|Baskets / Cestos|
Photo from: CGoulao
basket. Over the centuries baskets have been made with rush, straw, wicker, willow and other plant products. Avenzoar relates that date palm leaflets were used to make baskets. Sánchez-Albornoz relates how fruits, vegetables and nuts were displayed in baskets at market in Leon during the 10th C. Fadalat uses baskets for baked loaves of bread and for homemade noodles while shaping them. The Anón 13th C Al-Andalus document provides a recipe for Khubaiz (little bread) made in Niebla in which wheat, after washing, was put in a rush basket and stomped on to soften it. Later on in the same recipe, starch is put in a rush basket to whiten and crumble it. The Archpriest of Hita explains that on Ash Wednesday Christian households were cleaned including the baskets. Nola uses baskets filled with bran in which pots are submerged with rice, groats or eggplants when cooked. They are left covered with bran in the baskets until the steam has settled, between on half hour to an hour. In the latter two recipes the baskets are covered with a cloth. [Anón/Huici. 1966:158:103; ES: Lord. “Culinary,” Aug 15, 08; Ibn Zuhr/García Sánchez. 1992:80; Nola. 1989:xxvi-2:lxxi-1:xli-2; Ruiz/Buey. 1965:1174b:186; Sánchez-Albornoz. 2000:41-42:ftn 48]
RICE IN MEAT BROTH ADAPTED FROM NOLA’S xxvi-2 ARROZ CON CALDO DE CARNE
|Boiling Rice after Goat's Milk Added|
Photo by: Lord-Williams
1 c rice
1 ½ c fatty meat broth
salt to taste
½ c goat, ram or almond milk
3-4 c bran
2 egg yolks
1 tbsp sugar
1 tbsp cinnamon
Wash the rice in cold or tepid water three or four times. When well washed, dry it on a cutting board in the sun, or if there is none place it near the fire. When dried remove any pebbles or dirt. Then heat a clean pot with fatty and well-salted meat broth. Bring it to a boil and add the rice. When half cooked (about 10 minutes) add goat or ram’s milk or if not available add almond milk. Boil all together stirring from time to time to prevent sticking or burning.
|Rice with Goats Milk|
Produced Sticky Rice with a Uniquely Delicious Flavor!
Photo by: Lord-Williams
When done remove it from the heat and place the pot, covered with a lid, in a basket and cover that with bran. Let sit for ½ hr – 1 hr. Beat egg yolks and mix them with the rice. Pour this into soup bowls and garnish with sugar and cinnamon.
It should be noted that as per the chapter on semolina that pottages such as rice, semolina, peeled wheat or barley and noodles, when cooked in meat broth do not require the addition of milk, nor is it necessary to garnish the bowls with sugar but these steps have been taken to please the appetites of the eaters. Further, the addition of sugar never hurt a dish. All is according to taste.