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.
  1. Finely chop onion (use food processer).
  2. Mix pork, onion and ginger.
  3. Put in pie shell, cover with aluminum foil, and bake 30 min. at 375.
  4. Mix vinegar and sugar, simmer until sugar is dissolved (can be done ahead).
  5. Pour sugar-vinegar mix on top and bake 15 more minutes.

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