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Etats pontificaux cuisine

The dishes of Etats pontificaux figures, in their period and modern versions.

Function
Taste
Era
Domain
Difficulty
Source
18 recipes
Chickpea Minestra with RosemaryEveryday
Minestra (la soupe-socle du repas)

Chickpea Minestra with Rosemary

Agostino TassiEasy2 h (hors trempage)
Salted Cod with Raisins and Pine NutsPreserving
Companatico di magro (l'accompagnement des jours maigres)

Salted Cod with Raisins and Pine Nuts

Agostino TassiMedium40 min (hors dessalage 48 h)
Roman-Style Roast Suckling Lamb with Rosemary and AnchoviesFestive
La pietanza di festa (le plat de viande des grands jours)

Roman-Style Roast Suckling Lamb with Rosemary and Anchovies

Agostino TassiMedium1 h 30
Spiced Mulled Wine with Honey (vino speziato)Drink
La bevanda calda (la boisson réconfortante de l'atelier)

Spiced Mulled Wine with Honey (vino speziato)

Agostino TassiEasy20 min
Maritozzo with Raisins and Pine NutsStreet food
Pane dolce da strada (le pain sucré qu'on grignote dehors)

Maritozzo with Raisins and Pine Nuts

Agostino TassiMedium3 h (avec levées)
Chickpea and Chard MinestraEveryday
La minestra (le pottage-socle du repas quotidien)

Chickpea and Chard Minestra

Artemisia GentileschiEasy2 h (hors trempage)
Roast Capon with Agresto Sweet-and-Sour SauceFestive
Il piatto di grasso (le plat gras des jours de fête et des dîners de mécène)

Roast Capon with Agresto Sweet-and-Sour Sauce

Artemisia GentileschiMedium2 h 15
Sapa Cut with Water (Grape Must Syrup Drink)Drink
La bevanda (la boisson douce du foyer, hors le vin de table)

Sapa Cut with Water (Grape Must Syrup Drink)

Artemisia GentileschiEasy2 h
Mostaccioli with Honey and SpicesTravel
Il biscotto da serbo (le biscuit de garde, qui voyage et se conserve)

Mostaccioli with Honey and Spices

Artemisia GentileschiMedium45 min
Zuppa di magro — lean fish and herb soup from the VaticanEveryday
Servizio di cucina, giorno di magro (plat chaud d'un jour maigre)

Zuppa di magro — lean fish and herb soup from the Vatican

Grégoire XIIIEasy35 min
Torta bolognese — sweet-savory pie in the Bolognese styleFestive
Servizio di credenza, giorno di grasso (pièce de pâtisserie d'apparat, jour gras)

Torta bolognese — sweet-savory pie in the Bolognese style

Grégoire XIIIMedium1 h
Ipocrasso — spiced mulled wine of the papal banquetDrink
Boisson de fin de convito (servie au sortir du banquet)

Ipocrasso — spiced mulled wine of the papal banquet

Grégoire XIIIEasy15 min (+ infusion)
Mostarda di frutta — candied fruits in mustard syrupPreserving
Condiment de credenza, à conserver (accompagne viandes et fromages)

Mostarda di frutta — candied fruits in mustard syrup

Grégoire XIIIMedium40 min (+ 24 h macération)
Latte di mandorle — almond milk for lean daysRemedy
Préparation di magro, restaurant pour malades et jeûneurs (base et boisson)

Latte di mandorle — almond milk for lean days

Grégoire XIIIEasy20 min (+ trempage)
Lentil and Chard Pottage from the RefectoryEveryday
Générale (potage commun de la communauté)

Lentil and Chard Pottage from the Refectory

Thomas d'AquinEasy45 min
Fresh Grilled Herrings with Herbs and VerjuiceFestive
Pitance des jours de fête (mets de poisson)

Fresh Grilled Herrings with Herbs and Verjuice

Thomas d'AquinEasy25 min
Spiced Wine with Honey (Claré / Medieval Piment)Drink
Le coup du soir (boisson aromatisée de communauté)

Spiced Wine with Honey (Claré / Medieval Piment)

Thomas d'AquinEasy30 min
Cubbaita — Sesame, Almond and Honey BrittlePreserving
Douceur de garde arabo-sicilienne (confiserie qui se conserve)

Cubbaita — Sesame, Almond and Honey Brittle

Thomas d'AquinMedium40 min