SC - sweets to sell with hot drinks - recipes needed

Fri Jun 23 11:38:01 PDT 2000

You might look at the Sala Cattabia recipe.  I did this years ago at a
Cook's List, using someone else's redacted recipe (and did not have an
original to look at).  I hollowed out the loaf and moistened the innards
and the hollowed out crust, and used the crust as my mold, layering the
items inside it, replacing the top as a lid, then slicing it and serving
it cold on a plate with lettuce, IIRC.   I have long felt that assembled
slightly differently it would make a good sandwich.  
Christianna
(recipe post from Hauviette below)

On Fri, 23 Jun 2000 12:54:23 -0400 Philip & Susan Troy <troy at asan.com>
writes:
> "Michael F. Gunter" wrote:
> > 
> > Shoot! I'm looking for a copy of Apicius but the only
> > copies I'm able to find are the ones by Vehling. I know
> > the Flowers and Rosenbaum translations are better but
> > are there other sources? If not Apicius then what other
> > sources would be good? I'm working with Gwyneth
> > on Roman "takeout" foods that could have been sold
> > by street vendors. The subject sounds fun but I'm
> > looking for some more resources than I have right
> > now.
> > 
> > Any ideas?
> > 
> > Gunthar

><< This may be a translator's issue, but I'm not aware of a single usage
of
 garlic in Apicius De Re Coquinaria. At least not that I can think of
 offhand before my tea is ready... >>

Actually, Apicius' Sala cattabia is full of garlic, and is believed to be

related to the Moretaria recipes including those of Virgil and I believe 
Cato. 

Moretaria of Apicius F&R, pg 61

Mint, rue, coriander, fennel, all fresh, lovage, pepper, honey, liquamen.
If 
needed add vinegar

Here are the Sala cattabia recipes from Flower and Rosenbaum

Sala cattabia 
Hollow out an Alexandrine loaf , soak in water mixed with vinegar. Put in
the 
mortar pepper, honey, mint, garlic, fresh coriander, salted cow’s milk 
cheese, water and oil,  cool in snow and serve. 

Moretaria
Modern version
1 250 gm package cream cheese
1 large clove garlic minced 
1 tsp thyme
1 tsp fresh ground black pepper

Combine the ingredients and let cool 1 hour. Let soften before serving

A Redacted Recipe
Sala cattabia
Original Recipe
This recipe is found in Book IV -Many Ingredients, of our main work. It
is 
included with recipes for  patinas ( mostly egg dishes) , fish dishes, 
fried 
dishes of various sorts, stews to be served with the first course(Gustum 
versatile)   
The original recipe I am redacting from uses the same method outlined in
the 
Sala cattabia recipe from Apicius noted below. In it, it directs you to

 “Have Ready some pieces of bread soaked in water mixed with vinegar.
Squeeze 
out the moisture, and arrange in a mould, followed by layers of cow’s
milk 
cheese, cucumbers, alternating with pine-kernels. Add  finely chopped
capers 
alternating with chicken liver” 

The second sala cattabia recipe uses layers of various meats including 
chicken and goat’s sweatbread.   The meat can be omitted where a
vegetarian 
version is desired. This version omits  any meat, however, a boiled
chicken 
breast meat is an excellent choice. (I; have tried it with and without,
and 
enjoy both)

Sala cattabia 
1 round loaf of sour dough  bread hollowed out. Cut the center in cubes 
and 
soak in 1cup water  with 1 Tblsp good red wine vinegar of your choice and

1tsp ground cumin. Flower & Rosenbaum point out that Alexandrine bread is

thought to contain cumin.   I  was advised to taste the vinegar alone to 
determine if  it tastes fine, if so use it.  I chose Tosca brand, which
can 
be easily found in Canada. 
Mix the soaking bread  well and let sit for 5-10 minutes. Squeeze out the

excess moisture  by pressing it in a seive and set aside.
Mash in a mortar or put in food processor and blend;
1tsp white pepper ground

1 Tblsp honey
1 tsp fre sh mint chopped or ½ tsp dried 1 Tblsp fresh coriander  or 1
tsp 
dried
1 med clove of garlic, chopped
.5 lbs ricotta (you may wish to increase this ingredient to fill out your

mold) 
 ½ thinly  sliced cucumber (if done in a food processor and very finely,
do 
not peel)
1-  125 ml jar  of capers
2-3 ounces chopped pine nuts 
Dressing: 1 Tblsp olive oil, 1 Tbsp red wine vinegar, ½ tsp salt.
The next step will vary depending on how large your mold is. Divide the 
soaked bread into 3 portions, the cheese and capers,  into 2 .* Using a 
mold(you may want to rub a small amount of olive oil into the mold  if
you 
are concerned about the food sticking to the sides, I used less than a
tsp)  
place a layer of cucumbers  on the bottom (top when righted) in a pattern
if 
possible, then place a layer of bread pressing down firmly. Next place a 
layer of overlapping cucumber  slices.  Spoon in ½ of the cheese mixture
and 
spread over  the cucumbers. Sprinkle on ½ of the  chopped pine nuts and
2-3 
tsp chopped capers. Repeat.
Finish with a final layer  of  bread.
.
Place a  plate on  top of the mold. Put  the two  in the refridgerator
for at 
least 2-3 hours to ensure that the mold sets.  Turn the molded dish  onto
a 
serving platter and surround with sliced pieces of the outer part of the
loaf 
of bread. Pour over the dish the prepared dressing.  Garnish with some
fresh 
mint or parsley in the center and serve chilled. Serves 6-8 as main dish
or 
10- 12 as an appetizer  in a large feast.
*Note; in practice, I used 2 - 1 ½ lb molds. Each allowed 2 layers of
bread 
and cucumber and 1 layer of cheese, pine nuts and capers. Had I used a
2-3 lb 
mold my resulting dish would have simply been larger, and appeared more 
varied.
I have also used a fish mold and placed the cucumbers to appear as scales
and 
capers for eyes, it was a hit.  The decision at this point is up to the
cook. 
Enjoy the labours!!

Hauviette
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