Patina de piris
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Original RecipePatina de piris (from Apicius' De Re Coquinaria)Patina de piris: pira elixa et purgata e medio teres cum pipere, cumino, melle, passo, liquamine, oleo modico. ovis missis patinam facies, piper super aspargis et inferes. TranslationA dish of pears is made this way:1 stew the pears, clean out the centre remove the core and seeds crush them with pepper, cumin, honey, raisin wine, broth and a little oil; mix with eggs, make a pie custard of this, sprinkle with pepper and serve. Ingredients
1kg pears (peeled and cored) Method:Quarter the pears and place in a large saucepan. Add the white wine and 2 tbsp of honey. Bring to the boil and simmer gently for twenty minutes. Once the pears are done, take them off the heat and drain. Mash the pears with the remaining honey, pepper, cumin, Passum, liquamen and oil. Add the eggs and mix-in well. Pour into a ceramic dish and place in an oven pre-heated to 150°C for about 30 minutes until it has set. Serve sprinkled with a little freshly-ground pepper. |
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