Photo from: Francisco Álvarez Bao
uña de oro ( gold fingernail), hook which served as toothpick. In Spain, after the banquet ended, the knights cleaned their teeth with “gold nails” Villena instructed carvers to do the same prior to serving the meal. [Baena/Dutton. 587:v30; and Vilena/Navarro. 1879:19]
ANOTHER DISH COOKED WITH SPINACH ADAPTED FROM IBN RAZÍN/MARIN, SECCIÓN SEGUNDO, CAPÍTULO SEGUNDO, SOBRE LA CARNE DE OVINO, #11. OTRO PLATO QUE SE COCINA CON ESPINACAS, p 155
A Delicious Lamb and Spinach Dish
Perfect for Fanatical Toothpick Lovers
Photo by: Lord-Williams
2 lbs lamb for stewing
3 tbsp olive oil
¼ tsp white pepper
1 tbsp coriander
2 onions sliced
125 gr/4.4. oz sheep fat
salt to taste
6 sprigs of cilantro leaves
6 sprigs of mint leaves
250 gr/8.8 oz fresh cheese (Optional)
Remove stems from spinach leaves. Wash the leaves in cold water and put into a strain to drip dry while preparing the meat.
Cube the met. Heat a large frying pan or wok. Add 2 tbsp oil and when hot and seal meat in it. Add the pepper, coriander and onions. Mix all well. Cover it and let it cook gently.
GarfioPhoto from: Adrián López Dos Santos
Add the spinach to the stew with the fat, cilantro and mint. Mix all well and pour the mixture into a serving dish.
On festive occasions such as wedding dinners, the dish is decorated with fresh cheese. It is presented to the guests and it is eaten; Bon Appetit is the God Almighty so wishes.
If desired, this can be made with kid meat, that is very appropriate for this dish. Baby veal, killed before teething is another possibility. Further orach or pigweed can be used.