Neopolitan tomato sauce in 1692.
"SPANISH TOMATO SAUCE
"Take half a dozen ripe tomatoes and place them on the embers to toast. When toasted, carefully remove the skins and cut into tiny pieces with a knife. Add finely chopped onion to taste, thyme, piperna [an aromatic herb--something like marjoram], and some finely chopped hot pepper. Mix well with a little salt, oil, and vinegar. "Apart from its lack of complexity or ambition, the striking thing about this, the first ever tomato sauce recipe in Italy, is its date: it appeared in a cookbook called The Modern Steward, published in Naples in 1692." (John Dickie, Delizia! The epic history of the Italians and their food (New York: Free Press, 2008), 62.) This sounds surprisingly good compared with many of the other early recipes Dickie that gives. I bet you could get the effect of "toasting" the tomatoes by roasting them on a baking tray in an oven. -- Bob St Francis would have done better to preach to the cats |
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