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Friday, October 27, 2017

QUIMO WITH 15TH CENTURY RECIPE A SARDINECASSEROLE


Mixing Sardines with Soaked  Raisins and Nuts
Photo by: Lord-Williams
chyme, juice, semi-fluid mass into which food is converted by gastric secretion and which passes from the stomach to the small intestine. Avenzoar
recommended eating quail for it produced quality chime.Vilanova favored salt water fish over fresh water fish because he claimed they generated better chyme. [Gázquez. Cocina. 2002:235; and Ibn Zuhr/García Sánchez. 1992:53]


SARDINE CASSEROLE ADAPTED FROM NOLA lxiiii-3 ATUN O TOÑINA EN CAÇUELA
For 6 persons

Ingredients

A Lovely Sardine Variation
Photo by: Lord-Williams
24 large sardines (about 3 lbs)
1tbsp raisins
1⅓ pine nuts
1 ½ tbsp raw almonds sliced
juice from 1 orange
¾ c virgin olive oil
salt to taste
1 tsp white pepper
1 tbsp ginger
1 tsp mashed saffron
a few sprigs of finely chopped parsley and mint
salt to taste

Preparation

Soak in orange juice raisins, pine nuts, almond slices for 3 hours. Strain.

Wash the sardines inside and out. Remove the heads and season with salt and spices.

Put the oil in a pan and when hot add the sardines. Sprinkle the nuts and raisins over them and do the same with the herbs. Let cook slowly.


Sprinkle with herbs and serve.

(It is not recommended to roast the sardines in the oven as indicated in the original recipe as the temperature is excessive for sardines.)


NOLA lxiiii-3 SARDINAS EN CAÇUELA





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