[Sca-cooks] need pastellum variant

[Daniel Myers]

On Nov 22, 2005, at 11:02 AM, Lonnie D. Harvel wrote:

>
> Greetings!
>
> I am doing a feast for a high school madrigal dinner on 12/10. I  
> had planned on preparing "A Lombard Pastellum" for one of the  
> courses. However, the only other meat I am serving is a roast pork.  
> Since the Pastellum has bacon (Canadian) in it, that would  
> eliminate both meat dishes for those who do not eat pork. I am  
> looking for suggestions for adapting the Pastellum. I thought about  
> replacing the bacon with thinly sliced onion, or perhaps a  
> combination of onions and apples. Ideas?

No clue really, but if you do try it with onion, saute the onion  
first until it is well caramelized.  That might add something vaguely  
closer to a bacon flavor.

- Doc


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