Roman Libum

WP_20131225_022Roman Libum (ricotta cake soaked in honey)

I am researching for a novel set in the ancient Rome, and I came across a few dishes I want to try. I started with the Roman Libum, a honey cheese cake described by Cato in his collection of simple recipes for farmers.*

 

 

 

 

Ingredients:

clip_image002

1 cup all-purpose flour

1 cup ricotta cheese (I used the Belgioioso brand)

1 egg, beaten

enough butter to grease a cookie sheet

½ cup honey

 

 

 

Preparation:

 

clip_image004

Mix together flour, ricotta, and egg.

From the resulting soft and sticky dough cut four pieces. Mold the pieces in four cakes on a greased cookie sheet. Don’t worry if the cakes don’t look pretty.clip_image006

Cover them with an aluminum tent. The Romans used a domed clay lid called testo to cover the cooking food. I didn’t have any terracotta pot oven-safe, and so I shaped a dome with the aluminum foil. I baked the cakes for 40 minutes at 425F.clip_image008

Meanwhile, I melted the honey and then poured it over the cakes, and let them rest in the sweet bath for 30 minutes.

clip_image010

They smelled good and tasted better. First recipe done, so many more to try…

*I found this recipe in The History and Activities of the Roman Empire by Alexandra Fix

Advertisements
Roman Libum

3 thoughts on “Roman Libum

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s