- IN THE MONASTERY KITCHEN/4
New foods from America spice up baroque monastery cuisine
- Culture
- 03-10-2020
During the two centuries following the discovery of the Americas, monastery dishes had been enriched with tomato sauces, pasta and bean soups, turkey stews with wine, roast peppers with garlic, corn soup, pineapple cakes, chocolate biscuits and many other delicacies. But the monks' recipes also contained medicinal herbs and spices: Louis XIV had one copied.
- THE RECIPE: MEATBALLS IN PEPPER SAUCE