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Patinam Apicianam (Apician Casserole)
Patinam Apicianam (Apician Casserole) is a traditional Ancient Roman recipe for a classic dish of meat or fish in a spiced stock, wine and passum sauce layered in a casserole dish with pancakes before being oven baked. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Apician Casserole (Patinam Apicianam).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Ancient Roman Recipes
Original Recipe
Patinam Apicianam sic facies: frustra suminis cocti, pulpas piscium, pulpas pulli, ficetulas vel pectora turdorum cocta et quaecumque optima fuerint. haec omnia concides diligenter praeter ficetulas. ova vero cruda cum oleo dissolvis. teres piper, ligusticum, suffundes liquamen, vinum, passum, et in caccabum mittis ut calefiat, et amulo obligas. antea tamen pulpas concisas universas illuc mittes, et sic bulliat. at, ubi coctum fuerit, levabis cum iure suo et in patellam alternis de trulla refundes cum piperis grana integra et nucleis pineis, ita ut per singula coria substernas diploidem, in laganum similiter. quotquot lagana posueris, tot trullas impensae desuper adicies. unum vero laganum fistula percuties et super impones. piper asparges. ante tamen illas pulpas ovis confractis obligabis, et sic in caccabum mittes cum impensa. patellam aeneam qualem debes habere infra ostenditur.
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Translation
Apician Casserole Is Made Thus: Prepare as follows: [Take] pieces of cooked sow's udder, fish fillets, chicken meats, fig-peckers or the breasts of thrushes, and whatever else is best. Chop all this, apart from the fig-peckers, carefully then stir [in] fresh eggs and olive oil. Pound pepper and lovage, moisten with liquamen, wine and passum, put in a saucepan, heat, and thicken with starch. But first add all the different meats and let them cook. [When done,] take a ladle and pour in layers into a pan [seasoning] with peppercorns and pine-nuts. Place under each layer a base of an oil cake [of flour and olive oil]. Place on each layer an ample ladleful of the meat mixture. Pierce the final oil cake with a reed stalk and set it atop the dish. Season with pepper. Before you put all these meats with the sauce into the pan you should have bound them with the eggs. The type of metal dish you should use is shown below.
Modern Redaction
Method:
Begin with the pancakes. Beat the eggs in bowl, and mix in the flour then beat in the milk and water until you have a smooth batter.
Heat a 20cm diameter frying pan, melt a small knob of butter and when hot add 1/6 of the batter. Spread to coat evenly and fry over high heat until browned on the base then flip over and cook on the other side. Continue this process until you have six pancakes. Stack on a plate and set aside until needed.
Prepare the fish or meat, flake or shred then combine in a bowl with the eggs, olive oil, lovage (or celery) seeds, stock, white wine and passum. Turn into a pan and heat through, adding more stock as needed. Take 1 tbsp cornflour and mix to a slurry with water. Add this slurry to the meat mix and cook gently until thickened then take off the heat. Now mix the nuts and black pepper in a bowl and set aside.
Take a 20cm diameter oven-proof dish and place a layer of the meat mix on the base. Top with a pancake and season with a little of the pine nut and pepper mix. Continue this layering process, until all the meat mix and the pancakes have been used, making certain that you finish with a pancake.
Make a hole in the top pancake to allow steam to escape then transfer to an oven pre-heated to 180°C and cook, uncovered, for about 20 minutes, or until heated through.
Serve hot, sprinkled with cracked 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.
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