Mixtura cum Nucibus
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Original RecipeLucius Junius Moderatus Columella (4 CE to circa 70CE) was a Roman writer on agriculture, who after a career in the army (as a tribune in Syria c. 35CE) took-up farming. He is best known for his twelve-volume de Re Rustica (On Argiculutre) which has been completely preserved. Mixtura cum Nucibus (from Columella's de Re Rustica)TranslationWhen you have pounded the green herbs which are listed above (actually in the recipe for Soft Cheese with a Herb Purée as described by Columella) pound with them as many walnuts which have been hulled as seems sufficient, blend in a little peppered vinegar and pour olive oil on top. Modern RedactionIn this redaction I have substituted hazelnuts for walnuts to make the recipe more suited to the northern frontiers of the Roman Empire. To return to the original recipe, simply substitute walnuts for hazelnuts. Ingredients:
100g hazelnuts (or walnuts if desired) Method:Shell the hazelnuts and roast under a hot grill for five minutes, ensuring you turn them frequently to prevent burning. Allow the hazelnuts to cool and remove as much of the skin as you can. Roughly chop the cheese into cubes. Put this as well as the hazelnuts, herbs and black pepper in a food processor. Add the olive oil and wine vinegar then blend into a smooth paste. Pour the purée into a bowl and sprinkle with sea salt. Serve with lightly-toasted baguette rounds. |
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