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(gourds)


This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Another preparation. Take dried gourd, and put it to soften with hot water, in the evening; and when it is softened, slice it finely, and slice it on a board, with onions, and with oil, pepper and saffron: fry it and put it in a civero made of vinegar and the soft part of bread, to cook. And in this way it can be made with almond milk, pepper, saffron, salt and oil, and with walnut milk.

autodoc





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