Milk Patina (Elaborate Layered Dish)
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- pine nuts
- sea urchins
- mallow midribs
- beet midribs
- leeks
- celery
- soft/boiled greens
- chicken
- brains
- Lucanian sausages (Lucanicae)
- hard-boiled eggs
- pork sausages (longaones)
- chicken livers
- hake (aselli)
- sea anemones (urticae marinae)
- oysters
- fresh cheese
- peppercorns
- lovage
- celery seed
- silphium (silfi)
- milk
- eggs
Instructions
- Soak and dry pine nuts; ready fresh sea urchins.
- Layer in a pan: mallow/beet midribs, leeks, celery, greens, chicken, brains, Lucanian sausages, hard eggs, pork sausages, chicken livers, fried hake, sea anemones, oysters and fresh cheese.
- Sprinkle pine nuts and whole peppercorns between layers; pour over a cooked sauce of pepper, lovage, celery seed and silphium.
- Beat raw eggs into milk, strain over everything, and set.
- Top with fresh sea urchins, sprinkle pepper and serve.