I Try Using an Ancient Roman Recipe - Globuli
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Globuli Recipe:
- 15oz container of Ricotta
- 4 oz (or 1/2 cup) Semolina flour
- Olive Oil
- Honey
- Poppy Seeds.
1. With a cheesecloth, drain excess moisture out of the ricotta.
2. Mix together the cheese and semolina flour until a loose dough forms
3. Let it the dough rest in the fridge for a minimum of 30 minutes.
4. Form the dough into about 1 inch balls. The smaller they are the faster and more evenly they'll cook.
5. Fry each ball in a small saucepan with hot olive oil. Olive oil has a low smoke point so be sure to err on the side of caution and keep the oil on a relatively low heat. Also be sure not to crowd the pan with the dough balls. Only cook 3 or for at a time for best results. Remove from oil when they are golden brown and crispy
6. Toss in honey as soon as it comes out of the oil. When serving, drizzle on a little more honey for presentation and sprinkle poppy seeds.
References:
Cato Recipe ([79] and [76]) -
Translated Recipe -
Other recipies and websites I looked to for guidance -
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Keto White bread/Low carb Bread/Diabetic friendly/Keto Healthy Recipes
Keto White bread/Low carb Bread/Diabetic friendly/Keto Healthy Recipes
Episode 3 Roman cheesecake Libum #1
Here we are at last with episode 3 This is the first of two films about libum- the sacrificial cake of cheese eggs and flour, from the recipe in Cato (75). It could be both an offering to the gods, when it was rather dense and worthy and also, when baked fresh and with a greater ratio of cheese and egg to flour, as a delicate dinner sweet. Apologies for delayed up load. I had hoped to be able to upload a film each week but that has proved impossible, not least because I rely on Rod to edit and create the wonderful effects. I hope you enjoy the credits, he has worked hard making my garden look tidy and lovely when in reality it is typical of any autumn garden i.e. a mess. Let me also introduce you to Zeus - our beautiful mad collie - chasing his tail in the credits. I have also been dealing with 1st proofs of my next book too so rather preoccupied, but they have gone at last and I can concentrate on Roman cooking again. Don't forget to look for the blog post associated with this film on the web site: It will be posted on Friday 23rd. Also do please make requests of recipes that I can cook on the Roman hob.
Ancient Roman Placenta - Honey Cheesecake - Ancient Dessert
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Today we prepare an ancient Roman dessert. A flavorful layered cheesecake, sweetened with honey, prepared with a very interesting technique.
This cheesecake is named placenta in Latin, from ancient Greek plakous, which means cake, and the recipe is taken from Cato's agricultural book.
It was one of the most popular ancient Roman cakes and it gave the name to the profession of pastry maker, placentarius.
Ingredients:
spelt
white wheat flour
honey
fresh sheep cheese
bay laurel leaves
olive oil
salt
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#ancientromanrecipe #ancientromanfood #placenta #cheesecake
Cato Corner Farm's Award Winning Cheese
Liz MacAlister and her son Mark Gillman produce award winning artisanal cheeses from the raw milk of their herd of forty cows.
They develop and use their own recipes, cut curds, drop the cheese into molds, press and cave age the dozen varieties they sell.
Their Colchester farm, Cato Corner, now sustains itself on cheese-making the old fashioned way.. By hand. Distributed by Tubemogul.
Celebrating Saturnalia with Cato's Globi
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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera:
Canon EF 50mm Lens:
Safflower Oil:
Spelt Flour:
Poppy Seeds:
Pokemon plushie: pokemoncenter.com
LINKS TO SOURCES**
De Agricultura by Cato the Elder:
Saturnalia by Macrobius:
The Twelve Ceasars by Seutonius:
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Subtitles: Jose Mendoza
GLOBI
ORIGINAL 2ND CENTURY BC RECIPE (From De Agricultura by Cato the Elder)
Globi to be made thus: Mix the cheese and spelt in the same way. Make as many as desired. Pour fat into a hot copper vessel, and fry one or two at a time, turning them frequently with two sticks, and remove when done. Coat with honey, sprinkle with poppy-seeds, and serve.
MODERN RECIPE
INGREDIENTS
- 1 Cup (240g) Ricotta Cheese
- 1 Cup and 1 tablespoon (120g) Spelt, Durum or other whole grain flour
- 1 Quart (1 L) of fat or oil.
- 1/3 Cup (80ml) Honey
- Poppy Seeds
METHOD
1. Mix the cheese and flour in a large bowl, then form it into balls about 1 inch across. This recipe should make 12-15 balls.
2. Heat the oil over a high heat until it reaches 350°F (175°C). Turn heat to medium and fry two to three balls at a time, turning every 10 to 15 seconds with tongs. At 60 seconds, begin to check the color; once they are a golden brown (60-90 seconds) take them out and set them on a wire rack over paper towels to drain. Repeat until all of the globi are fried.
3. Dip the dried globi in honey (heating the honey can help if it is too thick). Then sprinkle with poppy seeds and serve.
PHOTO CREDITS
Saturn: By inconnu - User:Jean-Pol GRANDMONT (2011), CC BY 3.0,
A Statue of Chronos: By Rufus46 - Own work, CC BY-SA 3.0,
Pileus: By Marie-Lan Nguyen (2009), CC BY 2.5,
Roman Collared Slaves: Ashmolean Museum, CC BY-SA 2.0
Candles Oberflacht: Landesmuseum Württemberg, CC BY-SA 3.0
Roman Figurines: Carole Raddato from FRANKFURT, Germany, CC BY-SA 2.0
#tastinghistory #saturnalia #globi #romancooking