Pastero de Carne de Porcho Optimo
SOURCE: The original is from the Libro per Cuoco as translated in The Original Mediterranean Cuisine, p. 140. Modern version by Mathilde Eschenbach.
ORIGINAL:
Toy la carne e taila ben menuda e fay le croste e mitige quella carne entro, e mitige cepola ben trita e polveriza del zenzevro; poy che cocto, habii aceto e zuccharo e un poccho d'acqua, meti dentro a bolire, etc.
TRANSLATION:
Take the meat and chop very finely and make the pastry crusts and put the meat inside, and add finely chopped onion and sprinkle with ginger; then when it is cooked take vinegar and sugar and a little water, pour inside to boil, etc.
INGREDIENTS:
- 1 lb Ground pork
- 1 small (.4 lb) Onion
- 1 T Ginger
- 1/3 cup Sugar
- 1/3 cup Cider vinegar
- 1 Pastry shell
DIRECTIONS:
- Finely chop onion (use food processer).
- Mix pork, onion and ginger.
- Put in pie shell, cover with aluminum foil, and bake 30 min. at 375º.
- Mix vinegar and sugar, simmer until sugar is dissolved (can be done ahead).
- Pour sugar-vinegar mix on top and bake 15 more minutes.
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