Some Roman Recipes to try!
Libum (Cato’s Cheesecake)
280g ricotta cheese
70g plain flour
Beat the cheese with the egg and add the sieved flour very slowly and gently. Flour your hands and pat mixture into a ball and place it on a bay leaf on a baking tray. Place in moderate oven (400ºF) until set and slightly risen. Place cake on serving plate and score the top with a cross. our plenty of runny honey over the cross and serve immediately.
500g ricotta cheese
Press curd cheese through sieve or let it hang in cheese cloth until it's drained well. Mix with the semolina into a loose dough. Let it sit for a few hours. (Have a sip of the vino Caroenum while you wait).
With wet hands form the mixture into dumplings. Quickly fry them in olive oil for a few minutes. Drain and roll in honey.
Ancient Roman Eggs
200g pine nuts
2 teaspoons ground pepper
1 teaspoon honey
4 tablespoons garum or anchovy paste
Soak the pine nuts overnight in water. Then drain and grind them finely in the blender or pound them in a large mortar. Add the pepper, honey and garum. Heat the sauce in a bain-marie. Meanwhile put the eggs into a pan of cold water and bring to the boil. Let them cook for 3½ minutes, then take them off the heat, plunge them into cold water and peel them carefully. The outer edge of the egg white must be firm, but it must be soft inside. Put the eggs, left whole, into a deep serving bowl and pour over the sauce. Serve.
This recipe can be adapted easily to other eggs, such as quail's eggs. In that case keep an eye on the cooking-time: a quail's egg will be firm in 1 minute.
400g crushed nuts—almonds, walnuts or pistachios
200g pine nuts
100ml dessert wine
100ml full-fat milk
1 teaspoon salt or garum
Preheat the oven to 240°C/475°F/Gas 9.
Place the chopped nuts and the whole pine nuts in an oven dish and roast until they have turned golden. Reduce the oven temperature to 200°C/400°F/Gas 6. Mix the honey and the wine in a pan and bring to the boil, then cook until the wine has evaporated. Add the nuts and pine nuts to the honey and leave it to cool. Beat the eggs with the milk, salt or garum and pepper. Then stir the honey and nut mixture into the eggs. Oil an oven dish and pour in the nut mixture. Seal the tin with silver foil and place it in roasting tin filled about a third deep with water. Bake for about 25 minutes until the pudding is firm. Take it out and when it is cold put it into the fridge to chill. To serve, tip the tart on to a plate and pour over some boiled honey.