Medieval Mardi Gras

From the creator

Thank you to my Patreon Patrons! ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► https://www.reddit.com/r/TastingHistory/ Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO INGREDIENTS & EQUIPMENT** Sony Alpha 7C Camera: https://amzn.to/2MQbNTK Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW Saffron Long Pepper LINKS TO SOURCES** Libro de arte coquinaria by Maestro Martino (In Italian): https://amzn.to/33ttocK The Art of Cookery in the Middle Ages by Terence Scully: https://amzn.to/3GSGbTT RECIPE 2 quarts (2 liters) Meat or Chicken Broth Pinch of saffron threads 2 cups (200g) freshly grated Parmesan Cheese plus more for topping ½ cup (110g) Ricotta 10 oz (280g) pork belly 6 oz (170g) boiled or roasted chicken breast, shredded small 6 tablespoons chopped Herbs of your choice ½ teaspoon Black Pepper or long pepper ⅛ teaspoon Cloves ¼ teaspoon Ginger A mixture of sweet spices (powder douce - sugar, nutmeg, cinnamon, little ginger and clove) 2 1/2 cups (300g) Flour 3 eggs 1. the pork in water for 90 minutes or until it's very soft, then chop it small. Either mince, or mix in a food processor, the pork, chicken, parmesan, ricotta, herbs, and the spices (minu

Published 2022-02-22 · Watch on YouTube ↗
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