is Cooking

Monday, 20 May 2013

Vegetable Collage a la Scappi

Spelt crust with a bed of thinly sliced braised potatoes and caramelized onions, with wild mushrooms and spinach, seasoned with fennel seeds a light dusting of cinnamon, nutmeg and clove powder and a hand full of raisins.

Bartolomeo Scappi was a famous Renaissance chef. His origins had been the subject of speculation, but a recent research shows that he came from the town of Dumenza in Lombardy, according to the inscription on a stone plaque in the church of Luino. Bartolomeo cooked for several cardinals and popes and was an innovative cook, showing a great deal of creativity incorporating the  New World vegetables in his cooking.

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