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164. Capirotadas Of Truffles


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

164. Capirotadas of Truffles. You will take truffles or criadas de tierra, and scald them well with boiling water; and give them a boil with that same water; and then peel off the first peel or membrane, and cut them in round slices. And gently fry them with good fat bacon. And then take a few almonds, and pine_nuts, and hazelnuts, and toasted bread, and grind all this, and with the fattest broth strain it quite thick; and when it is strained, set it inside a pot, and cast in all ground spices, and put in a little sugar, and set it to cook. And when it boils, put in the truffles so that they will finish cooking with this sauce. And when the truffles or criadas are cooked, prepare dishes, and cast sugar and cinnamon on them, and a little broth, which should be thick, from the pot. And if you wish to eat them fried without the sauce, do this: when they have been gently fried, cast in a little pepper and vinegar; and so they cook the truffles; but above all they are better when they are roasted between two hot cinders, and soaked in vinegar; and these are the truffles.

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