This would be good as a ravioli filling
May. 6th, 2025 02:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Meat croquettes, or rather dumplings and ravioli.
1/2 lb ground pork
1 1/4 oz basil
small handful herbs (I used rosemary, oregano, and thyme)
4 green onions
~1 cup mixed arugula and spinach
3 oz drained ricotta
1/4 cup flour
1 egg white
lard or veg oil
pinch coarse sugar
Pound herbs and greens in a mortar or grind, and mix into the pork. Mix in the ricotta, egg white, and flour. Form croquettes - small balls or cylinders.
Bring oil to fry temperature. Gently lower in croquettes and fry until browned on all sides. Drain, sprinkle sugar over the batch, and serve hot.
Marjoram, tarragon, and rosemary are common in this manuscript. Parsley, savory, and scallions seemed like good contemporaneous additions. Frying in rapeseed oil (aka Canola oil) is documented in England to the 13th or 14th century.
What worked: This was pretty good, especially for frying in tourney conditions. I used ground pork instead of grinding boiled pork belly to cut the effort. Draining the ricotta meant that the mixture was fairly solid and kept its shape when forming balls and frying.
The taste was quite herby, which I liked but a couple people did not. My parsley went bad so I substituted in spinach and arugula.
What didn't: Since I wasn't measuring precisely and was cooking at a camping event, this is hard to reproduce. I don't know if the spinach/arugula had any meaningful impact on the flavor, or if it was all herb. The basil would have been nice but I forgot to add it. The pork wasn't particularly noticeable either.
Will I make it again? I'll put it in the cookbook, and I might do it at a playdate, but frying is never something I want to do a lot of under tourney conditions.
Take skinned pork belly, boiled, and mince it thoroughly with a knife: take a good quantity of savory herbs, and pound them thoroughly in a mortar: put some fresh cheese on top of this and a bit of flour, and dilute it with egg whites, until it is stiff. And take a good quantity fresh pork fat, put it in a pan, until it boils, and make croquettes out of this; and once it has been cooked and taken out, put sugar on it.
Anonimo Toscano, late 14th - early 15th c.
1/2 lb ground pork
small handful herbs (I used rosemary, oregano, and thyme)
4 green onions
~1 cup mixed arugula and spinach
3 oz drained ricotta
1/4 cup flour
1 egg white
lard or veg oil
pinch coarse sugar
Pound herbs and greens in a mortar or grind, and mix into the pork. Mix in the ricotta, egg white, and flour. Form croquettes - small balls or cylinders.
Bring oil to fry temperature. Gently lower in croquettes and fry until browned on all sides. Drain, sprinkle sugar over the batch, and serve hot.
Marjoram, tarragon, and rosemary are common in this manuscript. Parsley, savory, and scallions seemed like good contemporaneous additions. Frying in rapeseed oil (aka Canola oil) is documented in England to the 13th or 14th century.
What worked: This was pretty good, especially for frying in tourney conditions. I used ground pork instead of grinding boiled pork belly to cut the effort. Draining the ricotta meant that the mixture was fairly solid and kept its shape when forming balls and frying.
The taste was quite herby, which I liked but a couple people did not. My parsley went bad so I substituted in spinach and arugula.
What didn't: Since I wasn't measuring precisely and was cooking at a camping event, this is hard to reproduce. I don't know if the spinach/arugula had any meaningful impact on the flavor, or if it was all herb. The basil would have been nice but I forgot to add it. The pork wasn't particularly noticeable either.
Will I make it again? I'll put it in the cookbook, and I might do it at a playdate, but frying is never something I want to do a lot of under tourney conditions.
