Amethyst Eryngo (Eryngium Amethystinum)

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Amethyst Eryngo (Eryngium Amethystinum)

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Historical Italian Cooking

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235 Views • Sep 3, 2024 • Click to toggle off description

In addition to a number of medicinal uses, eryngium was also eaten as a food. Its tender leaves were prepared in a salad, as reported by Dioscorides (1st century), whereas the roots were candied as we read in Giovanni Damasceno's Opusculum de Condituriis Variis, written in the 8th or 9th century (available on Patreon).
This is another use described by Costanzo Felici (16th century).

La sua radice l'inverno, con de molte altre spinose, ancora si cuocono allesse, cavata fuora la midolla legnosa [...] e poi, como si fa con il pesce, s'infarinano e si friggono nel'olio, che pare cibo molto desiderato a' tempi de vigilie.

"Like many other spiny plants, its roots are boiled in winter after removing the wooden core, then it is floured like fish and fried in oil. It seems to be a food much desired in the time of vigil."

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Genre: Howto & Style
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Uploaded At Sep 3, 2024 ^^

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RYD date created : 2024-09-04T19:30:15.111849Z
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