Agalita (Garlic sauce) & honeyed carrots, recipes

[ayeshadream]

The garlic sauce recipe came from a translation of Libro di cucina/ Libro per cuoco (14th/15th c.)  (Anonimo Veneziano), which you can oogle here: http://www.geocities.com/helewyse/libro.html

III. "Agliata", roasted garlic sauce.
Agliata to serve with every meat.  Take a bulb of garlic and roast it under the coals (substitute an oven in the current

Comments

[beweaver]

oooh, many thanks! One question on the agalita. Is it supposed to be creamy or oatmeal like?

[ayeshadream]

I usually make it creamy, sometimes the consitancy is somewhat like a creamy dressing. With patients they would call it "Honey thickness".

Other times I make it more the thickness of chip dip or pudding.

[beweaver]

So there are not supposed to be any garlic chunks, yes or no? Can it be pureed?

[ayeshadream]

No chunks left. The roasted garlic is pretty smooshy, and the original recipe calls for both the roasted and raw to be ground.

[alexandralynch]

A period French recipe (probably Le Menagier de Paris) is to cook the carrots in vegetable broth and add poudre douce, toss and serve. I generally use a cinnamon-cardamom-aniseed blend I'm fond of with a tiny bit of sugar added.

I am fond of the garlic sauce called alapeuere that is nothing but about 20 cloves mashed raw garlic and a few breadcrumbs for texture, a couple tablespoons of cracked black pepper, and vinegar to a sauce. It acts like horseradish in impact.

[ayeshadream]

Ooooh, I'll have to give both of those a try, they sound fabulous. :)

I've been playing with French food a lot more lately, dragging myself away from my Venetian obsession.

[corbaegirl]

If I win the lottery, I will hire you to cook for me full-time.

[ayeshadream]

You're on! That would be fabulous.

[corbaegirl]

Hell, I'll even buy a stove that works....Did I tell you that there's only one working burner on my stove? The oven works fine, but that's my great excuse not to cook very much.

[ayeshadream]

Is it the stovetop, or the connection to the burners themseves? Did you know you can buy replacement burners? Don't worry I won't tell. ;)

[brygyt]

Thank you! Have you tried "sweet spices" with the Agliata?

(I could have done with this about a week ago before this summer cold made the rounds!)

[ayeshadream]

I've done a version with some poudre douce, and I liked it but the garlic /sweet combo seemed to really weird some people out.

I've been experiementing with trying to keep things as period as possible and also been trying to convince the food weenies that period doesn't = yuck.

[alexandralynch]

Yeah, I'm trying that too, though my focus is c.1390-1400 France/England. But my god... lobster meat, dates, figs, garlic, cracked black pepper, and marjoram smashed into a paste and stuffed into little fried rissoles? Beans cooked with pork broth, parsley and mint? This is some good stuff.

I'm working on a Lenten meal now.