Peasant cooking

Cassoulet, to quote Julia Child, may be everyday fare for a peasant, but it’s “ambrosia for a gastronome.” And in midwinter, there’s very little that’s as satisfying, as comforting or as warming as…

This Spanish Peasant Garlic Bread, known as Gachamigas, is seriously the best bread ever. No oven, no yeast and just 3 ingredients. Vegan.

I was so hungry for some Tuscan soup as we had to cancel our trip to Italy due to the current travel restrictions. I reviewed lots of recipes, evaluated what I had in the pantry, and created …

5 simple & tasty Italian recipes your family is sure to love. Mom’s Stuffed Artichokes Ingredients 6 tender artichokes (usually not tender if the leaves are spreading or discolored) Stuffing (the insides of 2-3 loaves of day-old Italian bread) Small can of sliced black olives 1-2 chopped tomatoes Handful of…

This fave e cicoria recipe, or fava bean purée, is a great example of 'La cucina povera' – Italian peasant cooking. More than the sum of its parts, this Pugliese dish is perfect served with bread or potatoes, or eaten alone as a starter.

medieval pottage stew - a thick, rich, soup often made by Peasants during the Middle Ages #medieval #medievalrecipes #mittelalterrezepte

Make and share this Peasant Soup (Like Olga's) recipe from Food.com.

Recipe: Easy, same-day peasant bread recipe by Alexandra Stafford.

The diet during the Middle Ages revolved around oats, barley and rye, and vegetables of every sort. In

Notes: The bread: This is a sticky, no-knead dough, so, some sort of baking vessel, such as pyrex bowls (you need two 1-qt bowls) or ramekins for mini loaves is required to bake this bread. See notes below the recipe for sources. You can use a bowl that is about 2 qt or 2 L in size to bake off the whole batch of dough (versus splitting the dough in half) but do not use this size for baking half of the dough — it is too big. Peasant Bread Fans! There is a book: Bread Toast Crumbs, a…