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Today we prepare medieval gratonata di polli, a chicken stew from Anonimo Toscano, a 14th-century cookbook written in vernacular.
Ingredients:
chicken
cured pork fatback
onions
eggs
verjuice
spices /black pepper, cloves, nutmeg, saffron)
Medieval Chickpea Soup with Poached Eggs
For more info about this recipe check out our blog:
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Music by Lilium Aeris
Andrea Tuffanelli – lute
Serena Fiandro – gemshorn
Qant amors trobet partit – Peirol (ca. 1160 – 1220s)
#medievalrecipe #medievalfood #chickenstew