SC - Re: Ginestada

[Vincent Cuenca]

I've been fiddling with de Nola too, and I've found a number of recipes that 
are also referenced in other works.  Platina mentions a "Mirause" of fowl 
cooked in an almond sauce, which is the same basic dish as de Nola's 
"Mirrauste".  I have copies of the same recipe in Catalan and Castilian, and 
I noticed something odd.  The name in Catalan is given as "Mig-rostit", 
which means "half-roasted".  But rather than translating the name, Platina 
and de Nola transcribe it into Castilian or Italian.  Weird, huh?  Kinda 
like what happened to "paella" in Louisiana...

And as far as there being a crossover in cuisines, wasn't Naples an 
Aragonese posession in the 1400s?

Vicente
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