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madbakerNormally I don't inflict my medieval recipe redactions on you, but that's what I chose to do as my "new" recipe this week. Suffer.
Agliata (Roasted Garlic sauce)
Agliata to serve with every meat. Take a bulb of garlic and roast it under the coals. 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. (Libro di cucina, 14th century)
1.5 medium heads garlic (about 2.5 ounces)
5 cloves garlic, peeled and crushed
1 tablespoon bread crumbs
3/4 teaspoon sweet spice mix (see below)
1/2 cup chicken broth
Sweet spices, enough for many good and fine things. The best fine sweet spices that you can make, for lamprey pie or for other good fresh water fish that one makes in a pie, and for good broths and sauces. Take a quarter [of an ounce] of cloves, an ounce of good ginger, an ounce of soft (or sweet) cinnamon, and take a quantity of Indian bay leaves and grind all these spices together how you please. And if you don't want to do more, take these things [spices] in the same ratio (without grinding) and they will be marvelously good.
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 medium bay leaf, powdered
Roast heads of garlic in a dish at 325 for 45 minutes. Cool slightly and squeeze out roasted garlic from skins into a small saucepan. Mix in crushed garlic, bread crumbs, and spice mixture. Stir in broth and bring to a boil over medium heat. Cook, stirring, for five minutes. Serve warm.
I roasted the garlic in an oven instead of under coals.
The "sweet spices" recipe appears in the same recipe collection, so it seemed appropriate. The translator notes that "bay leaf" refers to Indian bay leaf, rather than the common Mediterranean variety. Gernot Katzer’s spice pages reference Indian bay leaf (cinnamomum tamala) and states that the tree is "closely related to cinnamon... still available during the Middle Ages. Most books encourage the use of laurel (the Mediterranean bay leaf) instead. Though acceptable, you should know that the taste is not the same, and also weaker. The best substitutes are cinnamon leaves or fresh cardamom leaves... easier and still satisfactory substitutes are a small piece of cinnamon bark or a dried allspice berry."
I did not have cinnamon leaves or cardamom leaves. Allspice was not known to medieval Europe, and since the recipe already contains cinnamon, I elected to use Mediterranean bay leaf.
Comments: I originally roasted one head garlic. Increase by 50%, it works better. I also used 1.5 bay leaves, but that produced an unpleasant bitter aftertaste. It was okay on the London Broil but might work better on roast pork or lamb; I'll have to try that, perhaps at an event this year.
Agliata (Roasted Garlic sauce)
Agliata to serve with every meat. Take a bulb of garlic and roast it under the coals. 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. (Libro di cucina, 14th century)
1.5 medium heads garlic (about 2.5 ounces)
5 cloves garlic, peeled and crushed
1 tablespoon bread crumbs
3/4 teaspoon sweet spice mix (see below)
1/2 cup chicken broth
Sweet spices, enough for many good and fine things. The best fine sweet spices that you can make, for lamprey pie or for other good fresh water fish that one makes in a pie, and for good broths and sauces. Take a quarter [of an ounce] of cloves, an ounce of good ginger, an ounce of soft (or sweet) cinnamon, and take a quantity of Indian bay leaves and grind all these spices together how you please. And if you don't want to do more, take these things [spices] in the same ratio (without grinding) and they will be marvelously good.
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 medium bay leaf, powdered
Roast heads of garlic in a dish at 325 for 45 minutes. Cool slightly and squeeze out roasted garlic from skins into a small saucepan. Mix in crushed garlic, bread crumbs, and spice mixture. Stir in broth and bring to a boil over medium heat. Cook, stirring, for five minutes. Serve warm.
I roasted the garlic in an oven instead of under coals.
The "sweet spices" recipe appears in the same recipe collection, so it seemed appropriate. The translator notes that "bay leaf" refers to Indian bay leaf, rather than the common Mediterranean variety. Gernot Katzer’s spice pages reference Indian bay leaf (cinnamomum tamala) and states that the tree is "closely related to cinnamon... still available during the Middle Ages. Most books encourage the use of laurel (the Mediterranean bay leaf) instead. Though acceptable, you should know that the taste is not the same, and also weaker. The best substitutes are cinnamon leaves or fresh cardamom leaves... easier and still satisfactory substitutes are a small piece of cinnamon bark or a dried allspice berry."
I did not have cinnamon leaves or cardamom leaves. Allspice was not known to medieval Europe, and since the recipe already contains cinnamon, I elected to use Mediterranean bay leaf.
Comments: I originally roasted one head garlic. Increase by 50%, it works better. I also used 1.5 bay leaves, but that produced an unpleasant bitter aftertaste. It was okay on the London Broil but might work better on roast pork or lamb; I'll have to try that, perhaps at an event this year.
Miser!
Date: 2005-02-04 11:04 pm (UTC)Whyever not?
Re: Miser!
Date: 2005-02-05 02:19 am (UTC)