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Xxxvi - Herbetella (herb Omelet) In Lent

This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

XXXVI - Herbetella (herb omelet) in lent. If you want to make a herb omelet in lent with oil, take the herbs, be it spinach and blide ( ? ), parsley and mint and marjoram a little well peeled and washed and set them to boil. When they are enough cooked pour away the water and dry well by hand (squeeze dry), then beat (chop) with a knife, then beat with mallet, then put in the pot and fry with oil and with salt that is enough, then make sure that it is enough and then pull off (the heat) and let it rest. When it goes to the table, dish and powder above with spices.


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