We have already told you several times about the books published by the journalist and gourmet Miguel Angel Almodovar. “Food of the mood. The Kitchen of Happiness and The Art of Gene and Tonic are two of the books written by Miguel Angel Almodovar, and published by the publisher Oberonwhich we have already talked to you about in his time. Today we want to introduce you “The Last Supper“.
The Last Supper of Jesus Christ and his apostles is undoubtedly one of the most famous gastronomic celebrations in Christian history. A fact that has been treated to the point of nausea and which has not been so clear to this day.
Miguel Ángel Almodovar, relying on numerous historical, artistic and culinary sources, reviews the food and culinary uses of those who accompanied Jesus in his human adventures, delves into the importance of the shared banquet in the redemptive project of the Son of God, sheds new light on the arrangement of the dinners in the agape and questions its composition, in which several women undoubtedly took part.
In addition, some of the most prestigious chefs and gastronomic experts on the current scene, such as chefs Ramon Freixa, Jesus Almagro or Paco Ronsero, among others, have reinterpreted the recipes so that they can be easily reproduced in any situation while in at the same time, they offer wines that could come close in aroma, texture and taste to those served in the glasses of such a memorable holiday.
The Last Supper menu
As a first course, according to Miguel Angel Almodóvar, Jesus and his apostles tasted a salad of bitter herbs, karpás, which symbolizes the life of slaves immersed in tears, which the Jews led to Egypt.
The main ingredient was trout or other freshwater fish, in a sweet and sour sauce. This may be one of three fish they have caught in the Jordan River and in the Sea of Galilee, such as endemic sardines, barbells or Mojars, known as “San Pedro fish”. The preparation of this dish can be fried, baked or grilled. In addition, the fish will be accompanied by a sweet and sour sauce prepared on the basis of olive oil, honey, vinegar and red or white wine with walnuts and chopped dates.
Lamb is the main dish and symbol of Easter, although it can also be a child, as it is said in chapter 12 of Exodus, where the tradition is based. It is always baked on the basis of olive oil, water, white wine, onions, garlic, apples, boiled eggs, pine nuts, parsley, coriander, turmeric, salt and pepper. There may be a lens.
To complete their dinner, Jesus Christ and his disciples chose Charoset, a dish that symbolizes the clay with which the Jews built their houses and is made with a compote of figs and dried apples, accompanied by dried apricots and walnuts seasoned with ginger and cinnamon sticks and drizzled with honey and sweet wine.
Quails are an optional dish at this dinner. An ingredient that was very popular at the time of Herod’s reign. Miguel Angel Almodovar explains that whether to include this optional dish in the menu will depend on the taste of each chef and on the basis of never-ending speculation about the economic condition of the founding group of Christianity. Some thinkers point out, such as Nobel’s Saramago and based on the episode from the wedding in Cana, that it is quite floating and in that case they would afford the cost. However, authorities such as Pope Benedict XVI believe that it is not even enough to include lamb in the menu.
This book collects part of the documentary produced by the thematic channels Historia and Canal Cocina, broadcast last year and which you can see below:
The Last Supper
Although during the celebration of the exhibition on the gastronomy of Jerusalem in three thousand years of history, held in 1992 at the Museum of the Tower of David in the Holy City for the three great monotheistic religions, expert units around the world did not allow the restoration of the Secret dinner, discoveries since then such as the appearance of a beautifully crafted plate in Leonardo da Vinci’s famous mural, such as the publication of a book in which Pope Benedict XVI questioned that dinner would be held on Easter, which would eliminate the possibility of roast lamb from the menu. Miguel Ángel Almodovar, relying on numerous historical, artistic and culinary sources, reviews the food and culinary uses of those who accompanied Jesus in his human adventures, delves into the importance of the shared banquet in the redemptive project of the Son of God, sheds new light on the arrangement of the dinners in the agape and questions its composition, in which several women undoubtedly took part. In addition, some of the most prestigious chefs and gastronomic experts on the current scene provide detailed recipes of dishes so that they can be easily reproduced in any situation, while offering wines that can be very similar in aroma, texture and taste. to those who were served in the cups of such a memorable feast. In this way we can restore the menu in our own kitchen and become apostles for a while.
Written by: Miguel Angel Almodovar
Published by: Anaya Multimedia
Available in:Hard cover
Thanks for reading.
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