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Wednesday, June 7, 2017

PICORILLO WITH A MOORISH WEDDING DISH FROM THE 13TH CENTURY

A Spicy Picorillo with Saffron and Vinegar
Photo by: Lord-Williams
pungency, spiciness, sharpness, acidity, bitterness, strong flavor. A combination of spices, herbs and other flavors to enhance meat dishes. [ES: Anon/Perry. Sep 5 02:20:106; Hieatt. Ordiance. 1988:47:146; Perry. “Notes.” 2001:254]


A WEDDING DISH ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS, #14. PLATO A LA VINAGRETTA, p 21-22

Ingredients

Step 1:
1 lb chopped beef or lamb

a picorillo of:
 salt to taste
½ tsp white pepper
1 tsp coriander seeds bruised in a mortar
½ tsp cumin
Cooking Lamb in Picorillo
Photo by: Lord-Williams
1 tsp saffron mashed and dissolved in a little egg white (below)
2 garlic cloves peeled and mashed
¼ c almonds peeled and mashed in a mortar
¼ c oil
¼ c vinegar

Step 2:

a mixture of:

2 beaten eggs
6 egg whites
1 tsp cinnamon
1 tbsp lavender
1 tsp saffron mashed and diluted

 Garnish:
6 egg yolks

Preparation

A Colorful Dish for a Festive Occasion
Photo by: Lord-Williams
Mix lamb with the picorillo. Cover with oil and vinegar. Heat and bring to a boil. Reduce and simmer 30 minutes or until meat is tender.

Coat it with beaten eggs and egg whites mixed with cinnamon and lavender colored with saffron. Turn off heat.

Garnish with egg yolks and leave on the hearth until it thickens and the broth evaporates and sauce becomes clear after it thickens.

This dish lasts many days without changing or spoiling; in the the Algarve, it is called "wedding food" and it is one of the seven dishes cited among those served in banquets in Cordoba and Seville.

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