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Patina Cotidiana II (Everyday Casserole II)
Patina Cotidiana (Everyday Casserole) is a traditional Ancient Roman recipe for a classic dish of meat in a spiced stock, wine and passum sauce layered in a casserole dish with pancakes sprinkled with olive oil that is then oven baked. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Everyday Casserole (Patina Cotidiana).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Cake RecipesAncient Roman Recipes
Original Recipe
Patina cotidiana: accipies frustra suminis cocta, pulpas piscium coctas, pulpas pulli coctas. haec omnia concides diligenter. accipies patellam aeneam, ova confringes in caccabum et dissolves. adicies in mortarium piper, ligusticum, fricabis, suffundes liquamen, vinum, passum, oleum modice, reexinanies in caccabum, facies ut ferveat. cum ferbuerit, et obligas. pulpas, quas subcultrasti, in ius mittis. substerne diploides patinam aeneam, et trullam plenam pulpae, et disparges oleum. laganum pones similiter. quotquot lagana posueris, tot trullas impensae adicies. unum laganum fistula percuties, in superficiem pones, a superficie versas in discum. piper asperges et inferes.
Translation
Everyday Casserole: Take pieces of cooked sow's udder, cooked fillets of fish and cooked chicken meat. Chop all [this] very finely. Take a bronze dish, break eggs into this and beat them. Place in a mortar pepper, lovage, pound and moisten with liquamen, wine, passum, and a little olive oil. Pour this into the pan [with the eggs], bring to a boil and thicken. Put the chopped meat into the sauce. Put at the bottom of the metal pan an oil cake then add a full ladleful of the meat mixture, sprinkle with oil, then add another oil cake, and so forth, putting on each oil cake a ladleful of meat. Pierce one cake with a reed stalk and place on top. Invert onto a ring-shaped dish. Season with pepper and serve.
Modern Redaction
Ingredients:
For the Pancakes:
3 eggs
75g plain flour
80ml milk
80ml water
butter, for frying
(alternatively, make
tagenitai [Roman yeasted pancakes])
For the Filling:
675g meat (any of pork, sow udder, fish fillets or chicken)
3 eggs
2 tbsp olive oil
1/2 tsp freshly-ground
black pepper
1/2 tsp
lovage seeds (or celery seeds)
500ml stock (beef, chicken or strong vegetable)
60ml white wine
60ml
passum
1 tbsp cornflour
1 tsp coarsely-ground
black pepper
6 tbsp pine nuts or
almonds
Method:
Begin with the pancakes. Beat the eggs in bowl, and mix in the flour then beat in the milk and water until you have a smooth batter.
Heat a 20cm diameter frying pan, melt a small knob of butter and when hot add 1/6 of the batter. Spread to coat evenly and fry over high heat until browned on the base then flip over and cook on the other side. Continue this process until you have six pancakes. Stack on a plate and set aside until needed.
Beat the eggs in a bowl and set aside. Pound the black pepper and lovage seeds in a mortar then work in a little stock, white wine, passum and olive oil. Turn into a pan then beat in the eggs and the remaining stock. Bring the mixture to a boil, then reduce to a simmer.
Beat the cornflour to a slurry with a little water, add to the sauce and cook until thickened then stir in the chopped meats.
Take a 20cm diameter oven-proof dish and place a layer of the meat mix on the base. Top with a pancake and season with a little of the pine nut and pepper mix. Continue this layering process, until all the meat mix and the pancakes have been used, making certain that you finish with a pancake.
Make a hole in the top pancake to allow steam to escape then transfer to an oven pre-heated to 180°C and cook, uncovered, for about 20 minutes, or until heated through.
Serve hot, sprinkled with cracked black pepper.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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