SC - Re: Garlic methods - OOP(?)

[Elaine Koogler]

I did something VERY similar from a Roman source for a feast a couple of years
ago, though I redacted it a little differently. It was from the Appendix
Vergiliana, Moretum.  I found it in "A Taste of Ancient Rome by Illaria
Giacosa.   However, it was very garlicky and very good.  It was particularly
tasty when eated on flatbread/focacia with the Epitrium or Olive paste I
described in an earlier post.

Kiri

ChannonM at aol.com wrote:

> In a message dated 3/30/00 9:35:42 AM Eastern Standard Time,
> owner-sca-cooks at ansteorra.org writes:
>
> << 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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