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Almadroc is a garlic-cheese sauce from medieval Catalan cuisine from the Llibre de Sent Soví. There is a similar recipe in the Llibre del Coch by Rupert de Nola for almadrote, a similar recipe for a sauce made with garlic, eggs, cheese and broth that was served with partridge. In modern usage it refers to an oil, garlic and cheese sauce served with eggplant casserole. Almadrote may have pre-Inquisition Sephardic origins and served with eggplant has become widespread in modern Turkish cuisine.
References
- ↑ Andrews, Colman (14 December 2012). Country Cooking of Italy. Chronicle Books. p. 190. ISBN 978-1-4521-2392-9 . Retrieved 16 March 2014.
- ↑ Page, Jutta-Annette (2004). Beyond Venice: Glass in Venetian Style, 1500-1750. Hudson Hills. p. 88. ISBN 978-0-87290-157-5 . Retrieved 16 March 2014.
- ↑ Davidson, Alan (1 January 1981). National & Regional Styles of Cookery: Proceedings : Oxford Symposium 1981. Oxford Symposium. p. 177. ISBN 978-0-907325-07-9 . Retrieved 16 March 2014.
