[Sca-cooks] [Fwd: [EK] The cibreo question]

[M Traber]

This is off the EK list, anybody have a better iea?

margali

The quote starts here:

Greetings all! This question is for any Florentine
cooks or any speakers of Italian. I am trying to work
out a recipe for Florence's infamous
medieval/Renaissance dish, cibreo, and have found
several ricette on Italian Websites for foods of
Tuscany (which all cite Caterina di Medici's fondness
of it). All of the recipes I have found include
fegatini (livers), rognoncini (kidneys), and creste
(crests). They also include "fagioli di pollo."
Literally translated, this means "beans of chicken."
My feeling is that in English, this would be "chicken
testicles." Some of the recipes also call for "rossi
d'uovi" instead of "tuorli d'uovi (egg yolks). "Rosso"
means "red," so I am assuming "rossi d'uovi" are
fertilized yolks.

If anyone has a better idea of what fagioli di pollo
and rossi d'uovi are, please drop me a line. I would
also love to find a period-cited recipe.

Millegrazie, signori e signore!

Gianotta Dallafiora
christianetrue at yahoo.com