[Sca-cooks] Class on 15th c Italian food

David Walddon david at vastrepast.com
Wed Aug 18 06:02:22 PDT 2010

White or yellow. 
The Maccheroni recipe (if from Martino) uses saffron for colour.
Hopefully the Fritelle di Riso will have some golden brown colour to it! :)
But it looks mostly white.
Why not add some veggies? Or a salad?

On 8/18/10 5:15 AM, "Claire Clarke" <angharad at adam.com.au> wrote:

> Hi all,
>  I agreed to teach a class on 15th century Italian food at an event in about
> six weeks time (eep, need to get organised). I've come up with a list of
> dishes we will be having a go at (I may yet trim it when I work out budget
> or timing in a bit more detail). I've tried to pick things that are staples
> of Italian cooking even now, or have modern equivalents even if they are
> very different, with the aim of tilting the class towards answering the
> question of 'what did the Italians eat before they had pasta?' Anyway, here
> is the list:
> Gnocchi 
> Ravioli or Maccheroni (not sure if we'll have time to make ravioli)
> Finocchio
> Frittata
> Pollastri con Agresto
> Caliscione
> Fritelle di Riso
> Offelle
> The results of the class will be contributing to lunch at the event.
> Does anyone have any thoughts, or comments?
> The thing that immediately sprang to my mind when I sat back and looked at
> the list was 'all these things are white!'
> Angharad
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list