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

[Susan Fox-Davis]

M Traber wrote:

> 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

"fagioli di pollo" do seem to be the, erm, Chicken McNuggets.