[Sca-cooks] A Scappi feast for 12th Night

[Johnna Holloway]

We haven't posted a feast menu in sometime. Here's an upcoming 12th Night menu for 
Tree-Girt-Sea titled L'Arte dell' Italia. January 18, 2014

Did I mention that it was by Baroness Helewyse de Birkestad, OL. 

Note from the cook – this is the final menu for 12th night, all dishes were selected from the menus from Bartolomeo Scappi for the month of January..

Primo servizio di Credenza         First service from the Sideboard

Pane a beneplacito A variety of breads based on period descriptions and recipes.

Mostardo amabile Sweet mustard – a fruity mustard

Pezzi di marzipan Pieces of marzipan modeled by the youth and others

Uve fresche Fresh grapes

Fettuccine di burro Butter piped onto plates and sprinkled with sugar

Insalata di verdura cotte e crudo Salad of greens, cooked and raw items

Limone tagliate e servito con zuccaro e acqua rosa thinly sliced lemons dressed with sugar and rosewater

Olive Olives

Prosciutto cotto in vino e poi sfillato, servito con uva passa, zuccaro e succo di melagranata Ham cooked in wine, then shredded served with currants, sugar and sour orange juice on top


Primo servizio di Cucina               First service from the kitchen

Vaccina salpresa alessata, servito con petrosemolo Salted pressed beef, boiled served with parsley

Pasticci di piccioni domestici con fette di gola di porco dentro Pastry of domestic pigeons, with slices of pork jowl bacon inside. (chicken thighs substituting for pigeons)

Salza Bianca fatta d’amandole Garlic almond sauce

Spinaci soffritti, acconci con aceta rosata, uva passa & zuccaro Fried spinach, dressed with rose scented vinegar, currants and sugar

Vegetarian option – Torta d’herbe alla Lombardo Lombard style herb (& cheese) tart.

Riso alla Lombardo – Rice in the Lombard style, rice layered with cheese, sugar and cinnamon.

 
Secondo servizio di Credenza Second service from the sideboard

Frittelle alla Venetiana Fritters in the venetian style (essentially a choux paste) stuffed with:

Crema Francese – French custard, or crème patisserie

Formaggi di piu sorte  – Italian cheeses of many kinds – a small amount of good Italian cheese

Pere crudi Sliced pears – again a small amount, served with the cheese

 
A finire                 To finish

Finnocchio dolce Fennel seeds

Stecchi profumicati Scented toothpicks

Condite & confettioni di piu sorte Candies and confits as one wishes (quince paste, candied fennel, candied orange peel)

 Website contains recipes and many notes.

http://www.midrealm.org/treegirtsea/feast-menu/

Johnnae

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