Ingredients Onions (peeled & chopped)- 2Mushrooms (chopped) – 120gGarlic flakes – 1tbspTarragon – 2tspRisotto rice – 300gWine (white or rose) – 100gChicken stock (hot) – 1000gPeas (frozen) – 150gRicotta –… [Continue Reading]
Serve with couscous and green salad.
Another dish to add to a Roman style feast.
A Roman inspired recipe, this time the original is by Apicius.
Inspired by a Roman recipe by Apicius – Book VII, X “Fresh Ham”.
The Romans called this “moretum“, which can be translated as a salad or a cheese and garlic spread. This one is based on the writings of Columella, a Roman agricola.
The Romans called this “moretum“, which can be translated as a salad or a cheese and garlic spread. This one is based on Virgil’s poem about the agricola Symilus.
Real Borodinsky bread is extraordinarily time consuming to make! This is a simpler bread recipe with a nod to the taste of the real thing and with added seeds.