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
How to Make Ravioli with Marcato Atlas 150 & Ravioli Attachment
The recipe book is no longer included as of 2021*
Shop Marcato Atlas 150 & Ravioli Attachment from Canada here:
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Makes 1.7 Small Square Ravioli 3 x 45mm
Simply slip into available slots to begin using this attachment on Marcato pasta makers
Made in Italy
Full 5 Year Manufacturers Warranty!
The recipe book is no longer included as of 2021.
0:00 Unboxing
0:17 Assembly
0:38 Pasta dough
1:24 Ravioli filling
2:06 Lasagna sheets
3:40 The ravioli
5:22 Cleaning
Making cheese at Cato Corner Farm
1/6/09 - Mark Gillman makes small batches of hand-crafted farmstead cheese at his family's farm in Colchester.1/6/09 - Mark Gillman makes small batches of hand-crafted farmstead cheese at his family's farm in Colchester.
Ancient Roman Ritual Cheesecake – Honey and Millet Libum
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Today we prepare millet and honey libum, an ancient Roman ritual cheesecake, from Ovid's Fasti and Cato's De Agri Cultura.
Ingredients:
millet flour
cheese
eggs
honey
Cato’s recipes playlist
Puls Punica
Foxtail millet polenta
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
#libum #ancientrome #ancientromanrecipe #ancientromanfood #cato #ovid #baccus
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 -
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Roll Ups - Cato's Kitchen
If you've tried the Breadcase Savouries and enjoyed them, you'll love these Crunchy Rollups! They're made with the same ingredients, but because you use the whole slice instead of just a circle of bread you get an even bigger snack!
My mum used to make these for my sister and I, too, and we'd often take them in our school lunchboxes or use them as an afterschool snack.
Try these and the Breadcase Savouries and tell me which ones you prefer xox
Globi - Ancient Roman Sweet
Our books
“Early Italian Recipes. Cereals, Bread, Pasta, and Pies”
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“Early Italian Recipes. Vegetables, fruit, herbs, and flowers”
English
Italiano
“Ancient Roman Cooking”
English
Italiano
“Libro de la Cocina. Medieval Tuscan Recipes”
English
Italiano
“Registrum Coquine. A Medieval Cookbook”
English
Italiano
De Observatione Ciborum. Early-medieval recipes at the court of the Franks
English
Italiano
Check out our Patreon page
or just buy us a beer
Check out our merchandise
Today we prepare the globi, spelt fritters with honey and poppy seeds from Cato's De Agri Cultura, a source written in the 2nd century BCE.
Ingredients:
spelt
cheese
lard
honey
white poppy seeds
Gastris
Poppy seeds bread
Cato’s recipes
Savillum
Puls Punica
Placenta - Honey Cheesecake
Libum
Epityrum
Mustacei
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
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#globi #ancientromancooking #ancientrome #ancientromanfood #ancientromanrecipe