Libum antipasto/entrèe di Catone (De Agricoltura)

Libum antipasto/entrèe di Catone (De Agricoltura)
 
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Ingredients

Ingredients
Method
 
  • 800 gr. ricotta romana (of course)
  • 200 gr. white flour
  • 1 egg
  • salt
makes 40 little focaccine- loafs it can be reduced to 250 ricotta and 100 flour dust your hands with flour because the pastry is very smooth and wet make little flat polpette of about 10 cm of diameter. Lay them on a bed of bay leaves and put into the oven at 180° for about 15 minutes. This recipe comes from de Agricoltura by Catone , LXXV A friend of mine "Marilù" has been involved in a school project of visits to the roman site of Aquileia, and has been asked to prepare an ancient roman recipe. there they are I hope that she enters the forum, her lack of English will be compensated by her great experience and joy and curiosity in cooking, that was what contaminated me Thanks to Marilù then

Libum antipasto/entrèe di Catone (De Agricoltura)

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This recipe was uploaded by madamada

 
 

Method


makes 40 little focaccine- loafs it can be reduced to 250 ricotta and 100 flour dust your hands with flour because the pastry is very smooth and wet make little flat polpette of about 10 cm of diameter. Lay them on a bed of bay leaves and put into the oven at 180° for about 15 minutes. This recipe comes from de Agricoltura by Catone , LXXV A friend of mine "Marilù" has been involved in a school project of visits to the roman site of Aquileia, and has been asked to prepare an ancient roman recipe. there they are I hope that she enters the forum, her lack of English will be compensated by her great experience and joy and curiosity in cooking, that was what contaminated me Thanks to Marilù then
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