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By Achraf Nachet
A wonderful salad, unusual for the lack of salt (perhaps the cheese was
salty enough), and that Columella crushes the ingredients in the
mortar.
1 small leek
vinegar
pepper
olive oil
Medieval Times
Regions Stewed
2 cups broth
1 clove garlic
1 Tbsp. parsley
pinch saffron
Place all ingredients in a large pot and bring to a boil. Cover, reduce
heat, and simmer until done - about 20 minutes.
Renaissance
2 c chicken broth (dilute if you are using the double strength kind.)
1 c wine
1/4 t cloves
1/4 t mace
1/4 t pepper
1 t cinnamon
6 slices bread
1/4 t ginger
1/2 t salt
Meat should be boned or at least broken into small pieces after roasting.
Twentieth Century
Citation
http://medievalcookery.com/recipes/pegions.html
http://www.tribunesandtriumphs.org/roman-life/ancient-rom
an-recipes.htm
http://www.godecookery.com/begrec/begrec.htm
https://www.google.com/webhp?sourceid=chrome-instant
&ion=1&espv=2&es_th=1&ie=UTF-8#q=twentieth+century+f
ood+recipes&spell=1