Cooking Martino

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Tuscan

Er fare polpette dicarne de vitello, o de altra bona carne, In prima togli de la carne magra de laco∫∫a & tagliala ì fette longhe & sottili & battile bene ∫opra vn tagliero, o tauola cõ la- co∫ta del coltello, & togli ∫ale, & finocchio pe∫to & ponilo ∫opra la ditta fetta dicarne, Dapoi togli de pretro∫imolo, maiorana & de bon lar- do & batti que∫te co∫e in∫eme cõ vn poche di bone ∫petio, & di∫tendile bene que∫te co∫e ì la dicta fetta Dapoi ì uoltela ì ∫eme & polla nel ∫peto accocer, Ma nõ la la∫∫ara troppo ∫ec- car al focho.

English

To make meat rolls of the meat of veal or of other good meat. First take of the lean meat of the haunch and cut in slices, long and thin, and beat well on a trencher or table with the side of a knife. And take salt and fennel pounded and put on the said slice of meat. Then take parsley, marjoram, and of good lard and beat these things altogether with a little of good spice and spread well these things on the said slices then roll-up together and put them on the spit to cook. But do not leave them to dry too much at the fire.

Final Modern Recipe

Savory Meat Roll-ups

4 pounds beef or veal roast

3 teaspoons salt

3 teaspoons fennel seed

3/4 cup fresh parsley, chopped

(approx. 1/2 a bunch)

1/2 cup fresh marjoram, chopped

(approx. 1 oz.)

1/3 pound lard

pepper, cinnamon, nutmeg to taste

Slice the roast into strips approximately 1/4 inch thick, 2 inches wide and 4 inches long. With the side of a cleaver or a meat tenderizer pound the strips until they are thin and tender.

In a mortar or spice grinder combine the salt and fennel seed and process until completely combined. Season the meat strips with the fennel salt. Beat parsley and marjoram into the lard. Spread a teaspoon of the herb mixture onto the strips. Season the strips a second time with a pinch each of pepper, cinnamon and nutmeg. Roll-up the meat strips and secure with butcher twine, toothpicks or wooden skewers.

Grill over a medium flame for approximately 10 minutes turning occasionally. Serve hot. Makes approximately 24 meat rolls.

Note: These meat rolls are best grilled. If a grill is not available they could be roasted or broiled in a hot oven for 10 to 15 minutes.

Comments

VatMartino #18 “Per fare polpette di carne de vitello, o de altra bona carne”, Riva #18 “Per fare polpite de carne de vitello o de altra bona carne”, Platina...tr...Milham Bk.VI #18 “On Veal”, Rosselli #25 “Per fare polpette di carne di vittella”, EP1598 #25 “To make Olives of Veale or other flesh”. This recipe does not occur in Bühler 19.

Florio – Voltolare, to roule up and downe, to tumble, to tosse, to overturne, to rumble, to wallowe, topsi-turvie.

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Cooking on the stove and the spit.

Saturday, May 9, 2009

Recipe 18