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Modern Pottage (Chard)
Ok, here's another recipe from de Nola. Christopher, bless his heart, redacted this one for me first, but I did it again to taste it myself (he did it for Iron Bog Cooks Guild).
My plan is to serve the pottage with grated parmesan on the side, so those who want it, may have it.
So I cut the ribs out of enough chard to make 2 good handsful of chard.
Then I put them in a pot with enough water to cover them, and 3 pinches of salt.
Boiled them until they were bright green.
Poured out about one-half to 2/3 of the water.
Added about 2-3 tbsp of olive oil and cooked until they were fully cooked and starting to turn dark.
Served with the cheese.
As Sarah said, what could be wrong? I think cooking down the water is important, though. And enough oil.
This is making it into the feast.
85. Another Modern Pottage: OTRO POTAJE MODERNO
Take the fleshy leaves of the bledas (61) which is chard, and clean them very well; and give them a brief boil with water and salt, so that they come out half-cooked. And then remove it from the fire, and remove more than half of the broth; and return it to cook on the fire with a little good sweet oil; and when they are cooked, taste them for salt; and then prepare dishes and cast good grated cheese upon them, and also cast some of this cheese beneath them; and they are good for Lent, if you have a dispensation. (62)
My plan is to serve the pottage with grated parmesan on the side, so those who want it, may have it.
So I cut the ribs out of enough chard to make 2 good handsful of chard.
Then I put them in a pot with enough water to cover them, and 3 pinches of salt.
Boiled them until they were bright green.
Poured out about one-half to 2/3 of the water.
Added about 2-3 tbsp of olive oil and cooked until they were fully cooked and starting to turn dark.
Served with the cheese.
As Sarah said, what could be wrong? I think cooking down the water is important, though. And enough oil.
This is making it into the feast.