Recipe: Three cheese sauces from Ancient Rome
Sauces, dressings and dips with herbs
May 15, 2008
I have tasted dishes from several different countries all around the globe. Strange and favolous ingredients, spices and herbs of many kinds... Though, it is when I try some historical, old and almost forgotten recipe, that I discover new and alien flavors.
These three cheese cream recipes from Ancient Rome come from various historical sources and surely were a little bit tampered in the process. This is because some of the herbs used in the past are quite impossible to find nowadays, and also because cheese is made in a very different way in our times.
Nevertheless, you can try and enjoy these cheese creams on whole bread and you will feel the flavors of the past.
Herbs cheese
50g pecorino cheese
50g ricotta cheese
1 sprig savory
1 sprig pennyroyal
1 sprig thyme
2 sprigs coriander
1 baby onion
10 rocket leaves
Grind the pecorino cheese with aromatic herbs, baby onion and rocket leaves. Add the ricotta and mix well.
Pinoles cheese
30g grated parmesan
2 tbsp olive oil
1/2 tsp pennyroyal
1/2 tsp oreganon
1/2 tsp thyme
1/2 tsp savory
3 tbsp pinoles
1/2 tsp vinegar
Grind pinoles and add grated parmesan, minced herbs and vinegar.
Garlic cheese
100g fresh pecorino cheese
1 clove garlic
fresh coriander leaves
1 tbsp. olive oil
Put the clove garlic into boiling water for two minutes. Put the clove garlic, fresh pecorino and coriander in a blender and process until smooth. Add olive oil.
 Another cheese dip:
Herbal cream cheese
This goes to Gay of A scientist in the kitchen who's hosting Weekend Herb Blogging.
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