Bene te – or how to start a Roman feast at Lenny’s Diner

Yesterday my sister and I talked about recipes we love a lot but haven’t done for a long time – yeah, we are planing for the year a bit 🙂

And we came to the conclusion that we haven’t had a Roman dinner since our move.

I have an ‘Ancient Roman Cookbook’ and I read a translation of the original Apicius (very vague!!) and with this we mashed up our so called Roman Cooking, we added stuff that fitted by taste and ingredients or changed the recipes in the book.

What I want to say is that it’s nothing really original antique, but it’s tasty and I like it very much and in order to show you some of our Roman style here is a short appetizer (of cause an appetizer!!)

Fig bread with Moretum

For the bread:

2 Tbsp dried yeast

1 Tbsp Olive oil

350 g flour

1 tsp salt

2 Tbsp sugar

60-100 dried figs,

Dissolve yeast in 50 ml warm water.

Mix another 180 ml warm water, oil, flour, salt and sugar. Add yeast-water. Knead and beat the dough.

Chop the figs and put to the dough. Beat it again and let rise on a warm place for 2 hours.

Form a loaf, let rise again for 45 minutes and bake at 400°F for about 35 minutes.

For the moretum:

200 g goat cream cheese

100 g feta cheese

1 Tbsp Olive oil

3 cloves of garlic


fresh mint

Crumble the feta cheese and mix all ingredients well. Garnish with mint.

Do I  have to note that you need a sweet red wine to make it perfect? I don’t think so……

So bene te!






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