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Friday, April 19, 2013

COGOLLITO WITH 13TH CENTURY RECIPE FOR HEARTS OF LETTUCE



A Heart of Lettuce Cut in Half
Photo by: Lord-Williams
cogollo, heart of lettuce or cabbage. [Benavides-Barajas. Alhambra. 1999:146]

HEARTS OF LETTUCE  ADAPTED FROM ANÓN AL-ANDALUS #460. TERCIADO[1] DE CABEZAS DE LECHUGA, p 252
For 4-6 persons

Ingredients

1 lb lamb diced
salt to taste
1 small onion
½ tsp pepper
1 tsp coriander seed
½ tsp whole cloves
2 tsp mashed saffron
1 tbsp olive oil
3 hearts of lettuce
1 tbsp vinegar
4 eggs beaten
1 tsp spikenard

Hearts of Lettuce with Lamb
Photo by: Lord-Williams
Preparation

Chop the bone with the meat on it and put it in a pot with salt, a piece of onion, pepper, coriander seed, clove, half the saffron and oil. Cover the ingredients with water and bring to a boil. Reduce heat to simmer and gently boil for 20 minutes.

Cut hearts of lettuce in half. Wash well. After the meat has cooked for 10 minutes add the lettuce and continue boiling gently.

PREHEAT OVEN TO 350ºF/170ºC

 When the lettuce is done mix the eggs with vinegar, the remaining saffron and spikenard pour them over the lamb and lettuce.  Cook this in the oven[2] until the egg has solidified.


[1] Terciado means cut into thirds. The recipe does not even call for cutting the hearts of lettuce.  The Medieval Spanish Chef recommends cutting them in half.
[2] The recipe calls for heating the dish on the embers but as fireplaces are not common, an oven was used.

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