A Roman Recipe Review
By: 2nd Vice President Lindsay Sutherland
Ingredients:
½ cup Semolina Flour 1 Lemon Peel
1 ¼ cup Milk ⅛ tsp Salt
1 tbsp Butter 2 eggs
3 tbsp Sugar Bread Crumbs
THE OJCL TORCH: WINTER EDITION 12
I consulted "A Taste of Ancient Rome" by Ilaria Gozzini Giacosa. The cookbook includes a more modern variation alongside an earlier recipe from Apicius. The recipe, including any changes I made, follows.
Instructions:
Combine milk, butter, sugar, and lemon peel in a saucepan and bring to a boil.
Slowly stir in the semolina. Then, add salt and one egg.
Once combined, remove lemon peel and spread dough on a floured surface. Shape into almond-shaped, half-inch thick pieces.