pottage recipes

[bunnyjadwiga]

which may or may not be accurately represented by...

"A Mess of Lentils"
2 cups Red lentils
6 cups water
2 glugs (about 2-3 tbsp) olive oil
2 sprigs fresh rosemary, stalks removed
leaves and inner core of one bunch celery
1 small handful curled parsley
5-7 leaves fresh basil
3-4 leaves fresh-ish sage
2 sprigs fresh marjoram (should probably remove the stalks)
Pepper
Salt

Chop up the herbs very finely. Combine water, lentils, oil, herbs and some pepper in crockpot. Cook on low 8 hours, followed by cooking on high for 1.5 hours. Salt and pepper to taste.

The original had saffron in it and was topped with cheese and egg:

Lentils another way. Take some lentils, well washed and free of stones, and cooke them with aromatic herbs, oil, salt and saffron. And when they are cooked, mash them well; and put on top beaten aggs, cut up dry cheese; and serve.
(translated in Redon, et. al, The Medieval Kitchen; collected by Zambrini in Libro della cucina del secolo )

"A mess of Dandelion Greens" in the style of De Nola

1 large bunch dandelion greens (bunch 5" in diameter!)
10 bacon ends
1/2 cup shredded cheddar
1 tbsp butter

cut ends off of dandelion greens, and parboil in boiling water until dark green and stems are tender but still chewy. Drain and press to remove water.
Cook bacon in a skillet until done; remove bacon and saute greens in bacon grease, adding butter if necessary.
Crumble bacon and mix into greens. Fry a few minutes more. Then add cheese, mix in, and remove from heat.

The original calls for adding milk, almond milk, or broth to the greens, which in the original are spinach. We should do that.