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Monday, June 10, 2013

CONCIERTO WITH 13TH CENTURY OVEN BAKED CHEESE PIE



Organizing the Right Percentage Of Cow's and Ewe's Cheese
Photo by: Lord-Williams
orchestrated. organized, in order. Miguel Lucas de Iranzo, Constable of Castile, gave food and alms at the majority of his festivities organized in Jaen during the third quarter of the 15th century. Not only did this have an affect on the poor but it won confidence and loyalty among “vassals”, touching the most sensitive fiber, the stomach. Too this checked discontent among the masses. Constable Iranzo also organized post-Lenten afternoon refreshments with food to which he invited the most influential people in the city, clerical and lay. Dishes offered included fowl, pastries, cheeses, stews, eggs and wine. [Mata. 1940;69:123:166; and Nola/Pérez.1994:192]

OVEN BAKED CHEESE PIE, WHICH IS CALLED TOLEDAN ADAPTED FROM HUICI’S TRANSLATION OF ANÓN, AL-ANALUS #414. RECETA DE LA  ALMOJÁBANA AL HORNO, QUE SE LLAMA ENTRE NOSOTROS LA TOLEDANA, p 228

Ingredients
As a Dinar was not available a US quarter was used
Photo by: Lord-Williams

leafy dough for 1 pie
¼ lb cow’s cheese
¾ lb ewe’s cheese
¼ c anise

Preparation

Make leafy dough. Roll it out and cut in a circle[1].

Grate the two cheeses[2] together.  When well mixed place them in the middle of the dough. Fold over the ends of the dough. Dampen the seams and press them together with the tip of  a spoon. 

Make a hole the size of a diner[3] through which the cheese may be seen. Sprinkle the pie with anise.

An Excellent Dish for Any Occasion
Photo by: Lord-Williams
PREHEAT OVEN TO 325ºF/160ºC

Then place it in the oven on a cookie sheet. Bake until done (about 35-45 minutes). After 20 minutes baking time cover the top crust with aluminum wrap to prevent burning. [4]



[1] The Medieval Spanish Chef made a rectangular piece instead.
[2] This is one of the first manuscripts calling for grated cheese. but this recipe actually mashed cheese.
[3] A US quarter was used.
[4] Cut into small pieces, it is an excellent hor'dourves. In bigger pieces it can be a first course of a meal or a light lunch or supper accompanied by a salad.  

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