Libum Ancient Roman Recipe
From mystic_river1 16 years agoIngredients
- Ancient Roman Libum Recipe shopping list
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- 2 pounds cheese shopping list
- add in 1 pound bread-wheat flour or, if you want it to be lighter, just 1/2 a pound, to be mixed with the cheese. shopping list
- one egg shopping list
- Libum to be made as follows: 2 pounds cheese well crushed in a mortar; when it is well crushed, add in 1 pound bread-wheat flour or, if you want it to be lighter, just 1/2 a pound, to be mixed with the cheese. Add one egg and mix all together well. Make a loaf of this, with the leaves under it, and cook slowly in a hot fire under a brick shopping list
- - from Cato's On Agriculture, reprinted in The Classical Cookbook shopping list
How to make it
- Modern Roman Libum Recipe (serves 4)
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- 1 cup plain, all purpose flour
- 8 ounces ricotta cheese
- 1 egg, beaten
- bay leaves
- 1/2 cup clear honey
- Sift the flour into a bowl. Beat the cheese until it's soft and stir it into the flour along with the egg. Form a soft dough and divide into 4. Mold each one into a bun and place them on a greased baking tray with a fresh bay leaf underneath. Heat the oven to 425° F. Cover the cakes with your brick* and bake for 35-40 minutes until golden-brown. Warm the honey and place the warm cakes in it so that they absorb it. Allow to stand 30 minutes before serving.
- *The Romans often covered their food while it was cooking with a domed earthenware cover called a testo. You can use an overturned, shallow clay pot, a metal bowl, or casserole dish as a brick.
- -from A Taste of Ancient Rome
The Rating
Reviewed by 6 people-
Giving ya a five for the history lesson hon. Thanks.
jenniferbyrdez in kenner loved it -
Very interesting! Thanks for sharing!
waterlily in Joplin loved it
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