Recipe of The week Oct 20, 2011
- Well, here we are to that time of the week again. As promised, this week
we have some gourd recipes from an Italian source. These three are from
Vittoria Aureli's translation of Anonimo Toscano, Libro della Cocina, a
text dated to the late 14th or early 15th century. (This was previously
available on the web but was on a geocities site. The original from (I
believe) a 19th century Italian transcription is posted on Thomas
Gloning's quite excellent collection of texts.)
Gourds.  Take young gourds, sliced, and wash them in hot water,
and squeeze them thoroughly in a cloth, and set them to cook with
fresh pork, and pepper and saffron.
 Another preparation. Also take young gourds, and wash and press
them thoroughly, with cooked eggs, and with onions, and cheese minced
very thoroughly, and throw them in boiling water, with pepper and with
saffron, and enough oil, and salt. And from this you can make ravioli
with mixed minced meats, and also pies.
20] Another preparation. Take dried gourd, and put it
to soften with hot water, in the evening; and when it is softened,
slice it finely, and slice it on a board, with onions, and with oil,
pepper and saffron: fry it and put it in a civero [a cooking base;
see recipe 95] made of vinegar and the soft part of bread, to cook.
And in this way it can be made with almond milk, pepper, saffron,
salt and oil with walnut milk.
I'd like to thank everyone who has added recipes or other items to the
discussion. It is particularly exciting to see recipes from sources I
don't have access to, and the botanical information is great from many