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Saturday, December 10th, 2011 12:32 am
XXXV.           Herbetella, etc.
Se tu voy fare herbetella cocta in padella, toy menta e salvia, e petrosemolo e maiorana e ogni bona erba che tu poy havere, pesta ogni cossa insema in un mortaro, e lardo e destempera con ova, e cosi in la padella con del grasso.
XXXV Herbatella, (herb omelet) etc.
If you want to make a herb dish cooked in a frying pan.  Take mint, sage, parsley, marjoram and every good herb that you may have.  Grind everything together in a mortar with lard and temper with eggs, and cook it thus in a frying pan with fat.
 
What I did:
.25 oz = 2 tbsp fresh local organic sage
.25 oz = 1 tbsp fresh local organic marjoram
1.75 oz = 1 lightly packed cup fresh Italian Parsley
1/8 tsp dried local mint
1/8 tsp fresh local organic rosemary
1 leaf fresh fresh local organic bay / laurel leaf
3 eggs
1 tbsp lard
All above ingredients “ground” in food processor
1 tbsp bacon fat for frying
Remove stalks from all herbs, chop in food processor with lard and eggs.
Pre-heat frying pan with bacon grease at medium- medium high temp, add eggs, then lower temperature to low and cook slowly without stirring. Once the bottom and edges are solid flip once and cook the middle. Serve and salt to taste.

Here are the ingredients for both recipes (with just a couple of errors that were corrected before actually cooking, see if you can spot them) on the right are the ingredients for "Herbatella, etc.", and on the left the ingredients for "Herbatella de quaressima". 

XXXVI.          Herbetella de quaressima.
Se tu voy fare herbette de quaressima cum olio, toy li herbe, zoè spinace, e blide, petrosemolo, e mente, e maiorana poca ben monde e ben lavate, e fale alessare. Quando sono apres che cocte, cola fuora l’ aqua e strucha ben fuora a mano, po’ le batte con coltello, po’ le bati cum lo mazo, po’ le miti in la pignata e sofrigeli con l’ olio e con el sale tanto che basta; poy li miti quella lessadura sopra, e fay chosere si che siano strette e poy tray in suso e lasalle ripossare. Quando vanno a tavola, menestra e polveriza sopra specie.
XXXVI Herb omelet in lent.
If you want to make a herb omelet for lent with oil.  Take the herbs, that is spinach, beet (leaves, or swiss chard), parsley, mint and marjoram, a little peeled (stems removed) and well washed and put them to boil.  When they are almost cooked strain out the water and then squeeze it out with your hands, then chop them with a knife, and beat them with a mallet.  Then put them in a pottery pan (pignata) and fry them with oil and with as much salt as is enough.  Then put a little of the boiling water above, and close the vessel and see that it is well closed, and pull the pan to the back (of the fire) and let it rest.  When it is ready to go to the table dish it up and powder with spices above.
        
What I did:
.25 oz = 2 tbsp fresh local organic sage
.25 oz = 1 tbsp fresh local organic marjoram
1.75 oz = 1 lightly packed cup fresh Italian Parsley
1/8 tsp dried local mint
1/8 tsp fresh local organic rosemary
1 leaf fresh local organic bay / laurel leaf
6 oz fresh organic spinach
10 oz fresh organic chard (swiss or rainbow)
2 tbsp olive oil for frying
1 pinch sea salt
1/8 tsp black & strong spice mix
 
Wash & remove stalks from all greens & herbs.
Boil all of the greens & herbs together in a large pot. Drain but reserve some of the cooking water. Press through a sieve to remove as much of the water as possible. Chop, and then pound the boiled greens & herbs. Pre-heat a frying pan with olive oil, add all of the boiled greens & herbs. Turn down the heat to a simmer and add 1-2 ladles of the cooking water back into the pan. Let simmer for 5 minutes, sprinkle spices & salt to taste & serve 
 
 My taste tester decided it was a NOMelet. He kept doing is baby bird impression for both the eggy, and the vegan all veggie versions. If he ever decides to become a militant carnivore I totally have blackmail photos.