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Old 12-20-2011, 07:45 AM   #301
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I would like to apologize to the followers in this thread. I've had some problems with my eyes and headache, and been busy with university, but a recent work I had to do for Medieval History gave me the chance to find some interesting things about medieval and Roman cooking. This is why I would like to post a couple of recipes I recently found in "De Re Rustica" ("On Agriculture"), written by Cicero (234-149 BC).

LIBUM (Cheese-flavoured bread)

INGREDIENTS:
Fresh cheese: 2 pounds
White flour: 1 pound

PREPARATION:
- Put the cheese in a mortier and whip it;
- Add the flour and mix to obtain a smooth dough;
- Cook in the oven, around 200°C, until the dough looks similar to bread.
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Old 12-20-2011, 09:53 AM   #302
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Jigen, thank you for your wonderful recipes all year.

Buon Natale!!!
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Old 12-20-2011, 11:36 AM   #303
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Thank God you're back, Jigen. I hope your health problems get resolved. I'll be making the Cicero recipe this afternoon. - Jim
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Old 12-20-2011, 01:38 PM   #304
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Damn, Jigen. That was really good!

I had a chunk of Gruyère in the fridge what weighed 90 grams. I grated it as fine as I could and mixed it with 45 grams of flour and ground it in a mortar (I've got a really big mortar and pestle). It never formed a dough, but who knows what kind of cheese Cicero was referring to. I added enough water to make it the consistency of cookie dough and baked it in a 400 degree F (equivalent to 200 degrees C) for about 20 minutes.

It was crisp on the outside and gooie and cheesie on the inside. Next time we'll cut the dough into bite-sized pieces. We've got a friend who teaches classics at a local college: She would probably appreciate eating something from a Cicero recipe.



Y'all need to give this one a spin. You won't regret it. . .

- Jim
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Old 12-30-2011, 07:32 AM   #305
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Originally Posted by CastingPearls View Post
Jigen, thank you for your wonderful recipes all year.

Buon Natale!!!
You're welcome. Buon Natale anche a te.
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Old 12-30-2011, 07:32 AM   #306
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Damn, Jigen. That was really good!

I had a chunk of Gruyère in the fridge what weighed 90 grams. I grated it as fine as I could and mixed it with 45 grams of flour and ground it in a mortar (I've got a really big mortar and pestle). It never formed a dough, but who knows what kind of cheese Cicero was referring to. I added enough water to make it the consistency of cookie dough and baked it in a 400 degree F (equivalent to 200 degrees C) for about 20 minutes.

It was crisp on the outside and gooie and cheesie on the inside. Next time we'll cut the dough into bite-sized pieces. We've got a friend who teaches classics at a local college: She would probably appreciate eating something from a Cicero recipe.



Y'all need to give this one a spin. You won't regret it. . .

- Jim
Good to hear that you liked it.
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Old 02-02-2012, 11:08 PM   #307
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I really hope that you will keep this thread active, Jigen.

It's the best thread on this board ever, IMHO.

I've saved it and will keep bumping it until the mod's get tired of that.

Please keep the photo's and recipes coming.

You are awesome!

- Jim
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Old 02-08-2012, 07:24 AM   #308
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I really hope that you will keep this thread active, Jigen.

It's the best thread on this board ever, IMHO.

I've saved it and will keep bumping it until the mod's get tired of that.

Please keep the photo's and recipes coming.

You are awesome!

- Jim
Thank you. You are far too kind.
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Old 03-14-2012, 10:15 AM   #309
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Here I am! I have a little time out of university, so I thought to post something more.

CAPONATA (SICILY)



INGREDIENTS:
10 aubergines
Tomato sauce: 1 bottle
Seed oil
Celery
Onion
Green olives: 10,5 ounces
Capers: 3 spoons
Salt
Pepper
Vinegar: 1 glass
Sugar: 2 spoons

PREPARATION:
- Wash the aubergines;
- Cut their extremities, and skin them;
- Dice the aubergines;
- Fry them in the oil;
- Strain them with absorbing paper;
- Clean the celery, cut the leaves, cut it in pieces and boil in salte water;
- In a pot, yellow the onion with olive oil, then add the olives, capers, and tomato sauce, adjust with salt and pepper, and let it cook for some minutes;
- Once the sauce is almost ready add the aubergines, and mix;
- Mix vinegar and sugar, then pour it in the sauce, and let it boil off.
- It is best if eaten cold.

ENJOY.
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Old 03-14-2012, 12:37 PM   #310
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Oh Jigen, I have missed you!

My nonna made caponata with raisins. This recipe I'm going to try but with raisins like nonna's!!!

Grazi!
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Old 03-14-2012, 02:14 PM   #311
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Indeed! - Jim
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Old 03-20-2012, 07:03 AM   #312
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Thanks, guys. I'm moved, really.
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Old 04-15-2012, 07:31 AM   #313
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PASTIERA NAPOLETANA (NAPLES, CAMPANIA)
This is one of the most famous easter dishes in Italy. It's called "Pastiera". It has a lot of calories, but I can assure you that it is worthy.



