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Friday, September 8, 2017

POTE WITH 15TH CENTURY RECIPE FOR ONION POTTAGE

1. pot. Each region of Spain has its own pot or stew, pote or olla usually containing cooked chickpeas or fava beans, vegetables and meats. It is the forerunner of the fast food section by throwing everything into the same pot. It is said that no regional pot, however, is copied after another or descend from another, just as regional birds are not. 2. pottage. See pota. [Villar. 1994:182]

POTTAGE WHICH IS  PARRIOLA (AN ONION SAUCE) ADAPTED
FROM NOLA’S xxvii-3 POTAGE QUE SE DIZE PARRIOLA

Ingredients

Refreshingly Delicious
Photo by: Lord-Williams
2 onions
salt to taste
lard for frying
spices such as 1 tsp cinnamon, 
½  tsp nutmeg, 1 tbsp ginger
1 qt broth
4 egg yolks (optional)
2 chicken livers (optional)

Preparation

Finely chop onion on a cutting board. Sprinkle with ground salt and cold water. Squeeze the onions between two cutting boards to remove the viscosidad. Repeat this operation 3 or 4 times while chopping.

Then scald the onion in boiling water three or four times, squeezing out the viscosidad between scaldings.

Heat lard in a frying pan. Gently fry onions. Add spices and broth- Bring to a boil. Reduce heat and gently boil. Add egg yolks and mashed chicken livers optional.




                              NOLA’S XXVII-3 POTAGE QUE SE DIZE PARRIOLA







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