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A Little Lady with a History Photo by: Lord-Williams |
The slaughter man and his assistants chased her and lassoed her on the bank. It took eight of them to drag her to back to her death. When opening the uterus, to their horror, they found 12 piglets.
Everyone was very sorry for her but she did provide sweet and sour meal.
BARBARA SANTICH’S ROAST PORK WITH SWEET-SOUR SAUCE ADAPTED
FROM ROSTO IN CISAME BONO E PERFECTO OTIMO (LIBRO PER CUOCO, VENETIAN 14-15 C)
Ingredients
1 boned loin of pork, crackling removed, about 1 k (2 lb)
10 dates (preserved, but not the seeded and compressed kind)
2 tbsp currants
½ c muscat or cream sherry
½ c wine vinegar
1 tsp ginger
good grinding black pepper
1 egg
1 tbsp pine nuts
Preparation
Roast pork at 200ºC (400ºF) for about 1 hour or until cooked
through (cooking time will depend on the thickness of the meat). Allow to rest
in warming oven while preparing sauce.
Remove stones from dates and chop roughly. Add dates and
currants to wine and vinegar and cook over low heat for 10 minutes, stirring
from time to time. The dates will soften and become pulpy. Add ginger and
pepper. Take out a few spoons of the liquid and allow to cool. Beat egg
thoroughly, then gradually beat in lukewarm wine and vinegar mixture. Return
this to the pan, and stir constantly until sauce thickens to the consistency of
a thin custard. Remove from heat. Lightly toast the pine nuts, wither under the
grill or in a lightly oiled pan, and add to sauce. Carve meat, and offer sauce
separately.
Spinach cooked with pancetta and currents (pp 128-129)[1]
make a harmonious accompaniment to this dish.
[1]
Recipe – Ingredients: 1 k (2 lb) spinach, 2 tbsp currants, 60 g (2 oz) pancetta.
Preparation: Wash spinach and trim stalks. Cook in a large saucepan without
Add additional water, turning spinach over from time to time to allow it to
cook evenly and prevent it burning on the bottom. Cook for 2-3 minutes after it
begins to steam. Drain, cook and squeeze dry.
Meanwhile soak currants for 5 minutes in hot water to cover, roughly chop pancetta and fry in a lightly oiled pan until the fat runs. Roughly chop the spinach, and add to the pan with the drained currants. Toss spinach with pancetta and currants until heated though, and serve. (Recipe adapted by Barbara Santich from Libre del Coch.)
Meanwhile soak currants for 5 minutes in hot water to cover, roughly chop pancetta and fry in a lightly oiled pan until the fat runs. Roughly chop the spinach, and add to the pan with the drained currants. Toss spinach with pancetta and currants until heated though, and serve. (Recipe adapted by Barbara Santich from Libre del Coch.)
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