The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition) - Barbara Santich
Vegetables and Pulses
The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition) - Barbara Santich
Barbara Santich [+]
University of Adelaide
Barbara Santich is Professor Emeritus in the History Department and a culinary historian who initiated post-graduate courses in food history and culture at the University of Adelaide. She is the author of eight books including the award-winning Bold Palates: Australia’s Gastronomic Heritage (2012).
Description
Asparagus with shallots; Aubergines in the Moorish style; Broad beans in the Mediterranean style; Broccoli with fennel; Cabbage with fennel and apple; Chick peas with herbs; Fennel and leek; Fresh broad beans with parsley and mint; Fried asparagus; Fried leeks in batter; Fried onions; Frittata of broad beans; Grilled mushrooms with pancetta and garlic; Mushrooms with onions and herbs; Platina’s herb salad; Spinach with herbs; Spinach with pancetta and currants; Stuffed aubergines; Turnips with cheese; Zucchini with fennel seeds