[Sca-cooks] medieval boil-in bag meals

Nick Sasso grizly at mindspring.com
Sun Aug 19 17:52:11 PDT 2007

-----Original Message-----
This year, for that event, Friday night I brought pre-cooked and
frozen polenta and sauce. Not even faintly medieval, but available in
my freezer (the week before spun a bit out of my control) and easy to
reheat for a quick meal after set up. . . . <SNIP>

Ya' know, if you make that polenta out of coarse ground semolina, some broth
and a little hard grating cheese, you are in the realm of Maetro Martino's
recipe from 1600's Naples.  My version, along with Italian language
transcription and Scully's translation are here:


Happy ploenting!

pacem et pizza,
niccolo difrancesco

More information about the Sca-cooks mailing list