Patina Versatilis (Upside-down Dish) is a traditional Ancient Roman recipe for a classic dish of an omelette containing toasted pine nuts and nuts flavoured with honey, pepper, fish sauce and caroenum. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Upside-down Dish (Patina Versatilis).
Aliter patina versatilis: nucleos, nuces fractas, torres eas et teres cum melle, pipere, liquamine, lacte et ovis. olei modicum.
Translation
Another: Upside-down Dish: [Take] pine nuts and chopped nuts, bake these then grind them with honey, pepper, fish-sauce, caroenum, milk and eggs. [Cook in] a little olive oil.
Arrange the pine nuts and almonds on a baking tray. Transfer to an oven pre-heated to 180°C and bake for about 15 minutes, or until lightly browned. Grind the nuts in a mortar or a coffee grinder and mix with the honey.
Turn into a bowl and combine with the black pepper, fish sauce, milk, and eggs. Beat thoroughly and set aside. Heat the olive oil in a frying pan and when hot add the omelette mixture. Whisk with a fork until the omelette starts to cook then cook, lifting the edges of the omelette to allow any raw egg to flow underneath.
When the omelette is done on one side, either carefully flip it over or place under the grill to finish. Fold in half and serve.
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