Women in the kitchen in the Middle Ages
Below you will find the recipe original of a second course typical of the medieval era; the post is taken from the blog by Emiliano Amici sguardosulmedioevo.org.
Medieval cuisine
The particular name of this dish, originally from the medieval town of Acerenza, in Basilicata, it derives from the fact that, during cooking, the cabbage seems to rest on the bottom of a saucepan. Only when it is completely "seated" will we know that cooking is finished. But let's start from the beginning:after carefully washing a savoy cabbage from about 1 kg, the first leaves are removed and the base is engraved with a cross cut. In a large earthenware saucepan, sauté a chopped onion and lard with a little oil , and then place the cabbage in it together with 80 g of black olives pitted and a pinch of pepper. After adding salt, wet everything with a little broth and let it simmer until the cabbage is ready. Once it has been cut into pieces and covered with a drizzle of oil, the "sitting cabbage" is ready (Article written by Emiliano Amici in sguardosulmedioevo.org).