14th/15th c Italian roasted pork recipe.
III. “Agliata”, roasted garlic sauce. Agliata to serve with every meat. Take a bulb of garlic and roast it under the coals. Grind the roasted garlic and mix with ground raw garlic, bread crumbs and sweet spices. Mix with broth, put into a pan and let it boil a little before serving warm.
Pork loin was rubbed with salt, grains of paradise and a little oil and roasted until the juices run clear. I roasted garlic bulbs and mashed them to paste. Mixed the mashed garlic with ground raw garlic, breadcrumbs, and a mix of spices including grains of paradise, ginger, and nutmeg. The paste was mixed with broth and droppings from the roasted pork and boiled to thicken. The pork was sliced and served with the garlic sauce.
– Libro di cucina/ Libro per cuoco (14th/15th c.) (Anonimo Veneziano)
Translated 2003 to January 2005 CE by Helewyse de Birkestad, OL (MKA Louise Smithson) from the
transcription of Ludovico Frati (ed.): Libro di cucina del secolo XIV. Livorno 1899 prepared and made
available online by Thomas Gloning. Last updated March 28th 2005.