Entradas populares

Friday, August 19, 2011

ALMIDÓN WITH WHEAT STARCH RECIPE ADAPTED FROM SENT SOVÍ

OCat amidó, OCast. almydon, L. amylum, MEng amydon, Eng amylum, wheat starch. It is the starch extracted from wheat soaked in water until the grains are soft enough to peel and then they are sun dried. It was a dish that was eaten by the ruling class. Also, it was used as a thickener for sauces. During the Roman Period it was used as frequently as in medieval times. According to Gerard, Triticeum Amyleum, Amyleum Frumentum, a type of spelt or corn starch was cultivated especially for amylum pottages. The Count of Orgaz, in court of Charles I of Hapsburg, implanted the custom of eating it every Wednesday evening at the Royal Palace. As per Sent Soví and Nola’s recipes, it is a thick puree made with chicken broth and almond milk. It is almost the same recipe as blancmange in which starch is a basic ingredient. Then it was a dish served like a soup during the main course. Sent Soví adds sugar in his two recipes. Now it is a dessert. See alcandía and manjar blanco. [Anón/Grewe. 1982:C:130-131:CI:131; Anón/Huici.1966:47:38-39:360:197-198:367:201-202 etc; Castro. Alimentación. 1996: 296. Curye. 1985:169; Lladonosa. Cocina. 1984:149; and Nola. 1989:xxi-1:lxx-1]

WHEAT STARCH ADAPTED FROM SENT SOVÍ’S #
QUI PARLA CON SE FFA AMIDÓ AB LET DE AMELLES, p. 130 
For 4 persons


Photo by: chefinyou.com

Ingredients
4 c almond milk (see almejas for recipe)
½ c wheat starch
½ tsp crushed saffron
½ c sugar
2 tsp cinnamon
½ tsp ground cloves
½ tsp fresh ginger

Preparation
Heat almond milk. Put a small amount of almond milk and slowly add starch into all is dissolved. Slowly add this to the rest of the almond milk. Dissolve saffron in 2 tbsp almond milk. Add it with sugar and spices to the rest of the almond and starch. Stir constantly with a wooden spoon until it starts to thicken. As soon as it begins to boil remove from heat. Pour into serving bowls and cover with a cloth. Let cool. Before serving sprinkle a little sugar and cinnamon over each bowl. (This recipe is almost exactly like blancmange served as a dessert today.) 

No comments:

Post a Comment