Straight to the recipe This recipe for broad beans is taken from the sixteenth-century cookbook Opera by Italian Bartolomeo Scappi (see bibliography). more on Scappi and his book: Tortelli in brodo and Broccoli in de Opera). In the Libro Terzo (Book III, with recipes for Lent and fish days) of this cookbook is the following recipe for minestre (a first course, thick soup or pottage)…
Archives for June 2010
Sacred beans
Straight to the recipe A Roman recipe with broad beans Prior to the transatlantic migration of the American Phaseolus-family (amongst them kidney beans and French beans), the only beans known to the ancient world were broad beans (BE) or fava beans (AE). Of course there were other legumes, like peas, chick peas and lentils, but these…