Medieval Pork and Leek Stew

Our books
“Early Italian Recipes. Cereals, Bread, Pasta, and Pies”
English www.amazon.com...
Italiano www.amazon.it/...
“Early Italian Recipes. Vegetables, fruit, herbs, and flowers”
English www.amazon.com...
Italiano www.amazon.it/...
“Ancient Roman Cooking”
English www.amazon.com...
Italiano www.amazon.it/...
“Libro de la Cocina. Medieval Tuscan Recipes”
English www.amazon.com...
Italiano www.amazon.it/...
“Registrum Coquine. A Medieval Cookbook”
English www.amazon.com...
Italiano www.amazon.it/...
"De Observatione Ciborum. Early-medieval recipes at the court of the Franks"
English www.amazon.com...
Italiano www.amazon.it/...
Check out our Patreon page
/ historicalitaliancooking
or just buy us a beer
www.buymeacoff...
Check out our merchandise
teespring.com/...
Today we prepare pork collar and leeks from Anonimo Toscano’s Libro de la Cocina, a cookbook written in the 14th century.
Ingredients:
pork collar
leeks
eggs
lard
spices (black pepper, cloves, nutmeg, saffron)
salt
Medieval Tuscan recipes playlist • Medieval Tuscan Recipes
For more info about this recipe check out our blog: historicalital...
If you liked the music on this video check our music and art channel: / liliumaeris
__
Music by Lilium Aeris
Andrea Tuffanelli - lute
Serena Fiandro - gemshorn
Qant amors trobet partit - Peirol (ca. 1160 - 1220s)
#medievalfood #medievalrecipe #middleages #ancienthistory

[@MaHa-um5sv]

This looks fantastic - I love leeks - thank you so much for your amazing channel!

[@CookingKhabir]

nice sharing

[@alemwalling9016]

Thank you for this recipe .

[@frogmad13]

Yummy!

[@GigaDavy91]

Is it specified that the egg should be added to the warm pan? Or could it be that the eggs were tempered with the sauce to obtain a more creamy consistency like in pastry cream or pudding?
È specificato nel testo se l'uovo deve essere aggiunto alla pentola con la salsa calda? O potrebbe essere che le uova vengano temperate come nel caso della crema pasticcera o del creme caramel per ottenere qualcosa di più simile a una salsa o una crema?

[@HistoricalItalianCooking]

The author only writes to add the beaten eggs and spices to the meat and leeks, a cooking technique typical of medieval cuisine.