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Tuesday, September 11, 2012

CAZO WITH 15th C ROCKET SAUCE RECIPE FOR MEAT ROASTS OR SALTED FISH


Comida en cazo(Food in a Pot)
Photo from: M@beLita

Ar. qus’a, OCast caço, -a, Eng. ladle, pan, saucepan. Today, the feminine form is not admitted by the Royal Spanish Academy. [Nola. 1989:xlix-5:lxviii-3; and Nola/Pérez. 1994:120:191]


ROCKET SAUCE[1] ADAPTED FROM NOLA xlix-5 BUENA ORGUA[2]


Ingredients

7 oz/200 gr package rocket
2 c honey
½ tsp cinnamon
¼ tsp saffron
1 tsp ginger
¼ c white vinegar

Preparation 

Rocket Sauce from the Saucepan
Photo by: Lord-Williams

Wash the rocket. Then grind it in a mortar or food processor.[3]

Grind the cinnamon and saffron and grate fresh ginger. Heat the honey in a saucepan and clarify it. Then add the rocket and the spices. Stir it 4 or 5 times. If the sauce is thick thin it with a little vinegar adding 1 tbsp at a time to taste. 


[1] Also called arugula.
[2] Sent Sovi instructs in Recipe #CLXIII Qui parla con se ffa horugua pp 177-178 that this sauce is good on chicken, pork, beef, veal roasts or salted fish.
[3] Nola instructs that the chopped rocket should be placed on a cloth and tied. Water in a saucepan is brought to a  boil. Then the rocket is added and left to cook for 2 minutes. Then it should be removed and pressed between two cutting boards to squeeze out the water. This step is not necessary as the rocket cooks when added to the honey.

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