Tuesday, 28 August 2012
Renaissance Pine Nut Soup
Juan Vallés Regalo de la Vida Humana pp. 623-4
Escudilla de piñonada
Take a good quantity of pine nuts which are well cleaned and white and as much of blanched almonds, and put all together in a stone mortar, moistening the pestle of the mortar with rose water or with broth so it doesn’t oil up, and then being well crushed loosen it with chicken broth and pass through a sieve, and then put it in a clean pot and add to it sugar and cook stirring always with a pestle until it thickens, remove from the fire and leave to rest a little covered with a cloth and over the plates, sprinkle sugar.