KNIGHT’S TABLE:
A Courtly Feast in Medieval Times
Menu & Recipes
STARTER COURSE
SPICED WINE ~ HIPPOCRAS
CABBAGE SOUP ~ CABOCHES IN POTAGE
SECOND COURSE
SPINACH MINT RAVIOLI ~ RAVIOLI DI ERBE
ROASTED CHICKPEAS ~ CHYCHES
MAIN COURSE
LEMON SOLE ~ PLATIJA AL LIMON
RABBIT IN CAMELINE SAUCE ~ LAPIN AU CAMELINE
ALPINE SAUSAGES ~ CERVELLADE BRESSANE
COOKED GREENS ~ BUTTERED WORTES
SUBTLETY
GINGERBREAD ~ GYNGERBREDE
SWEET FINISH
APPLE NUT TURNOVERS ~ ROFFIOELEN VAN APPELEN ENDE NOTEN
SPICY FRUITCAKE ~ PANFORTE DI SIENA
STEWED CHERRIES ~ KIRSCHEN
SPINACH AND MINT RAVIOLI ~ RAVIOLI DI ERBE
Italian ~ Libro per cuoco, 14th century
Though pasta in many forms had been around the Mediterranean area since ancient times, it is in a 14th century merchant account[1] and recipe collections that we see the earliest mention of ravioli. In Libro per cuoco, an anonymous chef from the Veneto offers a recipe for ravioli stuffed with herbs and cheese, simmered in broth and seasoned with spices,[2] which he then says are “quite good (assay boni).” While broth would certainly add another layer of flavor to the dish, cooking the ravioli in salted water is more than acceptable and a likely adaptation during Lent.
INGREDIENTS:
For the Filling:
1 bundle (8oz/225g) fresh spinach leaves
Several sprigs (1oz/30g) fresh mint
½ cup (4oz/112g) ricotta
1 cup (3oz/90g) grated Parmesan cheese
1 Tablespoon ground nutmeg
For the Pasta:
3 eggs, beaten
2 cups (9oz/260g) flour
Additional Ingredients:
½ cup (4oz/112g) butter
1 cup (3oz/90g) grated Parmesan cheese
1 teaspoon ground cinnamon
PROCEDURE:
1. Filling: Trim stems off spinach leaves, rinse well; place still wet in a pan with a pinch of salt.
2. Wilt spinach over medium heat for a few minutes; remove, squeeze out liquid, finely chop.
3. Remove mint leaves from stems; finely chop.
4. Combine spinach, mint, ricotta, Parmesan, egg yolk, nutmeg in a bowl; mix well to blend.
5. Cover filling; refrigerate at least 30 minutes to allow flavors to mingle and set.
6. Pasta: Mound 1¾ cups flour in large bowl, form a well in center; add beaten eggs into well.
7. Mix with fork until it forms a loose mass; place this onto a floured surface.
8. Begin to knead, adding flour if too sticky, until it is a smooth, pliable dough ball.
9. Cover dough with damp cloth; let it rest, at room temperature, for 20-30 minutes.
10. Ravioli: Cut dough in 6 pieces to roll one at a time; roll first piece into a long, thin sheet.
11. Distribute teaspoon-sized portions of filling an inch apart on one half of sheet lengthwise.
12. Fold other half over to cover; cut out ravioli with knife or pasta wheel, pinch edges to seal.
13. Allow ravioli to air dry at least 10 minutes on floured surface, turning them occasionally.
14. Melt butter with cinnamon in a wide pan; set aside, keeping it warm.
15. Bring a large pot of salted water to a boil; in batches, add enough ravioli to fit comfortably.
16. Cook 4-5 minutes (or, as the original recipe says, “the time it takes to say 8 Lord’s Prayers”)
17. Remove ravioli to a colander with slotted spoon; drain well, then slide them into butter pan
18. Dust with remaining Parmesan cheese; mix gently, shaking the pan so ravioli don’t break.
19. Tilt ravioli carefully onto a serving platter or spoon gently into individual pasta bowls.
20. Serve with additional grated Parmesan cheese, if desired, and mint sprigs as garnish.
Makes about 80 ravioli, enough for 6-8 generous servings.
[1] Origo, Iris. The Merchant of Prato: Francesco di Marco Datini, regarding writings of 14th century merchant. 1992.
[2] Libro per cuoco, Recipe for Ravioli di Erbe (LXIII), Anonymous Venetian, 14th century.
ROASTED CHICKPEAS ~ CHYCHES
English ~ Forme of Cury, 1390
Chickpeas, also known as garbanzo beans, are among the legumes that were traditionally eaten in Europe and throughout the Mediterranean since ancient times. In the 9th century, Charlemagne ordered cultivation of this crop in order to restore productivity to lands ravaged by war. It is believed that the chickpea may have contributed greatly to combating hunger in Europe at this time, saving a large part of the population from widespread malnutrition.
Long considered a humble food and an important part of the diet of the poor, the chickpea is also found as ingredient in many recipes recorded for a wealthy clientele, such as this dish from the recipe collection of the King of England’s master cook[1]. The addition of the strong imported spices, powdour fort, and expensive saffron as a colorant, elevates this dish to a royal setting.
