Recipes from the cuisine of the Cathars
This recipe is taken from the book of Coch, a renowned medieval Catalan recipe book written by Mestre Robert or Robert de Nola.
This salad is a modern reconstruction based on what we know that people in Catalan farmhouses offered to the Cathars fleeing the Inquisition: apples and nuts.
This is a delicious and very easy medieval recipe based on mustard and honey!
Ingredients (for 4 people):
1.5 kg of pork ribs 4 tablespoons of mustard 6 tablespoons of honey 1/2 cup of vinegar Oil Salt Pepper
Preparation:
Flour and salt the ribs, fry them with a drizzle of oil in a large pan. When they have a nice color on all four sides, add the honey, mustard and vinegar. Let them lacquer (that is, take on a shiny layer) on all sides over a gentle heat. If the color becomes...
Refreshing dressing very similar to mint English sauce.
Ingredients (for 6 people):
300 g raw almonds 1 l water 200 g sugar 50 g starch A lemon peel A cinnamon stick (or water from roses) Sugar Cinnamon powder
Preparation:
To make the almond milk, clean, chop and mix the almonds with water. Let the mixture sit overnight, strain it and you have almond milk.
This is the dish that identifies the Bons Homes. The perfect Cathars used to take it with them on their travels and often cooked it at gatherings of people who "understand good".
The porriol or porriola had 3 main ingredients: onion, salt and wine.
It is called porrada when prepared with leeks and cebadía when prepared with onions.
In the proceedings of the Inquisition trials against the last Cathars, a declarant explains that he heard heretical fugitives hiding there speaking in Occitan about porrada.
Sauce was the most creative and most careful part of medieval cuisine, with mild,
intense, sweet, sour and sweet and sour flavors. They concentrated all the seasonings in the sauces and tasted them. 16px;">at the end to find out if they had obtained the desired balance of flavors.
The river trout was one of the most consumed fish, as were the conger eel and the tuna that came from the Mediterranean
Ingredients (for 4 people):
• 4 good-sized trout from the country
• 1 glass of oil
• 1 glass of vinegar
• 4 cloves of garlic
• Cloves, sage, thyme, oregano, peppercorns or other aromatic herbs
• Flour
• Salt
• Oil for frying
Preparation:
The tortillas must be clean and gutted. Salt them, flour them and fry them in a pan with hot oil,...
Piment was eaten at the end of the meal with wafers or another sweet. Some of its ingredients such as pepper and other spices were very expensive, so it was drunk on special occasions such as Christmas and other festivities. Ingredients: 33.4 g cinnamon 16.7 g white ginger 2.8 g red roses 2.8 g cloves 1.4 g allspice* (optional) 177.5 g honey (or 200 g sugar) 12 l white wine 16px;">Preparation:
Grind all the spices, add them with the honey to the wine. Let it macerate for about 24 hours and finally,...
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Cookbook in the time of Cathars