Libum
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Original RecipeLibum (from Marcus Cato's De Re Rustica)Libum hoc modo facito. Casei P. II bene disterat in mortario. Ubi bene distriverit, farinae siligineae libram aut, si voles tenerius esse, selibram similaginis eodem indito permiscetoque cum caseo bene. Ovum unum addito et una permisceto bene. Inde panem facito, folia subdito, in foco caldo sub testu coquito leniter. TranslationRecipe for libum: Pound 2 pounds of cheese thoroughly in a mortar; when it is thoroughly macerated, add 1 pound of wheat flour, or, if you wish the cake to be more dainty, 1/2 pound of fine flour, and mix thoroughly with the cheese. Add 1 egg, and work the whole well. Pat out a loaf, place on leaves, and bake slowly on a warm hearth under a crock. Modern RedactionIngredients:300g wholemeal flour1 egg 60ml olive oil 450g grated Cheddar cheese 12–20 bay leaves sea salt to taste This unleavened cheesebread (libum) was a Roman staple that was also used as a sacral bread and used in offering to the gods. I've added a little olive oil to this recipe as it makes the kneading process just a little easier. Method:Grate the cheese then mix the egg and olive oil and beat well. Add the cheese to the flour and stir together with a fork. Add the egg and oil mixture then using your hands rub together until the mixture resembles fine breadcrumbs. This is a difficult process, but it is far easier to achieve manually than with a food processor which won't blend the ingredients together. When you've reached breadcrumb consistency bring the ingredients together by slowly forming a ball of dough. Flatten the dough on a floured surface with a rolling pin until it is about 0.5cm thick. Then using a pastry cutter excise about 18 rounds from this. Oil a baking sheet, press a bay leaf into the base of each bread round and lay this on the baking sheet. Pre-heat an oven to 190°C and bake for about 40 minutes. Serve warm with fruit compote. |
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