56 - Fartes (farto
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Treatise of Portuguese Cuisine from the 15th Century (Portugal, 15th c. - Fernanda Gomes, trans.), entitled "56 - Fartes (farto". [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:

56 - Fartes (farto, fartalejo farte, fártel, fartém). Tomem 7 litros de farinha de trigo e dividam-no em 2 partes iguais. Façam uma presa em cada uma das partes, deitando numa, 1 lata de litro de azeite, e na outra, água quente. Amassem as duas partes separadas, de maneira que as massas fiquem muito bem sovadas, e no ponto de enrolar. A seguir, com cada uma das massas façam biscoitos do tamanho que desejarem, e levem ao fogo para assar, que não fiquem muito corados. Depois moam os biscoitos, passando tudo por uma peneira bem fina. Então, com 7 litros de farinha de trigo, 7 de farinha dos biscoitos e 7 de mel, façam a massa, que servirá para envolver os fartes. Levem 7 litros de mel ao fogo, e assim que levantar fervura ponham no tacho 15 gramas de pimenta-do-reino. Deixem ferver um pouco mais, e comecem a pôr no mel fervente bocados da farinha dos biscoitos, alternados com 450 gramas de erva-doce, também lançada aos bocados. Continuem a pôr a farinha dos biscoitos, até formar uma pasta em ponto de enrolar. Depois de a massa cozida, joguem no tacho 15 gramas de cravo-da-índia e quinze gramas de gengibre, previamente torrados e peneirados, misturando tudo muito bem. A massa estará cozida quando se desapegar das mãos com facilidade. Então, depois de tirada do fogo, é ela colocada num recipiente, onde ficará bem abafada, até ir esfriando. A seguir tomem a massa feita para envolver os fartes, abram-na, e coloquem dentro o recheio e enrolem-na bem, dando-lhe a forma de pastéis, que são levados ao forno a cozer, de maneira que não se tostem. Os fartes feitos com açúcar levarão metade deste e metade de mel, além de amêndoas ou pinhões, na quantidade desejada. Se usarem amêndoas, coloquem-nas no tacho antes de a massa estar cozida; se usarem pinhões, estes serão postos no recheio na hora de se fazerem os fartes, para cada farte dois pinhões crus. Deve-se notar ainda que a massa do recheio feita com uma parte de açúcar não será tão cozida como a feita só com mel, pois o mel derrama-se com facilidade e o açúcar endurece. Quem fizer a calda com partes iguais de mel e açúcar, deve adicionar à massa também as sobras das farinhas dos biscoitos que ficaram nas peneiras, para obter uma boa liga.

Fartes (from farto? Meaning plentiful or in excess). Take 7 litres of wheat flour and divide it into two equal parts. Make a well in each part, putting in one of them, one 1 litre can of olive oil, and in the other, hot water. Knead the two parts seperately, such that the doughs become very well kneaded, and ready to roll out. Next, with each one of these doughs, manke buiscuits of the size you desire, and take them to the oven to bake, that they do not become too browned. Then grind the biscuits, putting everything through a very fine sieve. Then, with 7 litres of wheat flour, 7 of the biscuit flour andd 7 of honey, make the dough, which will serve to wrap the fartes. Put 7 litres of honey to the fire and as soon as it reaches a boil put in the pot 15 grams of pepper. Let it boil a little more, and start putting bits of the biscuit flour alternating with 450 grams of aniseed, also in pieces, into the boiling honey. Continue adding biscuit flour , until it forms a paste that can be rolled. After the dough/paste is cooked, throw 15 grams of cloves and 15 grams of ginger, previously dried and sifted,into the pot, mixing everything very well. The dough is ready when it separates from the hands easily (ie- is no longer sticky?). Then, after it's removed from the fire, it is placed in a receptacle, where it will be well covered until it has cooled. Next take the dough made for wrapping the fartes, roll it out, and place the filling inside and seal them well, giving them the shape of pasteis (rissoles), which are taken to the oven to cook, in a manner that they do not toast (dry out/get dark). Fartes made with sugar take half this quantity of honey, besides almonds or pine nuts, in the desired quantity. If ou use almonds, place them in the pot before the dough/paste is cooked, if you use pine nuts, these may be added to the filling at the hour of making the fartes, for each farte, two raw pine nuts. It should also be noted that the filling made with part sugar should not be cooked as much as that made only of honey, for honey will boil with ease while sugar will harden. Whoever makes the syrup with equal parts honey and sugar, should also add to the mix the leftover biscuit flour that remained in the sieves, to obtain a good cohesiveness.



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]

Recipe of Fartûn. Take the utensil called fartûn, which has the shape of a large cup with a wide mouth and a narrow bottom; put it on a slow fire and put in oil, and when it is heated up, beat egg in a dish with vinegar, saffron and cinnamon, as necessary, and add to this a bit of almonds cooked in vinegar and pour everything onto it, and when thick, slide a knife around between the fartûn and the meat [sic; for almond?] and the egg, until it comes apart, and remove it from the container. Pour oil in the hole left by the knife, so that it will not stick to the container. Do this gently so as to preserve the shape; then overturn it whole on a serving-dish and it will come out as though it were the genuine Râs al-Maimûn (Monkey's Head). [An Anonymous Andalusian Cookbook]

[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]

macaroni
pastry
wheat
flour
olives
oil
honey
pepper
anise
cloves
ginger
seafood
sugar
nuts
pine_nuts


[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 "A Treatise of Portuguese Cuisine from the 15th Century". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?treat:56>. Accessed on April 2, 2020, 11:54 am.

Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:15>. Accessed on April 2, 2020, 11:54 am.




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