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Today we prepare medieval veal roast with a sauce based on fennel flowers from a beautiful 14th-century cookbook, conventionally called Anonimo Veneziano.
Ingredients:
veal
eggs
verjuice
fennel flowers
rosemary
salt
Fennel and Cabbage Soup
Polastri Afenochiati
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Music by Lilium Aeris
Andrea Tuffanelli – lute
Serena Fiandro – gemshorn
Qant amors trobet partit – Peirol (ca. 1160 – 1220s)
#medievalrecipe #medievalfood #middleages #fennelflowers #ancientvenetianrecipe