Click on the image, above to submit to Pinterest.
Patina Urticarum (A Dish of Stinging Nettles)
Patina Urticarum (A Dish of Stinging Nettles) is a traditional Ancient Roman recipe for a classic dish of chopped nettles with pepper, fish sauce, stock and oil that's boiled to cook, thickened with eggs and baked until set. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A Dish of Stinging Nettles (Patina Urticarum).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Wild FoodBaking RecipesAncient Roman Recipes
Original Recipe
Patina urticarum calida et frigida: urticam accipies, lavas, colas per colum, exsiccabis in tabula, eam concides. teres piperis scripulos X, suffundes liquamen, fricabis. postea adicies liquaminis cyathos duos, olei uncias VI. caccabus ferveat. cum ferbuerit, coctam tolles ut refrigescat. postea patinam mundam perungues, franges ova octo et agitabis. perfundes, subtus supra cinerem calidam habeat. coctam piper minutum asparges et inferes.
Translation
Hot or Cold Dish of Stinging Nettles: Take the nettles, wash them and drain in a colander. Dry them on a board and chop. Pound 13g of pepper [in a mortar], moisten with liquamen and blend. Then add 300ml of stock and 180ml of olive oil. Bring to a boil then take off the heat and cool. Thoroughly grease a shallow pan, break 8 eggs into it, and stir [to combine]. Pour this mixture into [the pan], place in the ashes so that it is covered above and below. When cooked, season with ground pepper and serve [hot or cold].
Modern Redaction
Method:
Wash the nettles, pat dry in a cloth then chop as finely as you can. Combine in a pan with the black pepper, liquamen, stock and olive oil. Bring the mixture to a boil, then take off the heat and set aside to cool.
Grease a shallow baking dish then crack the eggs into the nettle mix and whisk to combine. Pour the resultant mixture into the greased dish then transfer to an oven pre-heated to 170°C and bake for about 30 minutes, or until cooked through and set.
Season to taste with freshly-ground black pepper and serve either hot or cold.
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.
%20Recipe)