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madbakerThis week's Resolution Recipe: Spinach for the Italics.
1 Tbsp olive oil
1/4 tsp salt
1/2 tsp red wine vinegar
scant 1/8 tsp sweet spices (see below)
Wash spinach and drain. Heat the oil in a large skillet - no, not that one, the really large one - over medium-high heat. Add spinach, reduce heat to medium, and stir until the spinach wilts, about 2 minutes. Serve on a plate and top with salt, vinegar, and spices.
"Sweet spices" mentioned in this work are cinnamon, ginger, cloves, saffron, and nutmeg. I used a mixture weighted more heavily to cinnamon and ginger.
Source: Bockenheim, Johannes. Marco Gavio de Rubeis trans. Registrum Coquine: A Medieval Cookbook. Doni delle Muse, 2021. ISBN 979-850582323.
What worked: It was fine. Quick and easy. It went well with roasted swordfish.
What didn't: It wasn't that exciting. I didn't expect it to be.
Will I make it again? I want to nail down the proportions a bit better (especially the spices), which I will try to do with 1 lb spinach.
To cook spinach for Italics. Wash the spinach very well, then place them in a pan with olive oil stirring all the time to prevent them from burning. Add on top salt with a bit of vinegar, dusting with sweet spices on the plate. And it will be good for the Italics. (Registrum Coquine, mid 15th c.)7 oz spinach
1 Tbsp olive oil
1/4 tsp salt
1/2 tsp red wine vinegar
scant 1/8 tsp sweet spices (see below)
Wash spinach and drain. Heat the oil in a large skillet - no, not that one, the really large one - over medium-high heat. Add spinach, reduce heat to medium, and stir until the spinach wilts, about 2 minutes. Serve on a plate and top with salt, vinegar, and spices.
"Sweet spices" mentioned in this work are cinnamon, ginger, cloves, saffron, and nutmeg. I used a mixture weighted more heavily to cinnamon and ginger.
Source: Bockenheim, Johannes. Marco Gavio de Rubeis trans. Registrum Coquine: A Medieval Cookbook. Doni delle Muse, 2021. ISBN 979-850582323.
What worked: It was fine. Quick and easy. It went well with roasted swordfish.
What didn't: It wasn't that exciting. I didn't expect it to be.
Will I make it again? I want to nail down the proportions a bit better (especially the spices), which I will try to do with 1 lb spinach.
