Patinam de rosis
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Original RecipePatinam de rosis (from Apicius' De Re Coquinaria IV,2,9)Conchiclam Apicianam: accipies Cumanam mundam, ubi coques pisam, cui mittis Lucanicas concisas, isiciola porcina, pulpas, petasonem. teres piper, ligusticum, origanum, anethum, cepam siccam, coriandrum viride, suffundis liquamen, vino et liquamine temperabis. mittis in Cumanam, cui adicies oleum, pungis ubique, ut combibat oleum. igni lento coques ita ut ferveat et inferes. TranslationA dish of roses: Take roses and detach the petals, cut away the white part, put in a mortar, moisten with liquamen and grind. Then add 1 1/2 cyathi of liquamen and pass the sauce through a strainer. Take 4 brains, remove the membranes; grind 8 scruples of pepper, pour in the sauce and grind. Then break 8 eggs with 1 1/2 cyathi of wine and 1 cyathus of passum and a little oil. Then oil a dish and place it in embers and put in the mixture indicated above. When it is cooked in the termospodio, sprinkle with finely ground pepper and serve. Ingredients:
30 roses Method:Detach the petals from the rose and trim away the white part (near the base of the petal). Place in a mortar and grind to a paste (moistening with a little of the fish sauce as you do so. Pass this mixture through a fine-meshed strainer, pressing down with the back of a spoon to form a smooth purée. Boil the lamb brains in lightly-salted water for around 20 minutes, or until just cooked then grind in a mortar (substitute the ground lamb here). Add the rose sauce and mix well. Meanwhile, beat together the eggs and mix with the wine, passum and olive oil. Combine with the brain mixture and pour into an oven-proof dish. Season well with black pepper then transfer to an oven pre-heated to 180°C. Bake for about 30 minutes, or until the dish is firm. Sprinkle more freshly-ground black pepper over the top and serve. |
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