Pottage of Noodles

This recipe comes from the Catalan text   Libre del Coch, Maestro Robert 1520 English translation Robin Carroll-Mann, 2001 

• 1 can chicken broth (or 2 cups homemade broth)

• 1/2 pound dried pasta

• 1 tsp sugar

• 2 cups goat milk (or more if needed) room temperature or warmed.

• Grated cheese (Mantego) Or cinnamon and sugar for garnish

Bring broth to a boil, add sugar and noodles.  Simmer, adding goat milk as broth is absorbed, in increments starting with one cup,  When noodles are tender but not mushy and all liquid is absorbed, spoon into dishes and let cool slightly. Top with either grated cheese or cinnamon and sugar and serve. Both versions are quite tasty.

(Try running cheese version under broiler to give cheese some color.) 

59.          POTTAGE OF NOODLES

               POTAJE DE FIDEOS

Clean the fideos of their filth, and when they are well-cleaned  put a very clean pot on the fire with good fatty hen's broth or mutton broth that is well-salted; and when the broth begins to boil, cast the fideos into the pot with a piece of sugar; and when they are more than half cooked, cast goat or sheep milk into the pot with the hen's broth or mutton broth; or instead of that, almond milk, for that can never be lacking; and cook everything well together, and when the fideos are cooked, remove the pot from the fire and let it rest a little while; and prepare dishes, casting sugar and cinnamon upon them; but as I have said in the chapter on rice, many say that with pottages of this kind which are cooked with meat broth that one should not cast in either sugar or milk, but this is according to each one's appetite; and in truth, with fideos or rice cooked in meat broth, it is better to cast good grated cheese upon the dishes.

We served these at our Yule Feast (2013) for more on that feast see Yule Feast (2013)

Other recipes from this manuscript

• Catalan Stew
• Figs in the French Manner
• Catalonian Citrus Nut Sauce
• Marinated Mutton
• Simple Salmon Pie

Other starchy side dishes

• Colris
• Saffron Millet
• Herbed Barley