JCLIVE · Torch: U.S. · Winter 2020
15
Dulcia piperata
Libum
*1 cup flour
* 1 tsp baking powder
* 2 eggs
* ½ tsp ground rosemary
* 2/4 cup ground toasted almonds
* 1/4 cup white grape juice
* 1/4 cup passum (raisin wine, replacement: any sweet wine or white grape juice)
* 2 tbsp honey
* 1/2 cup milk
Topping: Honey & chopped hazelnuts
Comments: The most savory dessert I've ever had. The honey gave a hint of sweetness, but I would've loved more. Very dense and moist. Rating: 8/10
* 1 pound feta cheese
* 1 cup all-purpose flour
* 1 egg, beaten
* Bay leaves
Alternative recipe: use 8 oz ricotta cheese to replace Feta cheese and
add 1/2 cup of honey
Comments: I definitely prefer this cake. Still savory, but a bit sweeter. Tastes mostly of cheese but its texture wasn't like modern cheesecake at all (much denser). This was the one dish I kept coming back to, Rating: 9/10
This is best made in a food processor. Break up the feta and process for 30 seconds until the mixture is smooth. Add the sifted flour and egg. Process for a few seconds until you have a soft dough. Mold into a flattened circle. Place 2-3 leaves under the loaf, cover with testo (domed earthernware cover used in Roman cooking) or your alternative cover, and bake for 25-30 minutes in a preheated oven at 425ºF. Serve while warm.
Mix the flour, baking powder, rosemary and ground almonds in a bowl. In a separate bowl, beat the eggs, to which add the passum, grape juice, honey, and milk. Pour the liquid into the dry ingredients and mix well. Pour the mixture into a well greased round pan. Bake in a preheated oven at 375ºF for about 30 minutes. When the cake is still warm, spread honey over the top, and sprinkle with chopped hazelnuts.
Some takeaways:
* The Romans really liked cooking with nuts. They're in appetizers, entrees, and desserts.
* The desserts are savory, as honey only adds a mild sweetness, and cane sugar was unknown to the Romans. Definitely no sugar highs with these ones.
* Cooking these aren't hard at all! The recipes are simple and easy to follow.
Let me know if you try any of these recipes. If you'd like me to make a specific Roman dish, send me an e-mail! Just no roasted flamingos, please.
Be on the lookout for more articles in this series!
A DAY IN A ROMAN KITCHEN · Torch: U.S. · Winter 2020