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Fine Greens And fennel


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

Fine greens, and fennel. Take spinach, and three times as much chard; pick them over well, and boil them. Then take them out, and chop them thoroughly with a knife: then take parsley, fennel, anise, onions, and chop and mince them with a knife, and fry them well in oil; and take other fine herbs and fry them together, and put in a bit of water, and let it boil, and put in pepper and spices; and serve it. With this preparation you can put in beaten eggs, fish flesh without bones, mutton or pork; or salted meat, and vary it, according to the discretion of a good cook; and take marjoram, rosemary, parsley with some good fish or other minced meat, you can make mortadelli, comandelli [types of sausage]

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