recipes

/Tag: recipes

Mushrooms Stewed: recipe (Easy) Pellegrino Artusi

By |2019-03-06T05:18:10+00:00March 6th, 2019|Daily life Costume Company, Contemporary history|

The kitchen of a time ... The stewed mushrooms are a classic contour, but you want to try them in the manner of Pellegrino Artusi? The recipe that I report below is taken from his famous book The Science of Cooking and the Art of Eating Well. verbatim: "For the wet are preferred those under [...]

Cauliflower-Use di Romagna: Treat Recipe from '”Artusi”

By |2019-03-06T04:41:35+00:00March 6th, 2019|Daily life Costume Company, Contemporary history|

The text of Pellegrino Artusi Cauliflower use of Romagna is one of many recipes taken from the text Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi . I carry the recipe verbatim: "Divide a large ball of cauliflower, or two if they are small, in spiecchiettini that will wash and so [...]

Truffle in History: Recipe of the Crepes with Black Truffle

By |2019-02-18T23:44:25+00:00February 18th, 2019|Daily life Costume Company, Modern history|

Crepes The truffle has always had a prestigious role at the table (see http://www.pilloledistoria.it/3168/storia-moderna/storia-cucina-alle-origini-tartufo). In this post I present the ancient recipe to prepare the tasty pancakes with black truffles, all to try. Here's how to do them. Ingredients (per 4 people): 250 ml of milk, 125 gr. made with flour, 2 eggs, 150 gr. cooked ham [...]

ficatum: Liver (Grasso) Pork in a Apicius Recipe

By |2019-02-16T04:04:17+00:00February 16th, 2019|Roma, Daily life Costume Company, Ancient history|

Pig. The "accident" It was a recipe of Apicius based greased pig liver with figs The term ficatum, Ancient Rome, He indicated the liver of animals fattened with figs. I have already posted several recipes of the great chef Marco Gavius ​​Apicius (see http://www.pilloledistoria.it/10750/storia-antica/pullum-parthicum-ricetta-apicio e http://www.pilloledistoria.it/9767/storia-antica/antiche-ricette-un-dolce-apicio), but this is really the ultimate [...]

Parthian chicken: a great Recipe “Chef” Apicio

By |2018-12-13T06:19:35+00:00August 19th, 2018|Roma, Daily life Costume Company, Ancient history|

Ancient mosaic depicting a chicken. The "Parthian chicken" is a recipe from the "Apicius" With its Apicius De re coquinaria (The art of cooking), Marco Gavius ​​Apicius left us the greatest gourmet cookbook of the Roman antiquity and all (see http://www.pilloledistoria.it/9767/storia-antica/antiche-ricette-un-dolce-apicio e http://www.pilloledistoria.it/9764/storia-antica/ricette-dellantica-roma-la-salsa-bianca-apicio). La ricetta del Parthian Chicken, found that reported textually [...]

Martial: a Recipe for Garum

By |2018-08-16T23:39:58+00:00August 16th, 2018|Roma, Daily life Costume Company, Ancient history|

A container yl garum. Even the poet Martial gives us a recipe for this sauce was Garum sauce seafood with which the Romans insaporivano countless dishes (you see: http://www.pilloledistoria.it/1787/storia-antica/garum-liquamen-salsa-preferita-dai-romani). In Rome it was possible to find different qualities of garum, also very expensive, as the ways to achieve it, e i [...]

Strawberry Gelatin in Frost (by Artusi)

By |2018-03-16T01:00:57+00:00March 16th, 2018|Daily life Costume Company, Contemporary history|

Strawberry jelly After the oranges (http://www.pilloledistoria.it/10371/storia-contemporanea/gelatina-di-arancio-in-gelo-dallartusi), in this post you will find the original recipe of Pellegrino Artusi to prepare the strawberry jelly in frost, another sweet puddings presented in Science in the Kitchen and the Art of Eating Well, his famous culinary book that during the 800, and beyond, [...]

Orange jelly in Frost (by Artusi)

By |2018-03-14T21:54:13+00:00March 14th, 2018|Daily life Costume Company, Contemporary history|

Jelly oranges The recipe that I report is taken from the science of cooking and the art of eating well, famous text of the gastronome Pellegrino Artusi. It is a sweet: jelly orange frost. This is what is written: "Sugar grams 150, isinglass grams 20, water ounces 4, Alkermes [...]

Delicate Sauce: Medieval Christmas Recipe

By |2017-12-16T01:15:49+00:00December 15th, 2017|Middle Ages, Company Costumes Daily Life|

medieval Kitchen. The delicate sauce was used to flavor the boiled fish The following is a recipe for simple implementation shown on English cookbook The forms of Cury, whose first publication dates back to 1390, a text that marked, time, a milestone in the history of Anglo-Saxon and European gastronomy [...]

Bianchi Ravioli: Medieval Christmas Recipe

By |2018-10-13T05:39:47+00:00December 15th, 2017|Middle Ages, Company Costumes Daily Life|

Ravioli. The whites had a ravioli dish Christmas medieval England Only a few days at Christmas and as every year, Also in this part of 2017, public on the History Pills (as you can see the site has been completely renovated!) some recipes that were once prepared for this very happy occasion (the [...]