si, se clicchi anche sul link arrivi alle pagine della ragazza che mi ha passato la ricetta.. sono però in inglese
Ho letto e tradotto:
in più dice solamente che la cottura a 220°C sarà circa di 15/20 minuti, le focaccine saranno di circa 6 cm di diametro e se ne faranno circa 40 con questo impasto...
di mettere le focaccine su carta fono unta con foglie di alloro e cuocere...
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Libum is a traditional ancient roman focaccia offered to the household spirits in some occasions and anniversaries. There are many versions of this recipe, but the best known is the one written by M. Porcio Catone (234-149 aC) into one of his scripts, De Agricoltura .
Add in 1 pound bread-wheat flour or, if you want it to be lighter, just half a pound, and mix with the cheese. Add one egg and mix all together. Make a loaf of this, with leaves under it. Cook slowly in a hot fire under a brick.
M. Porcio Catone, De Agricoltura
The 'modern' version has an extra cheese (scamorza affumicata) which gives a very tasty touch and the bread is divided in parts (focaccine) to make the baking process easier.
Serves 8 people:
400 gr white flour
300 gr ricotta
200 gr scamorza affumicata (smoked cheese)
4 eggs
bay leaves
½ teaspoon salt
olive oil
Preheat your oven to 220°C/425°F/mark7. Cut the scamorza cheese in a little cubes. Using a food processor blend all together eggs, ricotta, flour, salt and scamorza until having a homogeneous dough.
Shape roughly the dough into a ball and tip it onto a lightly floured surface. Knead the dough for 5 minutes and let it rest for 10 minutes. Rip off a piece of the dough and with your hands shape it into a flat focaccia (diameter 6 cm). You will making approximately 40 pieces.
Grease the bay leaves with a bit olive oil, place them in a baking tray covered by oven paper, then put the focaccia on top of each leaves. You might need an extra baking tray.
Bake for 15-20 minutes, until sightly golden brown.
Serve them hot.
If you are interested by Ancient Roman Recipe you might like to have this list of books.
The Classical Cookbook By Andrew Dalby & Sally Grainger. The J. Paul Getty Museum, 1996.
A Taste of Ancient Rome By Ilaria Gozzini Giacosa. Translated by Anna Herklotz. The University of Chicago Press, 1992.
Daily Life in Ancient Rome By Jerome Carcopino. Translated by E. O. Lorimer. Edited by Henry T. Rowell. Yale University Press, 1940.
Cooking and Dining in Imperial Rome By Apicius. Edited and translated by Joseph Dommers Vehling. Dover Publications Inc., 1977.
list of books found on
http://www.pbs.org/wgbh/nova/lostempire ... libum.html
da luvi » 15 apr 2007, 17:38
tranquilla poi Ti/Vi racconto.
