the vinegar. Heat the purée and add egg yolks, stirring continually until thickened. So not let it boil. Serve like a soup or as a sauce for meat or fried eggs.
*See ayat for the alidem recipe from Sent Soví.

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