#92 Pastelli secchi facti com pesce sano. Piglia lo psce netto et concio, et findlio d'ogni lato presso a la schina un pocho, et con saleet bone spetie mescolate enseme salerai molto bene tutto questo pesce dentro et di fora. Poi haverai una pasra in pocho grossa et dentro gli conciarai et ligarai il ditto pesce, et cocilo nel forno bene ad ascio che sia ben cotto.
#79 Sfarcimento a pesso Piglia zenzevero he zaffarano he fiche he mela monda, he pista tute insieme bene; poi piglia boni pignoli he tritali sotillemente; he poi fende lo pesso per la impe lo pesso per las boca -- he fa che primo tu lo netti gentilemente da la boca he getta gio una gotta de olio; poi ponelo sopra lo graticula cum rossmarino, he falli salmora cum aceto specie he zaffrano.
Trout Baked in Pastry (#92 MK)
Dry Pasties made with fresh Fish: Take the cleaned and trimmed
fish, and slit it a little on either side next to the backbone, and season the
whole fish very well, inside and out, with salt and good spices mixed
together. Then take somewhat thick pastry and arrange the fish sealed
inside it, and cook it well in the oven, slowly, so it will be well
cooked.
Stuffing for a Fish (#79 NC)
Get ginger, saffron, figs and peeled apples and grind them up
everything together; then get good pinenuts and crush them finely; then slice
the fish through its [missing word in manuscript] stuff the fish through
its mouth -- first carefully cleaning the mouth and pouring a drop of oil down
it; then set it on the grill with rosemary, and make a basting sauce for it of
vinegar, spices and saffron.
NICCOLO'S RECIPE
Serves 4
PREHEAT oven to 300F
| 4 Trout, butterflied and boned sea salt Long pepper, ground ground ginger black pepper, ground ground cinnamon fresh rosemary leaves, minced favorite pie/pastry shell dough for (2) 9" shells. |
For Stuffing Mixture: 2 apples, cored and shredded 4 dried figs 1 tsp fresh grated ginger 10 to 12 threads saffron (soak in warm liquid) 2 tablespoons pinenuts, ground fine |
Make sure fish are clean and have no obvious pin bones. Pat flesh dry. Sprinkle liberally with salt and spices inside and out. Roll out pastry dough just larger than the fish, to a thickness just under 1/4". Scatter a few Rosemary leaves on dough and gently press in. Lay open, skin side down/flesh side up, in center of pastry sheet. Place stuffing on one side, enough that it is covered, but not over-filled. Fold the fish closed over the stuffing. Fold the pastry over in half, and seal the edges making sure to press out any air . . . forming the dough gently to the fish.
Brush with egg wash and bake in 350F oven until just done and crust golden .
. . about 15 to 20 minutes.
ORIGINAL TEXT & TRANSLATION
| #79 Sfarcimento a pesso (Maestro Martino 1460's)
Scully, T. (2000). Cuoco Napoletano - The Neapolitan Recipe Collection: a critical edition and English translation. Ann Arbor: University of Michigan Press.) |
#92 Pastelli secchi (Martino late 1400's)
Libro de arte coquinaria. in Redon, O, et al. (1998) The Medieval Kitchen: Recipes from France and Italy. Chicago: University of Chicago Press |