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Wednesday, July 5, 2017

PIÑONES WITH AN ADAPTATION OF THE 13TH CENTURY DISH OF CHICKEN WITH PINE KERNELS

Pine nuts
Photo from: wetwebwork
OCast. pelones, MEng pynade, pynnonade, pynes, pynez, pynotys, pynys, Eng. pine kernels or pinare extracted from the pinecone, toasted and served in a variety of dishes.

Dioscorides wrote that pine kernels are astringent and somewhat hot. Eaten alone or with honey diminishes coughing and helps chest illnesses. Mashed pine kernels eaten or drunk with cucumber seeds with a little wine brings on urination and tempers ardor in the bladder and kidneys. Drunk with purslane juice helps against smarting of the stomach, restores lost energy and represses corrupt humors. Picked fresh from the tree and boiled in wine helps old coughs.

Laguna stated: Pine kernels are very good for maintaining and engendering good humors, although there is some difficulty in digesting them. Apart from this they are nutritive, lenitive and resolutive. They are pectorals that make meat grow on the thin people however, if eaten in quantity they cause indigestion and hurt the stomach if eaten without soaking them in hot water.

Meatballs, Typical Addition to
Hispano-Arabic Recipes
Photo by: Lord-Williams
According to Laza, prepared in this way augments the sperm, awakens the genitals, modifies the kidneys and the bladder without acrimony. Due to the cost of labor, they are expensive today but formerly were typical ingredients in Mediterranean cuisine.

Penny pinchers used substituted pine kernels with wasps as they taste the same but they do not have as good nutritional sources as pine kernels or even pinecones.

[Austin. 1964:34; ES: Pegge. Oct 15, 03; ES: Renfrow. Jun 16, 04; Laza. 2002:168-169; Nola/Pérez. 1994:206; and Villena/Calero. 2002:23a]

A DISH WITH PINE KERNELS ADAPTED FROM HUICI’S TRANSLATIONS OF ANÓN AL-ANDALUS #306 PLATO DE PIÑONES, p 171

Ingredients

Spice, Onion and Pine Kernel Mixture
Photo by: Lord-Williams
1 chicken deboned, skinned and chopped
1 c onion chopped
1 tbsp chopped parsley
½ tsp cinnamon
1 tsp ginger
½ tsp cloves
½ tsp white pepper
⅔ c pine kernels[1] 
olive oil for browning and cooking
4-8 eggs yolks

For meatballs:

½ lb of the chicken above
1 c breadcrumbs
1 egg
1 tbsp parsley
  
Preparation

For the meatballs:

Take grind ½ lb of the chicken. Mix this with the other ingredients and make meatballs.

The remainder:
Typical Medieval Colorful Presentation
Photo by: Lord-Williams

Brown the meatballs and the rest of the chicken in olive oil.

Make a mixture of the onion, herbs and spices, Grind half the pine kernels and add them to the mixture. Mix this with the chicken.

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Cover and simmer until the meat is cooked. Spread the remaining herbs and spices and whole pine kernels over the top.  Dot with egg yolks. Place it on the hearth until the yolks set. Serve warm.

[1]  As they are very expensive now, they were not available when preparing this recipe. Walnuts were substituted.

HUICI’S TRANSLATION O OF ANÓN, AL-ANDALUS #306 PLATO DE PIÑONES, p. 171









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