INGREDIENTS:
- SHORT PASTRY
Flour: 17,6 ounces
Butter: 7 ounces
Sugar: 7 ounces
2 eggs
grated lemon skin
salt

- STUFFING
Cooked wheat: 14 ounces
Ricotta: 1 pound
Sugar: 14 ounces
2 eggs
Essence of orange blossoms
Candied citruses
Vanilla

PREPARATION:
- Create the short dough: Dice the softened butter;
- Mix the ingredients and work the dough for at least 10 minutes;
- Wrap the dough in cellophane paper, let it rest in the fridhe for 45 minutes:
- Prepare the stuffing mixing all the ingredients;
- Take an oven pan. Cover the internal sides with butter and flour, so that the pie won't stick;
- Take the short dough. Cut away a small part for the cover, stretch the dough and use it to cover the bottom of the pan;
- Fill the dough with the stuffing and level it with the sides of the cake;
- Stretch the dough left, and cut away some thin pieces, and place them on the top of the cake, to create a grid;
- Cook in the oven, 170°C for 1 hour.

ENJOY.
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Old 04-16-2012, 09:57 PM   #314
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I just had that for Easter, fittingly enough! LOL
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Old 05-03-2012, 08:41 AM   #315
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I just had that for Easter, fittingly enough! LOL
You liked it? I made it too for Easter dinner. It disappeared in 2 hours. Too bad it's almost 370 calories each 3,5 ounces.
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Old 05-03-2012, 10:52 PM   #316
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You liked it? I made it too for Easter dinner. It disappeared in 2 hours. Too bad it's almost 370 calories each 3,5 ounces.
Oh I eat it every Easter and I like it every Easter! LOL
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Old 05-04-2012, 08:57 AM   #317
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Oh I eat it every Easter and I like it every Easter! LOL
Remind me to join you for Easter next year. :9
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Old 05-18-2012, 12:11 AM   #318
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Remind me to join you for Easter next year. :9
I will surely do it. ^^
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Old 05-18-2012, 12:17 AM   #319
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Oh I eat it every Easter and I like it every Easter! LOL
I don't particularly like Pastiera, if I have to tell the truth. I find it too heavy to digest, but my relaties do, so I tried it this year. I am plamming to do something else for next year. Perhaps I'll try the Colomba.
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Old 05-18-2012, 10:59 PM   #320
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Jigen, perhaps you can shed some light on a mystery to me and a few of my friends. My paternal grandmother was from near Naples, and my grandfather was from Calabri. My friend's parents were from Naples and Bari. My grandmother (Naples) put raisins in her meatloaf and her braciole. She's from the same area as my friend's mother, but my friend's mother never heard of raisins in dishes prepared with meat. Do you know anything about this?
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Old 05-21-2012, 03:02 AM   #321
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Jigen, perhaps you can shed some light on a mystery to me and a few of my friends. My paternal grandmother was from near Naples, and my grandfather was from Calabri. My friend's parents were from Naples and Bari. My grandmother (Naples) put raisins in her meatloaf and her braciole. She's from the same area as my friend's mother, but my friend's mother never heard of raisins in dishes prepared with meat. Do you know anything about this?
I'ts because our housewives always used leftovers they had in their kitchens to cook, creating their own recipes (they didn't weigh the ingredients, neither) which often are different from one family to another. In Italy there are no canonized recipes before 1891, when Pellegrino Artusi wrote "la Scienza in Cucina e l'Arte di Mangiar Bene" ("Science in the kitchen and the Art of eating well"), in which he tried to find the common charachters of Italian national cooking.
My grandmother, for example, used bread leftovers to cook her bread cake, with everything she could find, from chocolate to bananas, and so on. Anything goes.
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Old 07-05-2012, 10:15 AM   #322
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Hey Jigen! Are you there?

Buffalo Mozzarella, fresh local tomatoes, and basil from my garden. When I serve it in a couple of hours, I'll dress it with a little EVOO.



- Jim
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Old 07-05-2012, 04:47 PM   #323
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Hey Jigen! Are you there?

Buffalo Mozzarella, fresh local tomatoes, and basil from my garden. When I serve it in a couple of hours, I'll dress it with a little EVOO.



- Jim
Try balsamic vinegar instead. Even more amazing.
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Old 07-06-2012, 07:23 AM   #324
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Ginny -

The balsamic vinegar was on the table. I didn't add it because it would have made brown spots on the cheese and messed up my presentation.

Actually, I just added sea salt and olive oil to mine. The flavors were too perfect to need anything else. The Mozzarella was 'mouth-melting' and you can guess what that Hanover tomato tasted like from the photo.

- Jim
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Old 07-06-2012, 04:16 PM   #325
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Originally Posted by smithnwesson View Post
Ginny -

The balsamic vinegar was on the table. I didn't add it because it would have made brown spots on the cheese and messed up my presentation.

Actually, I just added sea salt and olive oil to mine. The flavors were too perfect to need anything else. The Mozzarella was 'mouth-melting' and you can guess what that Hanover tomato tasted like from the photo.

- Jim
Yeah I can drink balsamica, I love it so much, but for a caprese salad, olive oil and sea salt is my favorite too.
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