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Wednesday, March 25, 2015

HOJAS WITH 13TH C RECIPE FOR LETTUCE HEADS WITH LEAVES

Preparing Lettuce Leaves
Photo by: Lord-Williams
OCast. fojas, Eng. 1. leaves on plants. 2. strips of solid pork fat. They are salted and hung as bones, with no meat attached. When ready for consumption slices or cubes are added to soups and other dishes for flavor. [Penco. 1995.145; Ramos. 1990:61; Serradilla. 1993:144; and Villena/Calero. 2002:41a]

MEDIUM SIZE  LETTUCE HEADS ADAPTED FROM HUICI’S TRANSLATION OF ANON AL-ANDALUS, #460 TERCIDO DE CABEZAS DE LECHUGA, p 252

Ingredients

1 lb chopped lamb
Adding Lettuce Hearts with Leaves
to Wilt in Stew
Photo by: Lord-Williams
1 tbsp olive oil
salt to taste
¼ onion
¼ tsp white pepper
1 tbsp dried cilantro
½ tsp ground cloves
1 tsp saffron
1 bullion cube
¼ c vinegar
2 egg slightly beaten
1 tbsp lavender

Preparation

Seal the meat in a pan with a little oil. Add salt, onion, cloves and saffron dissolved in the juices. Cook until the onion is transparent. Cover with 3 c water. Bring to a boil and simmer 30 minutes until the meat is tender.

Remove outer leaves from hearts of lettuce and quarter them lengthwise. Add them to the pot. Add vinegar and mix. When the leaves have wilted, thicken the sauce with slightly beaten eggs, add more mashed and dissolved saffron if necessary and sprinkle with lavender. Remove from heat and cover until the egg solidifies.
A Hearty Dish
Photo by: Lord-Williams


ANÓN AL ANDALUS #460
TERCIDO DE CABEZAS DE LECHUGA, p 252
AMBROSIO HUICI'S TRANSLATION
FROM HISPANO-ARABIC INTO CASTELLANO
 Se toma carne de carnero tierna y gorda, se corta en pedazos pequeños y se pone en una olla con sal, un pedazo de cebolla, pimiento, cilantro seco, clavo, azafrán y aceite; se pone a un fuego moderado y cuando está casi en sazón la lechuga, se le pone vinagre bueno y cuando acaba de cocerse, se espesa con huevo batido, azafrán y espliego y se saca al rescoldo. 

PERRY’S TRANSLATION INTO ENGLISH OF
ANON, AL-ANDALUS #460
Muthallath with Heads of Lettuce
 Take meat from a young, fat sheep and cut it in small pieces and put it in a pot with salt, a piece of onion, pepper, coriander seed, clove, saffron and oil. Put it on a moderate fire and when it is almost done, take heads of lettuce and their shoots without leaves, peel and cut up and add to the meat in the pot, and when the lettuce is done, add good vinegar and finish cooking it. Cover it with beaten egg, saffron and spikenard and take it to the hearthstone.




[1] A Medieval Spanish Chef’s addition.

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