I have not yet tried any recipe form Sent Soví.
After reading your post I think of starting by a simple sauce : the "almedroc" ( "almedroch" , "almodrote" ).
In my book Chapter CXXXI
-1 toe of garlic ( I mean one piece of the bulb ; "1 gra d'all" in Catalan ; "1 diente de ajo" in Spanish )
-some gratted cheese
- ( some warm-hot water )
Just mix the ingredients ( better with mortar & pestle) until obtainning a homogeus paste.
There is a way to proceed :
First put the garlic and reduce it to a paste.
Add the gratted cheese by small amounts.
If the sauce is too thick use some hot water...drop by drop.
With meats , fish, salads , with bread toasts....
I'll try "spaghetti & almedroc".
Bon apetit !!!
I own the 1979 Rudolf Grewe edition ( Editorial Barcino , Barcelona ).
There are three editions more :
2006 , Barcino , "El llibre de Sent Soví ", in Catalan
2007 , Barcino , "El libro de Sent Soví", in Spanish
2008 , Tamesis Books , English translation & Catalan
The Book of Sent Sovi : Medieval recipes from Catalonia
The Book of Sent Sovi, composed around the middle of the fourteenth century,
is the oldest surviving culinary text in Catalan. It is anonymous and, like the majority
of medieval cookery books, is the product of a complex process of transmission,
with multiple manuscript copies and readers who have left their mark on it.
The contents are eminently practical. Successive cooks have recorded their
own methods of preparing the dishes and recipes included, blending several
culinary traditions in a single work. Sent Sovi is also a reliable source of information
on the cookery of the territories of the Crown of Aragon before the revolution caused
by the arrival of products from the Americas.
This edition includes both an English translation, by Robin Vogelzang, and the original
Catalan version. It has been the editor's aim to clarify the difficult passages in the book
- sometimes corrupted because of the complex manuscript tradition - so that it can be
understood as easily as possible by its twenty-first-century readers.
Published in association with Editorial Barcino.
About the Author
Joan Santanach lectures on medieval literature at the University of Barcelona.