Entradas populares

Wednesday, July 19, 2017

PISTO WITH 13TH CENTURY FORERUNNER

Frying the Forerunner of Pisto
Photo by: Lord-Williams
a dish of fried and chopped garden vegetables, namely eggplant, onion, garlic and seasoning including vinegar, pepper, cilantro and cumin in medieval times. It was seasoned with vinegar and served with meat. It is of Arab origin as it evolved from albornia (Moorish for eggplant) stew seasoned with saffron, cilantro and cumin as seen in the 13th C Hispano-Arab Manuscript. Today, however the main ingredients are tomatoes, peppers, eggplant, onion and zucchini. Each family has their particular recipe handed down for generations. [Delgado. 1994:183; Fernández González. 1994:191; Anón/Huici.1966:346:191:347:191: 348:191-192; and Pers. Memories. Nov 21, 05]

TOASTED BEREJENAS ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS, #347 RECETA DEL MISMO PLATO TOSTADO,[1] p 191

Ingredients

A Perfect Accompaniment
for a delicious dinner
Photo by: Lord.Williams
1 eggplant
2 onions
olive oil for frying
salt to taste
½ tsp white pepper
1 tsp coriander
1 tsp thyme
½ tsp saffron mashed and dissolved
1 tsp murri

Preparation

Cut eggplant in half. Rub the fleshy side with salt. Turn the fleshy side down into a dish towel and let it bleed for ½ hour.

Scald eggplant and onions in boiling water and pat dry.

Dice eggplant and onions.

Heat enough oil to sautée the vegetables. Add the eggplant, onions. Season with the remaining ingredients. Cook until the juices from the eggplant and onions have dried up. Remove and serve.

HUICI’S TRANSLATION OF ANÓN AL-ANDALUS,
RECETA DEL MISMO PLATO TOSTADO, p 191





[1]Note this is not “pisto” but a forerunner.

No comments:

Post a Comment