Eggplants
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.), entitled "Eggplants". [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:

Eggplants. Get eggplants and wash and peel them well, then set a little water on the fire and bring them to a boil; cut them into quarters and add a little salt to the water; do not let them boil more than two Our Father's; then take them out onto a cutting board and let them drain; coat them in flour and fry them; when they have fried, drain off almost all of the oil; get a clove of garlic, grind it up with a quarter-piece of the eggplants; then get a little oregano, of the sort that is put on anchovies, grind it up with the garlic and a little bread, pepper, saffron and salt; then distemper all of this together with verjuice and a little vinegar and throw everything together into the pan to fry a little; then dish it out and serve it with mild spices.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

eggplant
salt
flour
oil
cloves
garlic
oregano
seafood
bread
pepper
saffron
verjuice
vinegar


[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
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


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 "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:33>. Accessed on May 24, 2020, 3:56 pm.




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