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You are in: Home Page » Recipes of the ancient Pompeii » PATELLAM TYROTARICHAM EX QUOCUMQUE SALSO VOLUERIS (Bowl of cheese cream and salt fish)

PATELLAM TYROTARICHAM EX QUOCUMQUE SALSO VOLUERIS (Bowl of cheese cream and salt fish)

PATELLAM TYROTARICHAM EX QUOCUMQUE SALSO VOLUERIS (Bowl of cheese cream and salt fish)

(Apic. 5, 2, 17) Ingredients:

  • 1 fillet stockfish
  • 1 calves’ brain
  • 4 chicken livers
  • 7 eggs
  • 250 gr. ‘ricotta’ cheese
  • 12 grain pepper
  • 12 grain lovage
  • 1 tblsp dry oregano
  • 1 rue berry
  • 1/2 glass dry wine (like Marsala)
  • 3 tsp honey
  • 3 tblsp oil
  • Cumin

Instructions:
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Softening stockfish in water for 5 - 6 hours, dry, skin, bone and fry in a little bit of oil. Blanch calves’ brain for 5 minutes and cool. Blanch chicken livers for ten minutes and cool. Boil 3 eggs, cool and shell. Cut in small pieces stockfish, calves’ brain, chicken livers and hard-boiled eggs; put in a pan, add ‘ricotta’ cheese and mesh. Pulverize pepper and lovage, add dry oregano and rue and an emulsion of wine, honey and oil; pour over the mixture. Cook on small heat for approximately 2 hours. Whip all until obtain a homogeneous cream, adding 4 raws eggs; cook for half an hour. Cool and serve cold, after spreaded with cumin.

 
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