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Monday, June 3, 2013

COMPLUDO, MONASTERIO DE - WITH A 15TH CENTURY RECIPE FOR FRIED MUTTON, ONOINS AND NUT CALLED "DOBLADURA"


Día de lluvia en Compludo 2(A Rainy Day in Compludo)
Photo from: jeremyah75
Compludo Monastery. This was a shelter for pilgrims on the Way to St. James, which no longer exists today. It was near Ponferrada, Leon, where vegetarian monks were dependent upon flocks of sheep and shepherd monks who supplied lamb and mutton to pilgrims, who stopped there. Around 614, this tradition was started by St. Fructuoso. He brought a cook specialized in all types of cookery to the monastery. The ancient rule in Compludo ordered ceremonious receptions for pilgrims and travelers: washing the feet with warm water, frictions with oil to alleviate blisters and sores, beds of down, a night table with a candle, a traveling food sack and help along the way, as per to the possibilities of the monastery. All of this was because Christ said he was a pilgrim and he had been given hospitality. It must have been the Ritz of the Way of St. James. In other shelters, pilgrims felt very lucky if they received a hearty vegetable broth. [Viñayo. 1994:55-56]

FRIED MUTTON, ONIONS AND NUTS CALLED “DOBLADURA” IN SPANISH ADAPTED FROM NOLA # xxxviii-4 DOBLADURA DE CARNERO

Ingredients

The Beauty of a Golden Color in a Medieval Dish
Photo by: Lord-Williams
1 slice bread
1 c meat broth
¼ c lard
1 onion chopped
1 c hazelnuts
1 lb mutton
1 tsp cinnamon
1 tsp cloves
14 egg yolks
1 tsp saffron

Garnish:
cinnamon
pomegranate seeds[1]

Preparation

A Truly Unique Dish and Very Special Dish
Photo by: Lord-Williams
Toast a piece of bread and remove the crust. Soak in 2 c meat broth.

Heat a frying pan. Add ¼ c lard. When hot add onion and gently fry.

Toast, soak and peel hazelnuts, and grind them with the bread that was soaked in the broth; Strain this through a woolen cloth to make hazelnut milk.

Cut the meat into pieces as big as two fingers and gently fry them with the bacon fat. Sprinkle with ½ tsp cinnamon and ½ tsp cloves.  After frying the meat, mix it with the onion and add the hazelnut milk.

PREHEAT OVEN TO 375ºF/190ºC

Beat 14 egg yolks, ½ tsp cloves and ½ tsp cinnamon and a 1 tsp saffron to make the eggs color of Spanish broom flowers.
Pour the meat mixture into an ovenproof casserole[2]Pour the egg yolk mixture over this. Bake 20 minutes or until the yolks are solid.


Serve this on plates and sprinkle with ground cinnamon and sweet pomegranate seeds.
If hazelnut milk and egg yolks are not desired the recipe can be made without them but with vinegar to give it flavor. Another variation is to use a cinnamon stick and whole cloves but this is done with the hazelnut milk. The spices cannot be excluded. They are part of the dish.



[1] When this recipe was made pomegranates were not in season. It is a pity they are so decorative.
[2] The original recipe calls for cooking the egg yolks in the pot over the stove. This is at the discretion of the cook.


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