Variations
The same idea, with what Pernambuco had in the 16th century, and with what we know and have today. None of them is in Branca's trial: they're variations.
The same panellada, sealed with tapioca-starch dough and served with crisp beijus instead of bread. Very Pernambuco.
Half chickpeas, half pounded yellow maize. Thicker and more golden, almost a Sabbath porridge.
Beef and chicken, whole eggs that come out caramel-coloured, turnips and a green lid of chard. For a full table.
The spiced meat from the pot, baked in an olive-oil pastry. Bake it on Friday, eat it at room temperature on Saturday.
Wheat pastry with tapioca starch scalded in hot olive oil: light, and it crackles like a Brazilian biscoito de polvilho. Spiced meat inside.
Mutton salted the old way and half-roasted, yolk-filled meatballs, aubergine, yam and saffron. It goes to the table over bread, the courtly way.
Meat and eggs, yellow chickpeas and golden onion, each in its own pot, with only what the period had. On Saturday it all goes onto one platter, with bread and crisp sheets of dough.
With what we know today: well-browned meat on the bone, the chickpea water in the pot and a saffron cream at noon. On the table, green sauce, red onion and crisp chickpeas.
No meat: homemade seitan, mushrooms and butter beans. The same golden onions in olive oil, the same night in the oven and the same yellow on Saturday.
The panellada taken apart, with today's techniques: meat and eggs a night in a 72 °C water bath, a yellow purée, a clear saffron broth and a dough lid each guest breaks at the table. It starts on Tuesday.