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<big><big>'''Midwinter Italian Feast'''</big></big><br /> | <big><big>'''Midwinter Italian Feast'''</big></big><br /> | ||
| − | This feast was held on 15 July 2016 in celebration of Mistress Lorix and her protégé Ruth visiting. Due to a number of food intolerances in those attending the menu was modified to suit those attending. It was served in a French service as it was designed to showcase the beginning of dishes that are now considered to be the mainstay of Italian food. | + | This feast was held on 15 July 2016 in celebration of Mistress Lorix and her protégé Ruth visiting. Due to a number of food intolerances in those attending, the menu was modified to suit those attending. It was served in a French service as it was designed to showcase the beginning of dishes that are now considered to be the mainstay of Italian food, rather than being presented as strictly period. |
All recipes are redacted from Anonimo Veneziano, Libro di Cucina o Libro per Cuoco and Anonimo Toscano, Libro della Cocina. Both are c.1400 | All recipes are redacted from Anonimo Veneziano, Libro di Cucina o Libro per Cuoco and Anonimo Toscano, Libro della Cocina. Both are c.1400 | ||
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Pane Piatto– Flat Bread D<br /> | Pane Piatto– Flat Bread D<br /> | ||
Vivanda bona – Cheese Fritters GF<br /> | Vivanda bona – Cheese Fritters GF<br /> | ||
| + | Codogniato bono vantagiato – Quince redaction GF, D<br /> | ||
'''<big>Mains</big>'''<br /> | '''<big>Mains</big>'''<br /> | ||
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<big>'''Dessert'''</big><br /> | <big>'''Dessert'''</big><br /> | ||
Ranciata bona e delicata – Candied orange GF, D<br /> | Ranciata bona e delicata – Candied orange GF, D<br /> | ||
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Fritelle de pome per quaressima – Apple fritters GF, D<br /> | Fritelle de pome per quaressima – Apple fritters GF, D<br /> | ||
Midwinter Italian Feast
This feast was held on 15 July 2016 in celebration of Mistress Lorix and her protégé Ruth visiting. Due to a number of food intolerances in those attending, the menu was modified to suit those attending. It was served in a French service as it was designed to showcase the beginning of dishes that are now considered to be the mainstay of Italian food, rather than being presented as strictly period.
All recipes are redacted from Anonimo Veneziano, Libro di Cucina o Libro per Cuoco and Anonimo Toscano, Libro della Cocina. Both are c.1400 Menu and redactions by Lady Auicia le Redde, prepared by Lady Auicia, Lord Furgal Duvglas, Lord Ludewicus zum schwarzen Phönix, Lord Muloc de Pachter and Nokia the Viking
Menu
O= onion present, GF= gluten free, D=dairy free
Starters
Ceci con cipolla sofritta – Fried onion Hummus O, GF, D
Del cascio arrostito – Baked Brie GF
De la ova piene – Stuffed Eggs GF, D
Pane Piatto– Flat Bread D
Vivanda bona – Cheese Fritters GF
Codogniato bono vantagiato – Quince redaction GF, D
Mains
De le lasagne – Cheese Lasagna
Lasagna per Quaressima – Nut Lasagna GF, D
Del Pastello Romano – Chicken Pies GF, D
Rafioli friti – Fried meat ravioli
Rafioli commun de herbe vantazati – Herb and cheese ravioli
Del pastello de le trote – Trout Pasty GF, D
De' blanmangieri – Chicken Rice GF, D
Agliata a Ceruo – Roast Venison served with roast garlic sauce GF, D
Dessert
Ranciata bona e delicata – Candied orange GF, D
Fritelle de pome per quaressima – Apple fritters GF, D
Phoenix Rise