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Monday, October 27, 2014

GARBÍAS (fr Basq garbe) WITH CATALAN VEGGIE FRITTER RECIPE FROM THE 15TH CENTURY

Plath's Bee
by E M N O P.
Fr. garbure (garbue), Eng 1. vegetables. In Nola’s recipe “Frutas llamadas garbías,” the vegetables called for are chard and borrage. 2. today, garbue,  is a famous vegetable soup with a ham bone in Béarn, France. 3. ragout. [ES: Culinary. n/d; and Nola. 1989:xlviii-1]

CATALAN FRITTERS CALLED GARBÍAS ADAPTED FROM NOLA’S xlviii-1 FRUTAS LLAMADAS GARBÍAS A LA CATALANA

Filling Ready to be Stuffed
Photo by: Lord-Williams
Filling:
1 lb borrage[1]
½ lb chard
1-½ c fresh cheese
2 tsp salsas finas[2]
4 hard boiled egg yolks

Dough:
2 heaping c of flour
¾ c lard
¼ c water
1 raw egg white for sealing the dough

Garnish:
rosewater
honey
sugar and cinnamon

Preparation

Wash borrage and chard well. Put 1 c water in a pot and bring to a boil. Add the greens and cook 1-2 minutes until wilted. Remove them from the water and place them between two chopping blocks to press the water out.

Veggie Turnovers with a Delicious Twist
Photo by: Lord-Williams
Mix the cheese with the spices.

 Chop the greens and then add cheese with spices and chop these together. Add egg yolks and continue chopping until all is blended.

 Make a dough by kneading the flour with lard and water.  Roll out a very thin dough. Cut it out to make turnovers the size of one’s hand. Add the cheese mixture to the turnover dough and close them well be painting the edges with egg whites with a small paint brush and pressing them with the tip of a spoon.

Heat lard in a frying pan  When hot fry the turnovers. When golden brown put them on a serving platter and sprinkle with rosewater and then honey. Just before serving sprinkle sugar and cinnamon on top.



[1] As borrage was not avaiable spinach was used as a substitute.
[2] See blog titled dárselo published November 29, 2013 for recipe.

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