[Sca-cooks] Class on 15th c Italian food
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:
> Ravioli or Maccheroni (not sure if we'll have time to make ravioli)
> Pollastri con Agresto
> Fritelle di Riso
> 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!'
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