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Mixtura cum Caseo (Soft Cheese with a Herb Purée)
Mixtura cum Caseo (Soft Cheese with a Herb Purée) is a traditional Ancient Roman recipe for a snack of a herbed cheese purฉe which is almost like a Roman cheese pâtฉ. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Mixtura cum Caseo.
prep time
15 minutes
cook time
10 minutes
Total Time:
25 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesHerb RecipesCheese RecipesAncient Roman Recipes
Original Recipe
Mixtura cum Caseo (from Cato's De Re Rustica)
Addito in mortarium satureiam, mentam, rutam, coriandrum, apium, porrum sectivum, aut si non erit viridem cepam, folia latucae, folia erucae, thymum viride, vel nepetam, tum etiam viride puleium, et caseum recentem et salsum: ea omnia partier conterito, acetique piperati exiguum, permisceto. Hanc mixturam cum in catillo composurris, oleum superfundito.
Translation
Put savory in the mortar with savory, mint, rue, coriander, parsley, sliced leek, or, if it is not available, onion, lettuce and rocket leaves, green thyme, or catmint. Also pennyroyal and salted fresh cheese. This is all crushed together. Stir in a little peppered vinegar. Put this mixture on a plate and pour oil over it.
Modern Redaction
Ingredients:
1 leek
100g Feta cheese
100g strong Cheddar cheese
2 or 3 mint leaves
1 small lettuce (little gem preferably)
handful of rocket leaves
handful of fresh
coriander
handful of fresh
parsley
a sprig each of
rue, thyme and pennyroyal
½ tsp ground
black pepper
2 tbsp white wine vinegar
2 tbsp olive oil
Method:
Finely shred the leek into thin 1.5cm strips. Steam these until tender. Once they are cooked, transfer to a food processor then add the lettuce along with the herbs and the grated cheese the pepper and the vinegar. Process until this becomes a fine uniform paste. Taste and add salt and more vinegar if desired.
Place the purée in a bowl and garnish with a swirl of extra virgin olive oil. Serve with warm bread.
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