SC - Spanish noodles (was: Re: OT diabetes was...)
Robin Carroll-Mann
harper at idt.net
Thu Sep 30 21:30:48 PDT 1999
And it came to pass on 28 Sep 99,, that david friedman wrote:
> You posted this recipe some time ago,
I had forgotten that.
> and we did it at our cooking
> workshop this Saturday (and I did it again on Sunday, for the shire's
> potluck). Here is our version:
>
> Potaje de Fideos (Pottage of Noodles)
[translated recipe snipped]
> 8 oz spaghetti
> 1 10.5 can concentrated chicken broth + 1 can water
> 1/2 t sugar
> 1 c goat's milk (or sheep milk or almond milk)
> 1 T sugar + 1 t cinnamon
> or
> 1/2 c grated Parmesan cheese
>
> Bring broth and water to a boil and cook spaghetti in boiling broth 8
> minutes (or just over half the maximum cooking time given on the package),
> then add goat's milk and cook another 6 minutes. Let sit off the heat
> about 15 minutes, during which time most of the liquid gets absorbed. Mix
> in either the cinnamon sugar or the cheese. For larger quantities, reduce
> the amount of broth: for three times this amount, for example, use two and
> a half times the amount of broth.
Hmmm... I envisioned it as a chicken noodle soup, but your redaction
is more of a pasta with sauce. Interesting how different people can
interpret the same text.
I have some additional information which might be of interest. First of
all, since posting the recipe, I have seen (and purchased) modern
commercially-produced fideos. I found them in a local Hispanic grocery.
They were imported from Mexico, so I imagine you would be able to
find them in California. They look like vermicelli broken into 1-inch
lengths. I have also seen a very similar-looking pasta marketed with the
Italian name "fidellini".
More significantly, Granado (1599) has a recipe for making (and
cooking) fideos, which gives us a good idea of what they were like in
period. I will post that recipe separately, but it basically describes an
egg pasta, either extruded through the holes of a cheese grater, or
rolled out and cut thin and short.
> We also tried the salmon recipe you posted here; I'll post our version of
> that if people like.
Please do! I'm still very new at redacting, and would love to see what an
experienced cook does with that one. I have some new information
relating to that to -- or rather, confirmation of old information. You had
previously asked if the orange juice used in the salmon recipe could be
from sweet oranges. I replied that I doubted it, as De Nola uses orange
juice in other recipes as interchangable with sour ingredients such as
verjuice and vinegar. I am proofreading someone else's translation of an
early 17th century Spanish cookbook. Sweet oranges ("naranjas
dulces") are mentioned as one of the fruits which are eaten at the
beginning of a meal. However, the oranges which are used for cooking
are called simply "naranjas". This indicates to me that sour oranges
were still the default, especially when used in a suace.
> Elizabeth/Betty Cook
Brighid
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list