In the fourteenth century, the anonymous handwritten cookbook Libro di cucina was published in Venice. This recipe collection is clearly influenced by contact with the Arabic world. It offers beautiful pasta dishes, uses a lot of spices, and has a strong international character. For this dish, I combined two recipes from the Venetian cookbook: spicy pasta and stewed mushrooms.
Ingredients
» 1 tsp black or long pepper » 1 tsp grains of paradise » 1 tsp cinnamon » 1 tsp galangal (laos) » 1 tsp nutmeg » 140 g pecorino romano, plus extra for serving » 260 g wheat flour » 4 small or 3 large eggs » 50 g dried mushrooms » 1 small onion » 2 sage leaves » small bunch of parsley » 2 tbsp verjuice or apple vinegar…
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Medieval World (Digital) - 1 Issue, Issue 2 - 2022