INGREDIENTS:
3 cups (30oz/850g) canned or precooked chickpeas
4 large garlic cloves, peeled and left whole
2 cups (16floz/500ml) water
½ cup (4oz/125ml) olive oil
½ teaspoon each: freshly ground pepper, ground cloves, ground cardamom
Pinch of saffron
Salt to taste
PROCEDURE:
1. Drain and rinse chickpeas, patting with paper towel to remove excess moisture.
2. Place chickpeas in single layer on baking sheet; roast 40 minutes in 400F/200C degree oven.
3. Turn chickpeas midway through roasting time to ensure they cook evenly.
4. Remove chickpeas from oven; place in a pot with garlic, water, olive oil, salt, spices.
5. Bring chickpeas to boil; lower heat, cover, simmer until garlic softens, about 10-15 minutes.
6. Drain well or serve with its broth to be sopped up by bread.
Serves 6
[1] Forme of Cury, Chyches recipe XX.III.XII. Recipes compiled by master chefs of King Richard II, 1390.
RABBIT* IN CAMELINE SAUCE ~ LAPIN AU CAMELINE
French ~ Le Viandier de Taillevent, ca 1380
Rabbits are native to the Iberian Peninsula, first reported seen and consumed there by Phoenician sailors. Conquering Romans farmed them for their soft fur and delicious meat and spread this tradition throughout the Empire. Prized as hunting quarry, the rabbit was thought to survive due to its ability to reproduce in great numbers. It therefore came to be known as a symbol for vitality, sexual desire and fertility.
This French recipe[1] dates to the 14th century, making use of the exotic spices commonly eaten in Europe by this time. Like all meats, rabbit was usually pan- or spit-roasted, then served accompanied with a dipping sauce such as cameline. This recipe adds the sauce to the roasting pan, infusing the flavor into the meat. * Note: Chicken thighs can be substituted for rabbit.
INGREDIENTS:
1 rabbit (about 3-4lbs/1-2kg), cut in pieces
1 Tablespoon (½oz/14g) butter
2 Tablespoons (1oz/26g) olive oil
2 cups (16floz/500ml) white wine
¼ cup (1oz/60ml) red wine vinegar
1 teaspoon each: ground cinnamon, cloves, salt, pepper, grains of paradise (optional)
2 Tablespoons (½oz/14g) fresh ginger root, minced (or 1 teaspoon powdered ginger)
PROCEDURE:
1. Heat butter, oil in large pan; add rabbit pieces, brown on both sides over medium heat.
2. Pour wine, wine vinegar over rabbit pieces; stir in spices, ginger.
3. Cover pan, lower heat; simmer until meat is cooked, about 20 minutes.
Serves 4
[1] Le Viandier de Taillevent, Unnamed author, 14th century. Recipe #40. Translation by James Prescott, 1989.
GINGERBREAD ~ GYNGERBREDE
English ~ Harleian Manuscript 279, 1430
Ginger root, native to Southeast Asia, was known in the ancient world for its powerful medicinal qualities and was high on the list of spices adding health and flavor to the Byzantine diet. Though not used in Western Europe since Roman times, medieval travelers to the East encountered ginger and introduced it into their own diet upon return. It then became one of the most desired commodities of the East/West spice trade with a pound of ginger powder approximately equivalent to the price of a whole sheep.
This very simple “gyngerbrede” recipe[1] is among the first recorded in a European recipe collection and bears little resemblance to our modern concept of the dish. In fact, it is more confection than cake or cookie, lending itself well to various shapes and decorations as noted in the “gingerbread fairs” that became popular throughout France and England in the 14th century. Ladies often gave pieces of gingerbread to their favorite knights to wish them good luck in a tournament and were also known to shape the dough as a man and eat it themselves to improve their chances at finding a husband. During a banquet these tasty bites were as commonly served between courses, as entremets, as they were at meal’s end.
INGREDIENTS:
1 cup (8oz/230ml) honey
2 teaspoons (4g) each: powdered ginger, powdered cinnamon
1 teaspoon (2g) ground black pepper
2 cups (8oz/260g) plain breadcrumbs
Small edible leaves and flowers and whole cloves, for garnish (optional)
PROCEDURE:
1. Put honey in saucepan, bring to a slow boil over medium heat; skim off any scum on top.
2. Stir continuously for first minute as it boils; lower heat, stir in spices, mixing well.
3. Add breadcrumbs a little at a time; stir until it becomes well-blended.
4. When thick and hard to stir, remove pan from heat; allow it to cool slightly.
5. Pour mass onto a sheet of wax paper; press to 1” thickness, cover with more wax paper.
6. Roll to ¼ inch thickness; remove top layer of paper, cut into desired shapes.
7. Place onto serving platter, garnish with small edible leaves and flowers secured with cloves.
Serves 8-10 as entremets or post-meal confection.
[1] Austin, Thomas, Ed. Two Fifteenth-Century Cookery-Books: Harleian MS. 279 & 4016, N. Trubner & Co, 1888. P.35