Click on the image, above to submit to Pinterest.
Patina de apua sive apua (Steamed Custard of Small Fish)
Patina de apua sive apua (Steamed Custard of Small Fish) is a traditional Ancient Roman recipe for a classic dish of fried fish, finely chopped and served in a steamed egg custard. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Patina de apua sive apua (Steamed Custard of Small Fish).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Ancient Roman Recipes
Original Recipe
PATINA DE APUA SINE APUA. Pulpas piscis assi vel elixi minutatim facies ita abundanter ut patinam qualem voles, implere possit, teres piper et modicum rutae, suffundes liquamen quod satis erit et olei modicum, el commisces in patina cum pulpis, sic et ova cruda confracta ut unum corpus fiat. Desuper leviter compones urticas marinas ut non cum ovis misceantur. Impones ad vaporem ut cum ovis ire non possint et, cum siccaverint, super aspargis piper tritum et inferes. Ad mensam nemo agnoscet quid manducet.
Translation
Boneless pieces of
anchovies or other small fish, either roast [fried] or boiled, chopped very fine. Fill a casserole generously with the same season with crushed pepper and a little rue, add sufficient broth and some oil, and mix in, also add enough raw eggs so that the whole forms one solid mass. Now carefully add some sea-anemonies but take care that they are not mixed with the eggs. Now put the dish into the steam so that it may congeal but avoid boiling. When done sprinkle with ground pepper and carry into the dining room. Nobody will be able to tell what he is enjoying.
Note: I first made this in West Africa where dried anchovies are commonplace. If you can't get sprats or fresh anchovies then buy fish fillets and slice into small fish sized pieces before deep frying until crisp.
Ingredients:
900g small fish or fish fillets cut into small pieces and deep fried until crisp (such as anchovies,
sprats or whitebait)
1/2 tsp freshly-ground
black pepper
1/4 tsp chopped
rosemary
480ml
fish stock
2 tsp olive oil
4 eggs, well beaten
Method:
Chop the fish very finely and combine in a pudding bowl with the spices, fish stock and olive oil. Whisk to combine then add the beaten eggs. Whisk well to combine then cover the bowl with foil, tie securely and place in a steamer (according to the original recipe you should layer sea anemones over the top). Cook for about 60 minutes, or until the eggs have set. Serve with a few generous twists of black pepper.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
%20Recipe)