[Sca-cooks] Italian fish in oil spreads

[Philip & Susan Troy]

Stefan li Rous wrote:
> > Possibly, though Italian spreads traditionally
> > included fish in oil rather than fresh when served
> > with bread (I have evidence for this,
> > unfortunately, only for the 2nd and 18th century
> > CE, not for the sixteenth, but personal experience
> > strongly suggests it's better that way).
<snip>
> Does anyone have some period recipes for these Italian, fish in oil,
> spreads? Are these just mushed up fish in oil spread on bread? This
> sounds like it could be a wonderful alternative to the honey-butter
> and bread stuff.

Note that Giano said "included" fish in oil, not "were made from", etc.
I suspect what we're talking about is something like tapenade, which
does usually include both tuna either in brine or in oil, and anchovies
either salted and/or in oil, in addition to garlic (lots), pitted black
olives (essential), capers, fresh herbs, and perhaps a squeeze of orange juice.

Now all we have to do is document such a product as a spread ;  ) .

Adamantius, who has seen tapenade used in many ways, but only rarely as
a spread
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98