[Sca-cooks] Martino recipe
renaissancespirit2 at yahoo.com
Wed Jan 21 13:10:08 PST 2009
I really like Martino. I just tried his Dried Pies Made with Whole Fish on p.89.
I bought a 1.75 pound tilapia, had the store behead and clean it. (Yes, I know Martino never met a tilapia, but it was small enough for experimentation purposes.)
At home I filletted cut the two sides away from the spine, made a piecrust. I used dried parsley flakes, powdered marjoram and thyme under, between, and over the fish. Folded over the piecrust, and baked at 350 for one hour.
It came out beautifully, and tastes pretty good, even at room temperature.
A question for those of you more familiar with Martino: What spices should I have used?
--- On Thu, 1/15/09, Susan Fox <selene at earthlink.net> wrote:
From: Susan Fox <selene at earthlink.net>
Subject: [Sca-cooks] Martino was Re: Happy about Scappi
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Date: Thursday, January 15, 2009, 9:47 PM
I like it very much. The new translation's editor, Prof. Luigi Ballerini,
lectured for the Culinary Historians of Southern Calfornia when it came out and
signed my copy. When Renata and I told him about actually using it as a
cookbook and why, he wanted an invitation to a feast. We had better throw one
some time soon! He also went on about peacocks served with the skin on but not
in my kitchen bub. 1. salmonella, 2. protected species in L.A. County.
Amazon lets you look inside:
Maria Buchanan wrote:
> Hey all. What's everyone's view on the book Art of Cooking: The
First Modern Cookery Book? I bought it recently and haven't gotten it yet,
but I'm waiting a little impatiently. I also recently bought a book called
DaVinci's Kitchen, which is really good, and one called The Renaissance of
Italian cooking, which I'm also waiting for.
> I'm really enjoying DaVinci's Kitchen. I'm hoping the other
two are good. Anyone have them?
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