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Mixtura cum amygdalinam et sesamae (Almond, Seame and Herb Purée)
Mixtura cum amygdalinam et sesamae (Almond, Seame and Herb Purée) is a traditional Ancient Roman recipe for a purée of almonds, sesame seed paste and herbs with white wine vinegar and an olive oil garnish. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Almond, Seame and Herb Purée (Mixtura cum amygdalinam et sesamae).
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesHerb RecipesAncient Roman Recipes
I've seen many recipe redactions from Columella's
Re Rustica (On Agriculture) but previously I was unable to track down the original Latin text. Finally I have a copy of Book XII of
Re Rustica and I can begin publishing these recipes.
Original Recipe
Columella,
Re Rustica, XII-lvii
Cum viridia, quae supra dicta sunt, contriveris, nuces
glandes purgatas, quantum satis videbitur, interito acetique piperati exiguum permisceto et oleum infundito. Sesamum leviter torrefactam cum his viridibus, quae supra dicta sunt, conterito; item aceti piperati exiguum permisceto, tum supra oleum superfundito.
English Translation
When you have crushed the greens mentioned above, grind the cleaned nuts, as much as you think fit, mix with a little vinegar and pepper and pour over the oil. Grind the lightly roasted sesame with the greens mentioned above; mix with a little vinegar and pepper, then pour over the oil.
Modern Redaction
In modern terms, this is a herb and nut dip with tahini (sesame seed paste) and nuts. This it works well in those terms. Serve as a starter accompanied by flatbreads for dipping.
The exact nuts are not mentioned in this recipe. However, the next recipoe Mixtura cum Nucleis Pineis makes it clear that almonds are intended. The greens are the same as for the mixtura cum caseo recipe.
Ingredients:
2 young leeks
100g blanched almonds
4 tbsp tahini
2 or 3 mint leaves
1 small lettuce
A handful of rocket (arugula) leaves
A handful of fresh coriander leaves
A handful of fresh parsley
A sprig each of rue and pennyroyal
1 tbsp young thyme, chopped
½ tsp freshly-ground black pepper
2 tbsp white wine vinegar
2 tbsp extra-virgin olive oil
Method:
Finely slice the leeks, place in a steamer basket and steam until tender (about 5 minutes).
Once they are cooked, place in a food-processor.
Clean the lettuce and add to the leek, along with the herbs, almonds, tahini, pepper and vinegar.
Process in the food processor until you obtain a smooth, uniform, paste.
Taste and add more vinegar and a little if desired (note that the original recipe does not call for salt).
Transfer the purée in a serving bowl and garnish with a swirl of extra-virgin olive oil.
Serve accompanied by warm flatbreads for dipping.
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