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Monday, December 12, 2011

ATÁNDOLO WITH NOLA'S 15TH C FIGGY POTTAGE RECIPE

tying it; tasting it for saltiness, sweetness or sourness. [Nola 1989:xxx-6; and Nola/Pérez. 1994:189]

FIGGY POTTAGE RECIPE ADAPTED FROM NOLA 
#xxx-6 POTAJE QUE SE DIZE QUE SE HIGATE QUE HAZE DE HIGOS
Ingredients
medieval-pottage-01
Photo by: faith186Ingredients

10-12 oz figs
3 tbsp lard
3 c chicken or mutton broth
½ c sugar
¼ tsp grated ginger
¼ tsp grated nutmeg
1 cinnamon stick
1 tsp saffron (optional)
Salt and pepper to taste

Garnish
4 tsp sugar
mashed cinnamon stick

Preparation:

Wash figs in cold or lukewarm water. Remove the stems. Cut them in half. Gently fry them in lard until browned on both sides. Add broth and cover. Bring it to a boil and reduce heat. Gently boil for 1 ½ hrs. While cooking add spices, and sugar. If using purple figs add saffron to give it a yellow color. When half cooked, beat it with a whisk non-stop until thick. Taste for saltiness, sweetness and sourness; remove from heat and let it rest 15-20 minutes. Pour into dessert bowls and garnish with sugar and cinnamon.


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