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Patinam de rosis (A dish of roses)
A dish of roses (Patinam de rosis) is a traditional Ancient Roman recipe for a dish of lamb's brains (substitute ground lamb) baked in a savoury egg custard. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A dish of roses (Patinam de rosis).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Lamb RecipesBaking RecipesAncient Roman Recipes
Original Recipe
Patinam de rosis: accipies rosas et exfoliabis. album tolles, mittes in mortarium, suffundes liquamen, fricabis. postea mittes liquaminis cyathum unum semis, et sucum per colum colabis. accipies cerebella quattuor, enervabis et teres piperis scripulos VIII. suffundes ex suco, fricabis. postea ova VIII frangis, vini cyathum unum semis et passi cyathum I, olei modicum. postea patinam perunges et eam impones cineri calido, et sic impensam supra scriptam mittes. cum cocta fuerit in thermospodio, piperis pulverem super asparges et inferes.
Translation
A dish of roses: Take roses and detach the petals, cut away the white part, put in a mortar, moisten with
liquamen and grind. Then add 1 1/2
cyathi of
liquamen and pass the sauce through a strainer. Take 4 brains, remove the membranes; grind 8 scruples of pepper, pour in the sauce and grind. Then break 8 eggs with 1 1/2
cyathi of wine and 1
cyathus of
passum and a little oil. Then oil a dish and place it in embers and put in the mixture indicated above. When it is cooked in the
termospodio, sprinkle with finely ground pepper and serve.
Ingredients:
30 roses (Damascus for best flavour)
1 tsp
liquamen (fish sauce (Nam Pla))
3 lamb brains (or 450g minced lamb)
6 eggs
250ml white wine
125ml
passum
1 tbsp olive oil
black pepper, to taste
Method:
Detach the petals from the roses and trim away the white part (near the base of the petal). Place in a mortar and grind to a paste (moistening with a little of the fish sauce as you do so. Pass this mixture through a fine-meshed strainer, pressing down with the back of a spoon to form a smooth purée.
Boil the lamb brains in lightly-salted water for around 20 minutes, or until just cooked then grind in a mortar (substitute the ground lamb here). Add the rose sauce and mix well. Meanwhile, beat together the eggs and mix with the wine, passum and olive oil. Combine with the brain mixture and pour into an oven-proof dish. Season well with black pepper then transfer to an oven pre-heated to 180°C. Bake for about 30 minutes, or until the dish is firm.
Sprinkle more freshly-ground black pepper over the top and serve.
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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