XLV - Mortarolo (mortared food) for 12 persons
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Libro di cucina / Libro per cuoco (Italy, 14th/15th c. - Louise Smithson, trans.), entitled "XLV - Mortarolo (mortared food) for 12 persons". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

XLV - Mortarolo (mortared food) for 12 persons. If you want to make mortared food of batter for 12 persons, take 6 hens and 4 fresh cheeses and take 18 eggs and ? pound of almonds and 1 (pound) of dates and half an ounce of intact ginger and half a quarter of cloves and three ounces of pine nuts peeled and make half a pound of sweet fine spices. And take the belly of pork and put it to boil and well cook and take the cheese that you have and a part of the spices and a quantity of parsley and mint and sage and of these things make a good batter, when the batter is done make of the mix tortelli and ravioli and fry in lard fresh and rendered and when they are fried dust with spices. And take hen and chop in pieces and fry in a frying pan and put in the said spices enough, and when they are fried in good pieces take the almonds peeled and whole and put over to fry and put over a little of water enough that it cooks well to completeness. And take the dates and pull out the bits or the bones within and wash well and crack ( ? mix / chop) well with ginger cut and cinnamon and cloves that the dates are fine. Take the batter and the hens that you have and the ravioli and the tortelli and prunes and whole pine nuts peeled and currants well washed and have a dish and put in a crust that is good underneath and another in half (top), and all these things that we have said put inside and put the crust over and dress with melted lard cleaned and well strained and make to cook with a little fire and above with a hot lid that it is little smoked. This dish should be sharp and potent of spices, to make for more persons or for less take the things in this same proportion, etc.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

chicken
cheese
eggs
nuts
dates
ginger
cloves
pine_nuts
pork
parsley
mint
sage
lard
bones
cinnamon
prunes
currants


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
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Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:45>. Accessed on August 20, 2019, 4:09 pm.




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