Lenticulam de castaneis
(Lentils and Chestnuts)

Origin: Roman      Period: Traditional

Original Recipe

Lenticulam de castaneis (from Apicius' De Re Coquinaria V,2,2)

LENTICULAM DE CASTANEIS. Accipies caccabum novum, et castaneas purgatas diligenter mittis. Adicies aquam et nitrum modice, facies ut coquatur. Cum coquitur, mittis in mortario piper, cuminum, semen coriandri, mentam, rutam, laseris radicem, puleium, fricabis. suffundis acetum, mel, liquamen, aceto temperabis, et super castaneas coctas refundis. adicies oleum, facies ut ferveat. cum bene ferbuerit, tudiclabis [ut in mortario teres]. gustas, si quid deest, addes. cum in boletar miseris, addes oleum viridem.

Translation

Take a new sauce pan, place therein the chestnuts carefully cleaned add water and a little soda and place on the fire to be cooked. This done, crush in the mortar pepper, cumin, coriander seed, mint, rue, laser root and flea-bane moistened with vinegar, honey and broth; add vinegar to taste and pour this over the cooked chestnuts, add oil and allow to boil. When done crush it in the mortar. Taste to see if something is missing and if so, put it in, and at last add green fresh virgin oil.

Note: To my mind, this recipe is incomplete, in that in tells us how to prepare the chestnuts, but mentions nothing at all about the lentils which are supposed to accompany them. I believe that the cook is intended to prepare the lentils by one of the methods detailed above and below; you have the option of Roman Lentil Stew, Roman Spicy Lentils or Lentils, Another Way and add to the chestnut stew near the end. Alternatively add about 200g green lentils to the chestnuts as you begin to cook.

Ingredients:

600ml beef stock
225g sweet chestnuts, cleaned
1/2 tsp black peppercorns
1/2 tsp coriander seeds
1/2 tsp cumin seeds
pinch of asafoetida
1 tsp rosemary, chopped
1 tbsp mint, chopped
dash of bitters (optional, mimics the flavour of rue seed)
1 tbsp honey
1 tbsp red wine vinegar
200g cooked lentils (see above)
salt, to taste
freshly-ground black pepper
extra-virgin olive oil

Method:

Combine the spices in a mortar and pound into a powder then add the herbs and bruise. Mix in the red wine, honey and bitters and stir to form a paste.

Clean and wash the chestnuts then add to a pan along with the stock and the spice mixture. Bring to a simmer and cook until the chestnuts are tender and almost all the liquid has been absorbed (about 40 minutes). Puree the mixture (either with a pestle and mortar or in a blender) then return to the pot along with the lentils. Add 120ml water and allow to heat through.

Season with salt, transfer to a serving bowl and grind some black pepper over the top. Garnish with olive oil and serve.

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