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Lasting fame accompanied the publication in 1570 of the 6-book series known as 'Opera' [The Work(s)]. It was more a culinary treatise than a mere cookbook. Scappi included more than a thousand recipes, demonstrating his familiarity with dishes from a range of European and North African countries as well as his expertise with regional Italian cooking.



"The recipes of Bartolomeo Scappi blend the heritage of medieval gastronomy (spices and sweet-and-sour sauces) with some novelties unique to Italian Renaissance cooks : the important addition of offal in imitation of roman cookery, the introduction of dairy products (butter, milk), a significant increase in the number of meat or fish dishes employing the use of sugar, and the beginnings of flaky pastry."

'Opera'

magnum opus

'Disdainful apples'

Pomi sdegnosi

(baked aubergines/eggplant)



Ingredients





Method



The divisions of the work are as follows:Book One: Begins with an imagined dialogue between a chef and his student about cooking, the duties of a head cook, kitchen implements and how to identify and preserve good quality food.Book Two: Use of quadruped meat and domestic and wild birds and preparation of sauces.Book Three: Vegetables, fish and eggs.Book Four: Seasonal foods and the items required for travelling with a nobleman.Book Five: Pastries, cakes, and savoury dishes.Book Six: Food for the sick/convalescents.Seven editions ofwere released in about the first fifty years following the original publication and plagiarised sections appeared in numerous other culinary books. Scappi'sremains one of the great primary sources - in both written and visual terms - for factual details about the kitchens and cooking practices during the Renaissance.6-7 aubergines, peeled and sliced lengthways to 0.5cm/¼in thickflour, for dustingherb mixture: 2 tbsp each chopped fresh mint, marjoram, parsley and, if you have them available, fennel fronds - otherwise use a tablespoon of fennel seedsspice mixture: pinch each freshly ground black pepper, salt, sugar, ground cinnamon and ground cloves6 garlic cloves, finely choppedsplash olive oilsplash white wine vinegar1. Preheat the oven to 180C/375F/Gas 5.2. Blanch the aubergine slices in a saucepan of boiling salted water for about five minutes, but don't let them get too soft.3. Drain well, then dust with flour.4. Spread a layer of aubergines over the base of a fairly shallow ovenproof dish. Top with some of the herb mixture, spice mixture, chopped garlic and a splash of oil.5. Continue layering up the ingredients (you should make 2-3 layers), ending with a splash of white wine vinegar.6. Transfer the dish to the oven and bake for 30-35 minutes. Serve immediately.