Saturday, September 15, 2012

Monteverdi

http://www.3sat.de/mediathek/?display=1&mode=play&obj=32345

This is a clip from a film about Monteverdi by Theo Roos. I'm in it.

7 comments:

Elise Fleming/Alys K. said...

What was the cake's name or recipe? Source for a recipe? From what time period, please? Was that a simple sugar and "liquid" icing or more like a royal icing? Thanks! Looked delicious.

lostpastremembered said...

Wonderful Ken... I see your talents as a potter serve you well in the kitchen!!

Ken Albala said...

Hi Elise, It's from the menus in Vittorio Lancelotti's Lo Scalco Prattico, 1627 I think. He has no complete recipes but it can be pieced together because he says finely pounded veal, gooseberries, in a pie etc. And elsewhere he mentions marzipan and flowers. The icing is just powdered sugar and cream. It hardens nicely, holding the flowers in. Most banquets start with a pie like this, heart shaped, or eagle shaped or something like that.

Christian said...

I'm also interested in making that pie... What kind of dough did you use? It looks like shortcrust!?

The pictures of your work on that pie are so amorous, or, as we say in Germany: "sinnlich". That pie will be served on my next birthday feast!

Greetings from Berlin,
Christian

Ken Albala said...

YEs Christian, it's just butter and flour and a bit of water to hold it together. The glazing is cream and powedered sugar which seeps in and gives it a little extra crunch when it hardens. Let me know how it turns out! ken

Christian said...

Great! And did you season the veal in some way?

I will surely let you know and post the result on facebook ;-)

Ken Albala said...

Yes, you start with veal shoulder, cut into nubbins and pound by hand in a mortar so it's smooth. Add salt, pepper and some sugar. Then stud with candied citron and whole gooseberries or green grapes.