Torta de Faxoli - Medieval Pie with Beans and Pork Belly

Welcome to our kitchen. Today we prepare the medieval facsoli torta, a cake with eggs and chicken, as described in Anonimo Veneziano's Libro di Cucina, written in the 14th century. Let's start with the ingredients. You serve flour, chicken, eggs, cheese and spices, black pepper, chiodi di garofano and nuts. We boiled the chicken with the eggs. Shadows must be done well. The cooking time depends on the size of the meat and the variety of the eggs. In medieval sources, the word facelift or facelift refers to all eggs of the genus Vigna, the only available eggs before the discovery of the New World. You can use black or red varieties, like black pepper, depending on your taste. The recipe is for fresh eggs, but we use dry. Depending on the variety you use, they could be soaked in aqua prima di cuocere. In the meantime, we need flour with two slices of salt and warm water. Then we leave the cake to rest for half an hour. This recipe is for a cake, which is a specific type of cake with a thin crust, more similar to a lasagna than a pastry. We've prepared a simple dopa because the ripieno is already very tasty, but there are other possibilities mentioned by Anonimo Veneziano. The dopa can be yellow, meaning colored with saffron, or even prepared with spice or colored with herb juice. The recipe of the Renaissance also includes ingredients like the rosé water or the saffron. When the cake and the eggs are cooked, we let them cool. Then we crush the cake, we crush the egg in the mortar, we crush the cheese, we crush the spice, and we mix all these ingredients with the right pizzici to sell. The original recipe also called the fat Rebecca cake, but we omitted this ingredient because the peel cake we used was pretty hard. The crust must be thin because there is no fat, like lard, oil or donkey. As we've already mentioned, the goal is to prepare a dish similar to lasagna or a very large tortilla that will be cooked. The reference to tortello is not accidental, as tortello is the diminutive form of torta. Other types of cake are made with two or more layers. A completely different type of cake is the pastello, whose crust is made with fat and sometimes eggs and other ingredients. For a video of a cake we recently made, see the description below. The recipes for the cake are very similar to those for the tortelli and the ravioli. We find cheese, vegetables, legumes, cereals, meat, fish and eggs. For some examples of pasta stew, see the description below. We'll share the cake. We fill a back of pasta and put it on a cook's pan, grattugiata with lardo. Then we put the ripieno, we put another back of pasta, we put it on the ripieno, we cut the excess of the crust and we close the cake. To learn more about the pastries in medieval Italian cuisine, go to our new book, The Italian recipe of antiquity, cereals, bread, pasta and cake, Including ricette from antiquity to the Renaissance. an introduction to the historical uses of cereals, basic preparations and ingredients. This book is the second in the series, The Italian Recipe of Antiquity, The first of which is devoted to vegetables, fruits, herbs and flowers in the historic cuisine, And there you will find more recipes with legumes. The full translation of Anonymous Veneziano's Libro di Cucina is available on Patreon, Along with other translations of historical sources and articles on ancient and medieval food. To learn more about the medieval cuisine of antiquity, you can also read our translations from Anonimo Toscano's Libro della Cucina. This is from Yohannes Bockenheim's Registerum Cuisine, available on Amazon. In the description below you will find a list of our books on historical cuisine, I'm here to buy you a beer and buy our merchandise. We baked the whole cake in about 25 minutes. The ingredients of the filling are already cooked, so the cooking time depends on the thickness of the crust. This cake was very good, greasy with chicken skin and cheese and full of flavor, Balanced by the spices and the sweet flavor of the eggs, they're perfect for filling a cake. And make a delicious dish, to experience the richness of flavors that characterized the Italian medieval cuisine. Another version of the proof, which is intended for the present day, is found in a 15th-century recipe, collezionato nella Libreria di Benvenuto, in which the author substitutes the almond grass for the chicken and cheese cake And crush the top layer with oil and saffron. If you're interested in antique food and flavors, subscribe to our channel and consider supporting us on Patreon.