Dry Soup (Pasta)
According to the Medieval Kitchen (Page 52) "The Italians had customs of their own: variations on pasta gave substance to their minestre (the Italian equivalent of potages). These lasagne, macaroni, and ravioli became so important that, after having been cooked in and served with the broth, they would be placed alone on platters; to this day, that style of eating bears the odd name minestra asciutta, or “dry soup”."
This recipe is inspired by two other Italian recipes: Lasanis
from the 14th
century and Vermicelli
from the 15th
|1 pound dry pasta
|1 gallon chicken broth
|½ cup grated Parmesan Cheese
||2 tsp. Powder Fort (see Powder Fort)
Bring broth to a boil, place pasta in broth and cook until al dente (see directions if using a package). Strain pasta from broth and combine with cheese and spice. Serve hot.
The Medieval Kitchen: Recipes from France and Italy; Odile
Redon, Françoise Sabban, & Silvano Serventi, translated to the
English by Edward Schneider; The University of Chicago Press, 1998