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Culinaire geschiedenis, onderzoek en praktijk

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Pasta

A brief history of pasta – Part 2

A brief history of pasta – Part 2

To part 1 of the history of pasta When I published two macaroni recipes from World War I, I also added a page on the recent history of the production of macaronipasta. This page can be considered as the ‘prequel’ of that history section: pasta and macaroni from the Middle Ages to the eighteenth century….

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Filed Under: Technique, Middle Ages, 16th century, 17th century, 18th century, Italy, Pasta Gepubliceerd op 15 October 2017Laatste wijziging 15 October 2017

A brief pasta history – Part 1

A brief pasta history – Part 1

To part two of the history of pasta It has happened to me before. I start working on a historical recipe that does not seem to be too complicated. But then the questions arise, one after the other … Long macaroni When I was working on two recipes with macaroni  from the First World War…

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Filed Under: Technique, 20th century, Pasta Gepubliceerd op 13 October 2017Laatste wijziging 15 November 2017

Macaroni Pie

Macaroni Pie

Straight to the recipe This recipe from the cookbook Allied Cookery is a lot like the oven dish from the Dutch Oorlogskookboek (‘War cookbook’): pasta, tomato, cheese, brown crust on top. This macaroni pie contains meat, as opposed to the vegetarian Dutch oven dish. This pie does not originate from the continent where the war was fought and where there…

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Filed Under: 20th century, Canada, United States, Pasta, Main dish, Casserole, With meat Tagged With: cheese, tomato, beef Gepubliceerd op 12 October 2017Laatste wijziging 12 October 2017

Sixteenth-century pasta dough

Sixteenth-century pasta dough

Straight to the recipe Two recipes from the Opera of Bartolomeo Scappi Let’s all say it once more, loud and clear: “Marco Polo did NOT bring pasta to Italy from China!” Dried pasta was already eaten in Europe before the good man returned from his travels in 1295. According to some, pasta was already known to the…

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Filed Under: Technique, 16th century, Italy, Pasta Tagged With: pasta, dough Gepubliceerd op 3 March 2011Laatste wijziging 6 March 2018

Fresh noodles from Japan and China

Fresh noodles from Japan and China

People always think first of Italian pasta at the mention of fresh pasta. But many cuisines have a tradition of fresh noodles, sometimes with different ingredients or cookingtechniques. On this page you can learn to make your own fresh Chinese and Japanese noodles. The quantities in the recipes are but guidelines: eggs may vary in size, flour…

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Filed Under: Technique, China, Japan, Pasta Tagged With: wheat, buckwheat, buckwheat, wheat Gepubliceerd op 24 September 2010Laatste wijziging 10 April 2018

Japanese bouillon for noodles

Asian noodles enjoy a worldwide popularity, thanks to the easily prepared noodles that only need boiling water. Japanese noodles can be eaten hot or cold. When served hot, the noodlses must be piping hot, and it is allowed to make some noise while eating them. The bouillon in which the noodles are served has two…

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Filed Under: Technique, Japan, Pasta, Soup, Meat nor fish (vegetarian), With fish (pescetarian) Gepubliceerd op 10 January 2006Laatste wijziging 28 August 2017

Game sauce à la Bolognese

Game sauce à la Bolognese

With leftover meat from making game stock When you have made a concentrated game stock, you can sometimes save enough meat from the bones to make a tasty sauce. I had six kilo bones of hare and deer. When I had strained the stock I had almost one kilo of cooked meat. Being Dutch, I wouldn’t…

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Filed Under: Modern, Italy, Pasta, First course, Main dish, With meat Tagged With: game, red wine Gepubliceerd op 7 January 2006Laatste wijziging 27 January 2018

Tortelli in brodo

Tortelli in brodo

Straight to the recipe An Italian recipe from the sixteenth century This is a real classic from the Italian kitchen: stuffed pasta in broth. The sixteenth century recipe prescribes the use of meat broth. If you replace this by a good vegetable broth, the result is a very tasty vegetarian dish. It is best not…

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Filed Under: 16th century, Italy, Pasta, First course, Soup, Meat nor fish (vegetarian) Tagged With: beet greens, spinach Gepubliceerd op 12 July 2004Laatste wijziging 4 March 2018

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The newest historical recipe

Tulip Bulb Soup from the Hunger Winter 1944/1945

Tulip Bulb Soup '44/'45

The newest modern recipe

Rose jelly and almond jelly for Valentine's Day

Rose jelly and almond jelly for Valentine's Day

Old and new design

The site is in process of being redesigned. All content has to be adapted manually, and that takes time. The categories and tags below only reflect the recipes that have already been adapted. For a complete list of recipes, please visit this page: coquinaria.nl/en/recipes/.

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