 |
The
entire life of this medieval Spanish poet is conjecture, except that prior to
1337 he actually was the Archpriest of Hita, a small town on the road to Burgos
in Guadalajara. It is thought that the Libro
de buen amor, cited for its culinary contributions in this work, first
appeared in 1330. A second edition is believed to have been written while he
was in jail (1337-1350 perhaps) under the orders of Gil Albornoz, Archbishop of
Toledo, for “irregularities of conduct”.
It is not known if it was for his satirical
works concerning his superiors or his personal conduct. The second edition was
completed in 1343. This is picaresque epic poem, with lyrical digressions, on
the entire society in the Castile of his times filled with irony and intrigues
of nuns, clergy and laity including great ladies. It is filled with jest and
the simple
instinctiveness of peoples including Moorish dancing girls and bonnie country bumpkins.
instinctiveness of peoples including Moorish dancing girls and bonnie country bumpkins.
It is so complete that Ruíz gives the reader
the recipe for bread before he can sit at a table to eat it. Then he tops it
with salted pork or lamb, which makes the reader feel more at home looking
through Ruíz’ keyhole into the complete ironical picture of his 14th
world. [Ruíz/Brey. 1965:entire; and Ruíz-Saínz. 1986:entire]
OVEN BAKED BREAD ADAPTED FROM MARÍNS
TRANSLATION OF IBN RAZĪN AL-TAĞĪBĪ’S RELIEVES DE LAS MESAS, ACERCA DE LAS DELICIAS DE LA COMIDA Y LOS
DIFERENTES PLATOS, SECCIÓN PRIMERA, SOBRE
LOS PANES, LAS SOPAS DESMIGADAS, LAS GACHAS; LA COMIDA DE PAN Y COSAS
SEMEJANTES, CAPITULO PRIMERO, SOBRE LOS PANES, PAN COCIDO EN EL HORNO, p 77-78
Ingredients
 |
| Fresh from the Oven Photo by: Lord-Williams |
½ tsp salt
1 pk dry yeast
1-1 ½ c
riqāq (fine flour)
Preparation
Soak semolina in 1 c water. Add a little
salt and let sit until dissolved. Mix well. Add yeast and knead little by
little adding water until the dough is formed. Then addriqāq and mix well. Make bread rolls as desired. Put them in a
linen or wool cloth and cover with lamb skin or something similar. Let sit until
the dough rises, which will be obvious as it becomes uncovered. Hit by han and
listen to the sound. Bake in the oven. When done, scrape and put in a
receptable and eat at will.
If using darmak, refined white flour, or
other fine flour, soaking is not necessary but it should be left to rise. In
this case, add yeast and salt and immediately knead. The water should be warm,
if the Almighty God so desires.
CAPITULO PRIMERO, SOBRE LOS PANES, PAN COCIDO EN EL HORNO, p 77-78
No comments:
Post a Comment