Ingredients:
- ancient roman pear patina recipe
- a pear patina: grind boiled and cored pears with pepper, cumin, honey, passum, garum, and a bit of oil. when the eggs have been added, make a patina, sprinkle pepper over, and serve.
- apicius, reprinted from a taste of ancient rome
Directions:
- Modern Pear Patina Recipe (serves 4)
- -
- 4 pears
- Water or white wine (to cook the pears)
- 1 tablespoon honey
- Pinch each pepper and cumin
- 1/2 cup passum (a modern version of this raisin wine is the Italian dessert wine Vin Santo)
- 3 eggs
- 1 1/2 cups milk (optional)
- 1 tablespoon olive oil
- Poach the whole pears in water or white wine. When they are done, peel and core them, then crush them into a puree, mixing in the honey, pepper, cumin and passum. Beat the eggs, adding the milk if desired. Then blend this into the pear mixture with the olive oil. Pour into a casserole and bake for around 20 minutes at 350° F.
- - reprinted from A Taste of Ancient Rome
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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