Recipes from Libro di cucina del secolo XIV


La Bella Donna

RECIPES FROM LIBRO DI CUCINA DEL SECOLO XIV

Suggestions for meats and sauces along with links to any modern versions of the recipe:

III. Agliata.

Agliata a ogni carne, toy l’aglio e coxilo sotto la braxa, poi pestalo bene e mitili aglio crudo, e una molena de pan, e specie dolçe, e brodo; e maxena ogni cossa insema e fala un pocho bolire e dala chalda.

III. “Agliata”, roasted garlic sauce.
Agliata to serve with every meat. Take a bulb of garlic and roast it under the coals (substitute an oven in the current middle ages). Grind the roasted garlic and mix with ground raw garlic, bread crumbs and sweet spices. Mix with broth, put into a pan and let it boil a little before serving warm.

Ingredients

3 cups peeled garlic or 4-5 large heads of garlic

½ cup raw crushed garlic

1 tsp sweet spice mix from…

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