Collage a la Scappi

Spelt crust with a bed of thinly sliced braised potatoes and caramelized onions, with wild mushrooms and spinach, seasoned with fennel seeds a light dusting of cinnamon, nutmeg and clove powder and a hand full of raisins.

Bartolomeo Scappi was a famous Renaissance chef. His origins had been the subject of speculation, but a recent research shows that he came from the town of Dumenza in Lombardy, according to the inscription on a stone plaque in the church of Luino. Bartolomeo cooked for several cardinals and popes and was an innovative cook, showing a great deal of creativity incorporating the New World vegetables in his cooking.

20130527-124912.jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s