For further medieval food information, see my main food site.

Italian Feast Recipes

Credits: Some recipies came from Cariadoc's Miscellany. They are originally from Platina. Others came from Frugal Gourmet, 3 Ancient Cuisines. The recipe titles were translated into italian by Lucrezia Morbida dai Liuti.

This feast was served at the NoMountain Calontir Spring Wedding in 1998.


Bat Bread (non-period)

Back to the top.
Note: This bread is named after the Baker, not its ingedients.
1/4 c sugar 
2 1/4 tsp yeast 
2 tsps salt 
3-5 lbs flour 
some oil or butter 

In a big bowl, add 3 c warm water, sugar, and yeast. Let sit for 5 minutes to react. Add salt. Add some flour stirring till mixture is sticky but solid. Flour a kneading surface, drop dough on it and knead, pouring on flour to ticky parts. Knead for 10-15 minutes till sticky parts are gone.

Grease a pot, drop dough in and cover with terry cloth. Allow to rise for 1 hour. Punch all the air out of the dough, flip it over, cover it up and allow it to rise for another hour.

Preheat oven to 350-400 degrees (350: light crust, 375: normal crust, 400: hard crust). Dump the dough on a cutting surface. Cut it in 2 equal parts. Knead each part, flouring when sticky. Get out all the air bubbles. Put parts onto a greased baking pan, cover up and allow to rise for one more hour.

Put bread in oven for about 35 minutes.

Knittle Bread (1900, non-period)

Back to the top.
5 tsp yeast 
1/2 c butter 
2 eggs 
1 tsp salt 
1/2 c sugar 

Put yeast, a pinch of sugar, and 1/2 c warm water in a small bowl. Cover and let react.

Mix butter, eggs, salt, sugar, and 2 cups water in a big bowl. Add flour until it is like pancake batter. Add the yeast mixture, cover and let react 10 minutes more.

Add flour untill dough feels right (a little stiff). Knead. Let rise 1 hour covered. Punch down. Let rise another hour covered. Dump the dough on a cutting surface. Cut it in 2 equal parts. Knead each part, flouring when sticky. Get out all the air bubbles. Put parts onto a greased baking pan, cover up and allow to rise 1/2 hour. Pre-heat oven to 350-375 degrees. Bake 30-40 minutes.

Leek and Cabbage Apicius

Back to the top.
2 inches of leek per roll (~ 4 leeks) 
8 medium cabbage leaves 
2 Tb olive oil 
1 c veggie stock (strong) 
1/2 tsp dried rosemary 
salt, pepper 

Make veggie stock with salt, pepper, rosemary. Cut and wash leek pieces, don't let them break. Put in pan and barely cover with water. Add salt, cook till tender (not limp), drain, cool. Boil water, blanche cabbage leaves, cool in cold water, drain. (Blanche means pour boiling water over or boil for several seconds and then shock with cold water.) Put a little bit of leek into each cabbage leaf. Roll the leaf up, tie it with a string. Place rolls and stock into pan with hard part of cabbage down in stock, simmer, cover, cook till tender (hard part of cabbage is soft). Serve hot or cold. Makes 1 roll per cabbage leaf.

Fowl with Orange Sauce

Back to the top.
1 Bird 
1/3 c orange juice 
1 T rosewater 
2 T sugar plus 1 t cinnamon 
orange slices 

Butter skin, foil wrap the bird. roast in oven at 375 degrees. Check at least every 30 minutes. Take out when meat is falling off the bone. Make sauce: orange juice, sugar, cinammon, rosewater. Pour sauce on bird. Serve hot with orange slices for garnish.

Rice with Mushroom and Basil

Back to the top.
3 oz mushrooms (soaked in water if dried) 
1/4 medium yellow onion, peeled coarsley chopped 
3 c water 
3 Tb butter 
2 Tb oil 
1 1/2 c rice 
2 c veggie stock 
1/4 c grated parmesean cheese 
1/4 c chopped spinach 
a bit of basil 
salt, pepper 

Chop mushrooms. Coarsely chop onion. In frying pan put butter, oil, onion, mushroom. Make veggie stock in a pot. Fry onions until clear. Add water to stock. Cook spinach in a pot. Add rice to frying pan. Stir to coat rice with oil. Add one c of stock to frying pan. Stir, keep adding stock as it gets absorbed till rice is almost tender. Stir in spinach, cheese, salt, pepper. Serve hot.

Rosemary Beef

Back to the top.
3 Tb oil 
4 clove garlic, chopped 
salt, pepper 
1 Tb rosemary 
1 1/4 lb beef, roast, slice thin 
1/2 slice of bread, crumbed 

Roast meat to almost done, save gravy. Toast bread, crumb. Heat frying pan, add oil, garlic. Fry meat on both sides (medium high heat). Add salt, pepper, remove meat from pan to platter. Add rosemary and gravy to the pan. Thicken sauce with some bread crumbs. Pour sauce over meat. Serve hot.

Rice Fricatelle

Back to the top.
1/2 c rice 
3/4 c unblanched almonds 
1 orange peel 
1/2 c flour 
1/2 c sugar 
3/8 c oil 

Simmer rice in 2 c water about 30 min with lid on. Drain, keep the water. Put the lid back on, steam another five or ten min. Spread it out, mash with a fork. Grind almonds medium fine (not to flour but to very small crunchies). Mix with orange and 1/4 c of the leftover rice juice. Add flour and sugar. Mix it all together to a uniform consistency. Add more rice water if necessary. Form into patties 2"-3" across, 1/2" thick. Fry over medium high heat, starting with 1/4 c oil and adding more as necessary. After frying one side, turn it over and press down on it with spatula, thus making it a little thinner. Makes about 20 fricatellae. Serve cold or room temp. These will last outside a fridge for upto 4 days.