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Nuns' Chard
This week's Resolution Recipe: Bietole (Chard)
1/2 lb chard
1/4 tsp salt
1 Tbsp olive oil
1/8 tsp black pepper, ground
1/8 tsp cloves, ground
1 ounce Parmesan cheese, grated
Wash the chard leaves and separate the greens from the stems, keeping the leaves in larger pieces and chopping the stems. Heat the oil in a pot over medium-high heat and add the chard and salt. Cover and let steam for 5 minutes, stirring occasionally. Remove the cover and let any liquid boil off for 1-2 minutes as needed. Stir in the spices and cheese and serve.
I used Parmesan cheese as it was known in late 16th century Italy.
Casagrande, Giovanna. Gola e preghiera nella clausura dell'ultimo '500. Edizioni dell'Arquata: Foligno 1989. Translation Ariane Helou.
Note: I'm not certain if "picked without veins" means leaves only without the stems. That seems plausible, but this is a poor nunnery dish - why would they omit the stems when they're perfectly edible? I'm not sure which side to fall on here. I used the stems in my redaction but I'll have to ask Italian speakers about this one...
What worked: It was pretty similar to chard recipes we already make.
What didn't: Too much salt and cloves - I'd cut them back to 1/8 tsp salt and 1/16 tsp cloves. Also cut the cheese back to 1/2 ounce. Actually I'll just double the chard weight for the same levels since 1/2 lb chard is not all that much when it's cooked...
Will I make it again? This will go into my tourney cookbook.
What I'm reading: Tim Powers, Hide Me Among the Graves
Lavate, scette sense nerbi, sale, olio, poco sale, e acaldella e poco bollano che si fa malto, poco innanzi compieta (si vole pevere, garofani, cascio), mai si riempe chef a l'acqua e minestra asciutto. (Suor Maria Vittoria, 1580s)
Washed, picked without veins, salt, oil, not too much salt, and heat it and let it boil a little so it becomes soft. It is finished soon after (if you want, add pepper, cloves, cheese), never add water and dish it dry.
1/2 lb chard
1/4 tsp salt
1 Tbsp olive oil
1/8 tsp black pepper, ground
1/8 tsp cloves, ground
1 ounce Parmesan cheese, grated
Wash the chard leaves and separate the greens from the stems, keeping the leaves in larger pieces and chopping the stems. Heat the oil in a pot over medium-high heat and add the chard and salt. Cover and let steam for 5 minutes, stirring occasionally. Remove the cover and let any liquid boil off for 1-2 minutes as needed. Stir in the spices and cheese and serve.
I used Parmesan cheese as it was known in late 16th century Italy.
Casagrande, Giovanna. Gola e preghiera nella clausura dell'ultimo '500. Edizioni dell'Arquata: Foligno 1989. Translation Ariane Helou.
Note: I'm not certain if "picked without veins" means leaves only without the stems. That seems plausible, but this is a poor nunnery dish - why would they omit the stems when they're perfectly edible? I'm not sure which side to fall on here. I used the stems in my redaction but I'll have to ask Italian speakers about this one...
What worked: It was pretty similar to chard recipes we already make.
What didn't: Too much salt and cloves - I'd cut them back to 1/8 tsp salt and 1/16 tsp cloves. Also cut the cheese back to 1/2 ounce. Actually I'll just double the chard weight for the same levels since 1/2 lb chard is not all that much when it's cooked...
Will I make it again? This will go into my tourney cookbook.
What I'm reading: Tim Powers, Hide Me Among the Graves