Cooking of food in the Renaissance. The capon was a delicious food

Cooking of food in the Renaissance. The capon was a delicious food

Biancomangiare above caponi It is one of the recipes contained in Coquinaria book art of Maestro Martino of Como, the largest Cook Renaissance, the one that marked, with their brilliant insights and thanks to the significant changes made in the culinary field, the overcoming of the medieval kitchen.

On the blancmange, typical culinary preparation of the middle, find information https://www.pilloledistoria.it/3446/medioevo/storia-cucina-biancomangiare.

These are ingredients (per 4-6 people) and the procedure as indicated by Maestro Martino:

Take 200 grams of fresh almonds and put them in the bathroom one day and a half in fresh water, then mince them and merge them in 100 grams of minced capon; Meanwhile, put to soak in lean broth capon the crumb of a half loaf and then join it to the rest. Add a pinch of ginger and wet with a little’ the sour grapes, then dissolves in the whole broth, filter and put in a saucepan over low heat for half an hour, stirring constantly. When cooked, add half cup water. Now pour all on a capon roasted or boiled or other volatile” (photo: www.cucinaconoi.it).