{"id":4948,"date":"2016-03-10T08:30:16","date_gmt":"2016-03-10T07:30:16","guid":{"rendered":"http:\/\/fratelliaifornelli.it\/en\/?p=4948"},"modified":"2017-10-04T12:30:02","modified_gmt":"2017-10-04T10:30:02","slug":"tourte-parmerienne-medieval-pie","status":"publish","type":"post","link":"https:\/\/fratelliaifornelli.it\/en\/tourte-parmerienne-medieval-pie\/","title":{"rendered":"Tourte parmerienne – Medieval Pie"},"content":{"rendered":"

Are you ready for a journey through time? Different epochs\u00a0await us in the series\u00a0Gorchlach the legend of Cordelia<\/a>, of which we are official culinary partner. And it is actually to celebrate the national premiere of the series, Saturday, March 12th \u00a0at Cartoomics in Milan, that we have decided to introduce a delight that comes to us from the Middle Ages: la Tourte parmerienne<\/em>.<\/p>\n

The shape of this medieval pie\u00a0recalls quiches and modern tarts: a crumbly crust of pastry \u00a0lightly sweetened encloses a savory filling :). The filling is a mixture of meat, dried fruits, pine nuts and spices, all hidden by a thin layer of spinach that gives\u00a0a bright green color to the tart.
\n\"Tourte<\/a><\/p>\n

The idea of this rich pie comes straight from the Middle Ages in particular from the book\u00a0“Du fait de cuisine”<\/em> (About\u00a0cookery) by Ma\u00eetre Chiquart. The chef tells of the complete organization of a medieval banquet, starting from the ingredients themselves and the necessary staff, but of course also of the recipes and prayers to be recited to cure diseases. The first thing that surprised us is the quantity and size of banquets, they were huge\u00a0and needed such a perfect organization to be prepared properly. To give you an idea of what Ma\u00eetre requires for each day of feasting: 6000 eggs, 100 piglets, 300Kg of spices… We wisely decided not to organize a medieval banquet, at least not in\u00a0such\u00a0proportions \ud83d\ude09<\/p>\n

But let’s get to the recipes, are they still usable? Are they still appreciable nowadays? Apart from some use of gold leaves and precious stones, the recipes are excellent and collect centuries of tradition, a must for the most refined palates. In particular we loved the recipes for meat, in which some elements are constant: the use of several types of meat mixed (i.e. in today recipe we have both chicken and pork; in the original recipe there were also pigeon and quail that we eliminated them to make the recipe more easy), the combination of meat with fruits or sugar or honey and, finally, a more or less marked mixture of spices that flavor up to the whole dish\u00a0:D. Now after this preamble, you have no reason to doubt the goodness of the medieval pie; it is also easy to prepare, so what are you waiting for?<\/p>\n

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\n\t\t\t\"\"\n\t\t\tIf you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli<\/strong> and tagging our profile @fratelliaifornelli<\/strong>. <\/a>\t<\/p>\n\t<\/div>\n\t

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\n\t\t\t\t\t\t<\/g><\/svg><\/span> Stampa<\/span>\n\t\t<\/div>\n\t<\/div>\n\t

Tourte parmerienne - Medieval Pie<\/h2>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Prep Time<\/span> 30<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Cook Time<\/span> 40<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Total Time<\/span> 1<\/span> hour<\/span> 10<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Servings<\/span> 6<\/span> people<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Difficulty<\/span> \"Medium\"<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
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Ingredients<\/h3>\n\t\t\t\t
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For the stuffing<\/h4>\n\t\t\t\t\t\t