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Wednesday, January 7, 2015

GUALATINA AN APPLE SAUCE WITH ALMOND MILK

Stewing Apples in Almond Milk
Photo by: Lord-Williams
a sauce consisting of apples, almond milk dissolved in broth, fine herbs moistened with rosewater and rice flour. It was a popular dish in Spain until the 19th C. [Nola. 1989:li-1]

GOOD GUALATINA SAUCE ADAPTED FROM NOLA’S li-1
SALSA GUALATINA BUENA[1]

Ingredients

1 lb apples
1 c almonds
1 qt meat broth
1 stick cinnamon
1 tsp cloves
1 tsp ginger
1 c rosewater
¼ c rice flour

Preparation


Perfect with Pork
Photo by: Lord-Williams
The night before, make almond milk.  Peeling almonds. Grind them in a mortar or food processor. Add meat broth and grind again. Strain them through a cheese cloth.

Peel and cut apples in slices the size of a finger. Soak them in the almond milk overnight.

Put spices in a cup and soak in rosewater overnight. The next day strain the spices and put them into a spice bag and discard the rosewater.


The next day, strain the apples and put the almond milk in a pot. Add the rice flour little by little. When it starts to thicken, add the apples and the spice bag.


Boil gently until the sauce is thickens. Remove the spice bag and pour the mixture into a serving bowl.[2]


It is a delicious accompanied with chicken, meat or vegetables.




LIBRO DE COCINA
RUPHERTO DE NOLA AÑO MDXXV
                                li-1 SALFA GUALATINA BUENALADY BRIGHID NI CHIARAIN
Mançanas que fean agras tomaras: y tambien de las dulces; y defpues hazer leche de almendras de parte de noche, y parar las mançanas de parte de noche; y cortarlas menudas allí como vn dado; y an te de defatar las almendras con buen caldo de carne; y pon las mançanas a remojar con dicha leche de pare de noche; y toma canela; y clavos; y gingibre fegun la quantidad q̃ quifieres hazer; y pó 
eftas efpecias en remojo de parte de noche en agua rofada: y en la mañana tomar vna poca de harina de arroz; y póla cozer con la leche alas almendras empero no eches las mançanas basfta que fea medio cozidos y las efpecias affi mefmo; y q̃ndo la faifa tornare efpeffa echar le del mejor caldo que tuuieres  echar le del mejor caldo que tuuiercs: y dexalo cozer del todo y las efpecias fean atadas con un hilo.

GOOD GUALATINA SAUCE
SALSA GUALATINA BUENA
TRANSLATED BY LADY BRIGHID NI CHIARAIN
You will take apples that are sour, and also sweet ones, and then make almond milk the night before. and prepare the apples the night before, and cut them small, just like a finger; and you must blend the almonds with good meat broth; and set the apples to soak with the said milk the night before; and take cinnamon, and cloves, and ginger according to the quantity that you wish to make and set these spices to soak the night before in rosewater; and in the morning take a little rice flour, and set it to cook with the almond milk; however, do not cast in the apples until it is half cooked, and the spices likewise; and when the sauce turns thick, cast in the best broth that you have, and let it cook completely; and the spices should be tied with a thread.


[1] See blog titled atado con un hilo published December 9, 2011 which contains a simular version of this recipe.
[2] If desired, grind spices in a food processor and mix them into the apple/almond sauce.

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