Sacrificial Cakes From Ancient Rome |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Roman Libum Ingredients:
1 cup whole wheat pastry flour or semolina flour |
8 ounces whole milk ricotta cheese, room temperature, drained (alternatively, use fresh feta cheese, rinsed) |
1 egg, beaten |
whole herbs |
1/2 cup honey or infused honey |
*directions for making infused honey: about a week or two before use, add a few whole leaves of bay, some sprigs of oregano, or a handful of dried rose petals (or other herbs of your choice) to honey, cover, and let sit in a cool place. remove herbs before first use. |
Directions:
1. Beat the cheese in a large bowl.
2. When soft, add egg and beat thoroughly.
3. Combine cheese and flour mixture; if very stiff, add a little olive oil.
4. Pat mixture into cakes and place in dish lined with herbs.
5. Bake in a covered dish (the terra cotta dishes sold for baking garlic are easy to acquire and are similar to the authentic Roman baking method) at 425° F.
6. (Sorry, the directions I received did not come with a time. You'll have to experiment. I've ESTIMATED the time above; don't rely on it.)
7. Spread warm cakes with honey and garnish with herbs or pine nuts.
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