Most of the recipes from Ancient Rome come from Apicius, a Roman chef who lived about 2,000 years ago. Modern interpretations of these recipes appear in A Taste of Ancient Rome by Ilaria Gozzini Giacosa and The Classical Cookbook by Andrew Dalby and Sally Grainger. . . . buon appetito!
Servings: 4Prep Time: 10 minutes Cook Time: 20 minutes
water or white wine to poach pears
1 Tablespoon honey
1/2 cup raisin wine (or dessert wine VinSanto)
1 1/2 cups milk (optional)
1 Tablespoon olive oil
Poach whole pears in water or white wine. When pears are done, peel and core them, then crush into a puree. Mix in the honey, pepper, cumin, and passum. Beat the eggs, adding the milk is desired. Then blend this into the pear mixture with the olive oil. Pour into a casserole and bake for around 20 minutes at 350°F.
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