Libum (Nova Roma)

Revision as of 10:53, 22 December 2007

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Weights and measures

Adapted from Cato's De Agri Cultura

Latin text: "Libum hoc modo facito. Casei P. II bene disterat in mortario. Ubi bene distriverit, farinae siligineae libram aut, si voles tenerius esse, selibram similaginis eodem indito permiscetoque cum caseo bene. Ovum unum addito et una permisceto bene. Inde panem facito, folia subdito, in foco caldo sub testu coquito leniter."

English translation (by Quinta Claudia Lucentia Aprica): "Make libum by this method. Break up two pounds of cheese well in a mortar. When they will have been well broken up, put in a pound of wheat flour or, if you wish it to be more delicate, half a pound of fine flour and mix it well together with the cheese. Add one egg and mix together well. Then make into bread, places leaves beneath, and cook slowly on a hot hearth under an earthen pot."

Ingredients

• 1 cup feta cheese, drained, crumbled, and packed into the measuring cup
• 1/2 cup unbleached, all-purpose flour
• 1 egg, beaten
• 6 bay leaves
• 2 tablespoons honey

Directions

Put the cheese into a medium size mixing bowl. Mash well with the fingers until it becomes a smooth, lumpless paste.

Add the flour and mix well with the fingers.

Add the beaten egg and mix well. The dough will be rather sticky.

Divide the dough into two equal parts, then form two round, flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree F oven for 1 to 1 1/2 hours, or until cooked through.

Remove the loaves from the oven, spread the tops with the honey, and let cool.

Remove the bay leaves before serving.

Variation

If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior).

Variation

PBS' NOVA [1] gives this variation:

• 1 cup plain, all purpose flour
• 8 ounces ricotta cheese
• 1 egg, beaten
• bay leaves
• 1/2 cup clear honey

Follow directions as above, but divide dough into four parts and cook at 425 degrees "for 35-40 minutes until golden-brown".