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Friday, September 1, 2017

POTA WITH 15TH CENTURY RECIPE FOR NOODLE POTTAGE

Image from page 525 of "Ohio archæological and
historical quarterly" (1887)
Photo from: Intern Archive Book Images
(probably from the derivative as pottage or potaje in Spanish), 1. round earthenware pot in which cocido (stew) and soups are made. It has three legs, with a small round neck and metal handle. It rests on side when not used. When Bin Laden’s first video appeared after September 11, 2001, the same type of pot, setting upright was shown in the background as if he were cooking up something more surprises for the world. See cocido, cocido maragato and pote. [Alonso, Martín. 1994:3:N:3366; and Benavides-Barajas. Nueva-Clásica. 1995:240] 

A NOODLE POTTAGE ADAPTED FROM
NOLA’S xxvii-1 POTAGE DE FIDEOS

Ingredients[1]

1 c noodles
1 qt chicken  or meat broth
1 tbsp sugar
2 c goat or ewe’s milk or ½ c almonds[2]

Garnish
1 tbsp sugar
1 tsp cinnamon
1 c grated cheese

Preparation
Yummy Noodles with a Sprig of Oregano
Photo by: Lord-Williams

Clean noodles, Put broth and the Medieval Spanish Chef’s additional ingredients in a pot. Bring to a boil. When the broth begins to boil, add noodles and sugar. When half cooked, remove broth and noodles.  Strain saving the broth.

If goat or ewes milk is available add it to the pot. If not make almond milk by grinding peeled almonds, adding the broth and straining it through a cheesecloth.

Bring the milk to a boil. Add noodles and vigorously boil until the noodles are al  diente. Remove the noodles from the milk and let sit 10 minutes.  Put noodles in individual soup bowls. Sprinkle with
 
Clean noodles and put chicken or meat broth into a clean pot. Bring to a boil and when it begins to boil add noodles with sugar. When half cooked, remove both and noodles from pot and add goat or ewe’’s milk or  in lieu thereof almond milk. Bring to a boil. Add noodles. Cook to al diente. Remove from liquid and let sit 10 minutes. Put noodles in soup, sprinkle with sugar and cinnamon.  Add milk and sprinkle grated cheese on top.


[1] As this recipe is insipid, the Medieval Spanish Chef added: 1 garlic clove, 1 bouillon cube, 1 tbsp fresh basil, 1 tbsp fresh oregano, 1 tbsp fresh parsley.
[2] Note that tomatoes did not exist in Europe at this time. Almond milk was commonly used in cooking.

NOLA’S xxvii-1 POTAGE DE FIDEOS



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