Mixtura cum Nucibus (Hazelnuts with Herb Purée) is a traditional Ancient Roman recipe for a dish of puréed hazelnuts with herbs and cheese served as a snack. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Mixtura cum Nucibus.
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Original Recipe
Lucius Junius Moderatus Columella (4 CE to circa 70CE) was a Roman writer on agriculture, who after a career in the army (as a tribune in Syria c. 35CE) took-up farming. He is best known for his twelve-volume de Re Rustica (On Argiculutre) which has been completely preserved.
Mixtura cum Nucibus (from Columella's de Re Rustica)
Translation
When you have pounded the green herbs which are listed above (actually in the recipe for Soft Cheese with a Herb Purée as described by Columella) pound with them as many walnuts which have been hulled as seems sufficient, blend in a little peppered vinegar and pour olive oil on top.
Modern Redaction
In this redaction I have substituted hazelnuts for walnuts to make the recipe more suited to the northern frontiers of the Roman Empire. To return to the original recipe, simply substitute walnuts for hazelnuts.
Ingredients:
100g hazelnuts (or walnuts if desired)
Handful of fresh parsley
80ml extra virgin olive oil
80ml red wine vinegar
½ tsp ground black pepper
125g Feta cheese
Handful of fresh coriander
2 or 3 mint leaves
Sprig of rue
sea salt to taste
Method:
Shell the hazelnuts and roast under a hot grill for five minutes, ensuring you turn them frequently to prevent burning. Allow the hazelnuts to cool and remove as much of the skin as you can.
Roughly chop the cheese into cubes. Put this as well as the hazelnuts, herbs and black pepper in a food processor. Add the olive oil and wine vinegar then blend into a smooth paste.
Pour the purée into a bowl and sprinkle with sea salt. Serve with lightly-toasted baguette rounds.
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