Patina Versatilis Vice Dulci (Nut Custard Turnover) is a traditional Ancient Roman recipe for a classic dish of nuts, honey, pepper, liquamen, milk, eggs, wine and olive oil that's baked until set and turned out onto a dish to serve. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A Sweet Turnover (Patina Versatilis Vice Dulci).
Patina versatilis vice dulci: nucleos pineos, nuces fractas et purgatas, attorrebis eas, teres cum melle, pipere, liquamine, lacte, ovis, modico mero et oleo.
Translation
A Sweet Turnover: Toast pine nuts and larger nuts, that have been shelled and washed, and roast them. Pound with honey, pepper, liquamen, milk, eggs, a little wine and olive oil. [Cook in a shallow pan] <then invert onto a round serving dish>.
Modern Redaction
Ingredients:
120g nuts (pine nuts, almonds, hazelnuts, etc), toasted
2 tbsp honey
1/2 tsp freshly-ground black pepper
2 tbsp liquamen or Thai fish sauce
4 tbsp milk
3 eggs, beaten
40ml white wine
2 tbsp olive oil
Method:
Shell and clean the nuts then roast in an oven until golden brown. Chop the nuts in a coffee grinder then combine in a bowl with honey, black pepper, fish sauce and milk. Whisk in the eggs then mix in the eggs and olive oil.
Turn the mixture into a shallow, well-greased, pan and cook until the custard has set. Take off the heat, invert onto a warmed plate and serve.
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