Recipe by Daniel Myers
This recipe has earned a gold star in my personal cookbook. Not only is it a vegetable dish that most people seem to like, it travels well in a cooler, it can be served cold, and it's tidy enough to be eaten without utensils. Best of all, with a couple of changes it becomes incredibly easy to make and still retains its medieval flavor.
Since beet leaves aren't available at the local grocery, I normally use only spinach.
1/2 pound spinach, washed and chopped
1/2 cup parsley
2 cups mozzarella, grated
1/2 cup parmesan, grated
1 tsp. chervil
1 tsp. fennel
1 tsp. powder fine
Wash spinach and parsley, and chop them well. Beat eggs in a large bowl, add greens and remaining ingredients, and mix well. Pour into pie crust and bake at 350°F until firm - about an hour.
Source [Le Ménagier de Paris, J. Pichon (ed.)]: POUR FAIRE UNE TOURTE, prenez quatre pongnées de bettes, deux poignées de percil , une pongnée de cerfueil, un brain de fanoil et deux pongnées d'espinoches, et les eslisez et lavez en eaue froide, puis hachiez bien menu: puis broyez de deux paires de frommages, c'est assavoir du mol et du moïen, et puis mettez des oeufs avec ce, moyeu et aubun, et les broyez parmi le frommage; puis mettez les herbes dedans le mortier et broyez tout ensemble, et aussi mettez-y de la poudre fine.
Source [Le Ménagier de Paris, J. Hinson (trans.)]: TO MAKE A TART, take four handfuls of beet-leaves, two handfuls of parsley, one handful of chervil, a bit of turnip-top and two handfuls of spinach, and clean them and wash them in cold water, then chop very small: then grate two kinds of cheese, that is one mild and one medium, and then put eggs with it, yolk and white, and grate them in with the cheese; then put the herbs in the mortar and grind them up together, and also add to that some powdered spices.
Published: February 16, 2003
© Copyright 2010 Medieval Cookery