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Ingredients
- 2 cans butter beans or fava beans
- 2/3 cup dried figs
- 1 small onion
- 1 bunch mustard or turnip greens
- 1 bunch parsely
- 1 bunch spinach
- 1 tsp sage
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp pepper
- (or substitute poudre forte)
- 2 Tbs butter
- 2 Tbs olive oil
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Directions
Open & drain cans of beans.
Chop onions and figs. De-stem amd chop up the pot-herbs/leafy greens.
Heat up the oil & butter in a large frying pan.
Fry the onion & beans, adding figs, sage and greens. The greens will slowly wilt, so keep adding them as the volume is reduced. Add spices.
This should cook up pretty fast, in approx 10 minutes of frying time.
**Platina suggests dumping the whole mess onto a wooden cutting board and forming it into a cake, and then sprinkling the spices over the top. I haven't tried doing it that way.
He also calls for lard, but I have substituted butter and olive oil.
Recipe Information
Source: Platina p. 115 (book 7); Venetian, 1400's. I have modified a version out of Cariadoc's Miscellany.
Platina, aka Bartolomeo de Sacchi di Piadena, was the author of 'De Honesta Voluptate,' in Venice in the 1470's.
Category : Vegetarian
Contributor : pipermw
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