Ingredients
- Ancient Roman pear Patina Recipe shopping list
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- A pear patina: Grind boiled and cored pears with pepper, cumin, honey, passum, garum, and a bit of oil. When the eggs have been added, make a patina, sprinkle pepper over, and serve. shopping list
- - Apicius, reprinted from A Taste of Ancient Rome shopping list
How to make it
- Modern Pear Patina Recipe (serves 4)
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- 4 pears
- water or white wine (to cook the pears)
- 1 tablespoon honey
- pinch each pepper and cumin
- 1/2 cup passum (a modern version of this raisin wine is the Italian dessert wine Vin Santo)
- 3 eggs
- 1 1/2 cups milk (optional)
- 1 tablespoon olive oil
- Poach the whole pears in water or white wine. When they are done, peel and core them, then crush them into a puree, mixing in the honey, pepper, cumin and passum. Beat the eggs, adding the milk if desired. Then blend this into the pear mixture with the olive oil. Pour into a casserole and bake for around 20 minutes at 350° F.
- - reprinted from A Taste of Ancient Rome
People Who Like This Dish 5
- jimmydormody Nowhere, Us
- jencathen TX
- ahmed1 Cairo, EG
- wdsdy GA
- noir Boston, MA
- trigger MA
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 5 people-
I wish I have that ancient book JM...This is so interresting one my friend.You will never stop to imress us all...LOVE it!!
ahmed1
in Cairo loved it
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Joymarie, another fantastic pair recipe,that dessert wine Vin Santo is a great match. I am trying to think of a first course for this Italian of course.
Michael
trigger
in loved it
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My goodness! Delish! :)
noir
in Boston loved it
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