Cinquecentesca, ricetta n. 127 nel famoso bestseller “Llibre del coch” in catalano del cuoco Ruperto de Nola (Mestre Robert) * , pasta frolla con ricca farcia, fra cui fichi secchi (che non a caso alcuni pasticceri ortodossissimi mettono tuttora nel pandolce natalizio), potrebbe essere l’ennesima conferma dei rapporti commerciali e quindi anche gastronomici fra Genova e Napoli. Ho trovato online la versione in inglese, ma puoi consultare utilmente anche questo link in spagnolo…
“A pound of almonds well-peeled, and another of pine nuts, and another of toasted hazelnuts, and grind them all together in a mortar and after grinding, set them aside. And take a pot with water, and salt, and oil. And this shall be on a flesh day, and taste [to see] if it is well-salted; and take a half pound of raisins without seeds, and three ounces of peeled dates cut into quarters, and three or four apples which are sweet-sour or sweet, and quarter them and remove the core and seeds, and cast them in the pot to cook. And when it is well-boiled, the apples will be cooked. And then remove them from the water, and grind them with the dates, and raisins, and almonds, and with the hazelnuts, and pine nuts. And after they are well-ground, blend it all with the said broth; and if it is a flesh day, you may cast into the mortar a dozen eggs ground up with the aforementioned things. And then strain it through a sieve, and having done this take good dough which is wellkneaded, and make a trencher as large as if it were the bottom of the frying pan which you have, and make its edges like a empanada without a top; however, let it be the size of the frying pan neither more no less, and put it in the frying pan; and when it is inside, cast in a little oil underneath so that the dough does not stick to the frying pan; and then cast all that sauce or foodstuff in the pie, and put it upon good hot cinders; and then take a lid which is as large as the frying pan, that will cover it well, and put a good fire of charcoal above and below and around it. And when it has been like this for a little while, carefully remove the lid from the top, and cast into the tart two ounces of sugar, and one of ground cinnamon, and then cover it again with its lid; and cook two hours until the dough comes away from the frying-pan; and then it is cooked, and remove it to a plate as if it were an omelet; and put it on the table like a pie”.
* servì sotto re Ferdinando I d’Aragona. Fra le sue ricette anche il gatto arrosto, di cui tuttavia non si doveva assolutamente mangiare il cervello…
Umberto Curti
L’alfabeto del gusto di Ligucibario® è la più ampia, completa e autorevole “banca dati” dell’enogastronomia ligure. Circa 1.500 voci che Umberto Curti in decenni di lavoro ha redatto e poi aggregato online per tutelare e promuovere le tradizioni regionali. Liberamente fruibile, “oggetto d’innumerevoli tentativi d’imitazione”, conta migliaia di follower e da sempre non contiene alcuna pubblicità. Iscriviti alla newsletter cliccando in homepage il simbolo della busta, e ogni settimana riceverai gratuitamente i nuovi contenuti…
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