![]() ![]() Warm a bit of olive oil in a pan and pour the mixture, cooking it at low heat until it thickens. Beat the eggs with a bit of milk, then add a little olive oil, garum, and honey and the mixture of pepper and nuts. Grind the pepper in the mortar, adding the walnuts and pine nuts. Toast the walnuts, shelled and broken, for a couple of minutes. To support our work, you can buy us a beer or purchase our merchandise. If you are interested in late-medieval cuisine, we recommend Registrum Coquine. This book contains some of the earliest medieval recipes, in addition to information about the diet of the Franks and the differences between their food habits and the alimentation of the Mediterranean populations, showing the passage between ancient and late-medieval cooking. To know more about the passage between ancient and medieval cooking, check out our new book, with the translation, commentary, and glossary of a beautiful 6th-century source, De Observatione Ciborum, written by the physician Anthimus to the king of the Franks Theuderic. For more information about ancient cuisine, we suggest reading our book Ancient Roman Cooking. The first six books of De Re Coquinaria are available on Patreon, with other translations of ancient and medieval sources in addition to several articles on historical food. However, for this kind of preparation, a bit of fish sauce or salt pair better with the other ingredients than colatura di alici. If you prefer, substitute garum with a pinch of salt, ancient muria or colatura di alici, or a South-East Asian fish sauce, prepared in the same way as some kinds of garum. This kind of dish, probably, was meant to be served as an appetizer in an ancient banquet, being a plate based on eggs, but would make an excellent main plate for a simpler Roman meal. In our preparation, we opted for balanced flavors, with a small quantity of garum and honey, a pinch of pepper, 10 walnuts, and about 10 grams of pine nuts, in addition to two tablespoons of milk. This dish allows many possible combinations of the ingredients: you may prepare a frittata with a lot of nuts (but we recommend avoiding an excessive quantity to prevent the patina from breaking), adding more honey and just a bit of garum to balance the flavors, or change this ratio and use more garum than honey another possibility is to make a spicy patina with a lot of pepper. For this information, we referred to other recipes in the same book, in which the author uses six or eight eggs, adjusting the quantities to the size of our pan. There are no directions about how many eggs we have to use. The recipe, on the other hand, is just a list of ingredients, which include milk and eggs. In this case, this patina is called versatilis, which alludes to the fact that it is served upside-down. ![]() Some patinae are clearly similar to a frittata or omelet, like the one we are preparing today, others do not contain eggs. In the 4 th book of De Re Coquinaria, we find a series of dishes called patinae prepared with various ingredients (for example, rustic herbs or peaches) that seem to have little in common, except for the use of the same tool, the patina, a kind of pan or plate.
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