SC - Roman Cheesecake (Cato) from Tastes of Ancient Rome
rudin at okway.okstate.edu
rudin at okway.okstate.edu
Mon Mar 2 10:13:41 PST 1998
I used this at our Guardian feast in September. When I tested the
recipe and had tasters try it out I got a lot of "bland" comments.
So, I upped the honey to about 1/2 cup, IIRC. It was generally felt
that the poppy seeds didn't add much so I left them off of the final
product. I also experimented with a lemon version, adding the juice
and rind of 1 lemon. I served both at feast and both were very well
received. (I also added a simple raspberry coulis on top, just for
fun.) The reason I chose this recipe was that it was crustless. Much
easier to prepare!!
Mercedes
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Subject: SC - Roman Cheesecake (Cato) from Tastes of Ancient Rome
Author: <sca-cooks at Ansteorra.ORG > at SMTP
Date: 2/18/98 5:52 PM
Attached is a copy of the recipe I used to make the Roman Cheesecake. It is very
good. And not very sweet. I am sure the honey can be adjusted for those that
have a sweet tooth. It is also good with Pine nuts!
meadhbh
meadhbh
Aine, Hope these recipes help. Let me know if you need more.
meadhbh
* Exported from MasterCook *
Savillum (Cato 64)
Recipe By : Ilaria Giacosa (Taste of Ancient Rome)
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Dishes Dessert
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
1 2/3 pounds ricotta cheese -- or other soft cheese
1 cup flour
6 tablespoons honey
1 whole egg
2 tablespoons poppy seeds
Blend the cheese with the flour, 4 tablespoons of honey and the egg. Grease a
baking pan with oil, pour in the mixture, and bake in a hot oven (400 degrees F)
for 20-30 minutes. Cover with aluminum foil for the first 10-15 minutes so that
the surface doesn't burn.
Remove from the oven. Drizzle the remaining honey over the surface and sprinkle
with poppy seeds. Replace in the oven for 5 minutes. Remove and serve.
- - - - - - - - - - - - - - - - - -
NOTES : It is also good with pine nuts.
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