How To make Cato's Cheese Bread
1 c Feta cheese, drained,
Crumbled, and packed into The measuring cup 1/2 c Unbleached, all-purpose
Flour 1 Egg, beaten
6 Bay leaves
2 tb Honey
1) Put the cheese into a medium sized mixing bowl.
Mash well with the fingers until it becomes a smooth, lumpless paste. Add the flour and mix well with the fingers. Add the beaten egg and mix well. The dough will be rather sticky. 2) Divide the dough into two equal parts, then form
two round, flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or until cooked through. 3) Remove the loaves from the oven, spread the tops
with the honey, and let cool. Remove the bay leaves before serving. NOTE: If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior).
How To make Cato's Cheese Bread's Videos
Celebrating Saturnalia with Cato's Globi
Help Support the Channel with Patreon:
Tasting History Merchandise:
Follow Tasting History here:
Instagram:
Twitter:
Reddit: r/TastingHistory
Discord:
Tasting History's Amazon Wish List:
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:
**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
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
Encytum – Ancient Roman Fritters
Buy our new book De Observatione Ciborum
English
Italiano
Buy our book “Registrum Coquine. A Medieval Cookbook”
English
Italiano
Buy our book “Ancient Roman Cooking”
English
Italiano
Support us on Patreon
or just buy us a beer
Check out our merchandise
Today we prepare ancient Roman encytum from Cato's De Agri Cultura, written in the 2nd century BCE.
Ingredients:
spelt
cheese
lard
honey
Cato’s recipes playlist
Cato’s globi
For more info about this recipe check out our blog:
If you liked the music on this video check our music and art channel:
__
Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
First Delfic Hymn - Athenaeus 128 BCE
#ancientrome #ancientromanrecipe #ancientromanfood #cato #globi #encytum
Cooking: Ancient Roman wine mixture and Cato's grape bread
A cooking documentation.
Cato Corner Farm - On Affinage
Mark Gilman of Cato Corner Farm in Colchester, CT explains the affinage, or aging and ripening processes, of his cheese
I Try Using an Ancient Roman Recipe - Globuli
Thanks for watching! Please like and subscribe and let me know what retro/historic recipe you'd like me to try next!
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 -
-
-
Moretum and Hapalos Artos - Ancient Greek Bread
Buy our book “Early Italian Recipes. Cereals, Bread, Pasta, and Pies”
English
Italiano
Buy our book “Early Italian Recipes. Vegetables, fruit, herbs, and flowers”
English
Italiano
Buy our book “Ancient Roman Cooking”
English
Italiano
Buy our book “Libro de la Cocina. Medieval Tuscan Recipes”
English
Italiano
Buy our book “Registrum Coquine. A Medieval Cookbook”
English
Italiano
Buy our book De Observatione Ciborum. Early-medieval recipes at the court of the Franks
English
Italiano
Support us on Patreon
or just buy us a beer
Our merchandise
Today we prepare ancient Roman moretum from Columella's De Re Rustica and hapalos artos, an ancient Greek bread from Athenaeus' Deipnosophists.
Ingredients
For the bread
flour
olive oil
milk
yeast
salt
For the moretum
cheese
pine nuts
white wine vinegar
olive oil
white pepper
aromatic herbs (oregano, savory, pennyroyal, thyme)
Artolaganon
Gastris
Poppy-seed bread
Moretum from the Appendix Vergiliana
Cato’s olives and epityrum
For more info about this recipe check out our blog:
If you liked the music on this video check our music and art channel:
__
Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
First Delfic Hymn - Athenaeus 128 BCE
#moretum #ancientromanrecipe #ancientgreekrecipe #ancientrome