SC - Re: Garlic methods - OOP(?)

[Elaine Koogler]

No problem:

Cheese Round with Herbs  (Appendix Vergiliana, Moretum)

Quattuor alia, apius, ruta, coriandrum, salis micas, caseus.

4 or 5 garlic cloves (depending on how "garlicky" you like things)
1 tsp. celery leaves (or parsley)
1 tsp. rue
2 tsp. coriander
1 1/3 tsp salt
8 oz soft cheese (ricotta)
2 tsp. olive oil
1 tbsp. balsmic vinegar

In a food processor/mortar/whatever grind the garlic. Then add the cheese,
followed by the herbs, and work the mixture until it is thoroughly blended.
Moisten the mixture with  the olive oil and vinegar.  Form it into a round and
chill.

This came from "A Taste of Ancient Rome" by Illaria Gozzini Giacosa.  It is
particularly good eated on a flat bread such as a plain type of foccacia, and
the olive paste is excellent with it!

Kiri



CorwynWdwd at aol.com wrote:

> Dare I say it? Recipe???
>
> Corwyn
>
> In a message dated 3/30/2000 6:18:32 PM Eastern Standard Time,
> ekoogler at chesapeake.net writes:
>
> > 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
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