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Sala Cattabia Apiciana (Apician Potted Salads)
Sala Cattabia Apiciana (Apician Potted Salads) is a traditional Ancient Roman recipe for a classic potted salad of layered bread, cheese, chicken. sweetbreads and cucumbers with pine nuts that's soaked in a vinaigrette-style dressing flavoured with celery seeds, mint, ginger and coriander. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Apician Potted Salads (Sala Cattabia Apiciana).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : Chicken RecipesLamb RecipesBread RecipesVegetable RecipesCheese RecipesAncient Roman Recipes
Original Recipe
Aliter sala cattabia Apiciana: adicies in mortario apii semen, puleium aridum, mentam aridam, gingiber, coriandrum viridem, uvam passam enucleatam, mel, acetum, oleum et vinum. conteres. adicies in caccabulo panis Picentini frustra, interpones pulpas pulli, glandulas haedinas, caseum Vestinum, nucleos pineos, cucumeres, cepas aridas minute concisas. ius supra perfundes. insuper nivem sub hora asparges et inferes.
Translation
Another, Apician Potted Salad: In a mortar, combine celery seed, dried pennyroyal, dried mint, ginger, green coriander, seedless raisins, honey, vinegar, olive oil and wine. Strew pieces of Picentian bread in your salad bowl, arranging them in alternate layers with pieces of chicken, kid goat sweetbreads, Vestinian cheese, pine nuts, cucumbers, and dried onions, finely chopped. Pour the dressing, made above, over the potted salad. Pack in snow until the dinner hour and serve.
Modern Redaction
Ingredients:
For the Dressing:
1 tsp
celery seeds
pinch of dried
pennyroyal (but substitute
lesser calamint to be safe)
1/4 tsp dried mint
generous pinch of dried
ginger
1/4 tsp
coriander seeds
35g raisins
1 tsp honey
2 tbsp vinegar
240ml olive oil
1 tbsp white wine
For the Salad:
300g white
bread, torn into pieces
150g cooked chicken, shredded
150g fried lamb or kid goat sweetbreads, sliced
150g Mozzarella cheese, grated
30g pine nuts, chopped
1/2 medium cucumber, sliced
1/2 red onion, finely chopped
Method:
Begin with the dressing. Pound together the celery seeds, pennyroyal, mint, ginger and coriander seeds in a mortar. Combine with the raisins then moisten with the honey, vinegar and white wine. Whisk in the olive oil and set aside.
Add a layer of the bread to the base of a salad bowl. Add a layer of chicken then cover with another layer of bread. On top, place the sweetbreads, cheese, pine nuts, cucumber slices and finely-chopped onion, alternating these with layers of bread.
Pour over the dressing, chill the salad for at least 40 minutes in the refrigerator then 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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