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Patina Fusilis (A Dish of Wild Herbs)
Patinam ex Rusticis (A Dish of Wild Herbs) is a traditional Ancient Roman recipe for a classic dish of wild or farmed greens puree mixed with wine, pepper, lovage, coriander, savory, onion, liquamen and olive oil that is thickened with egg, cooked until set and served garnished with black pepper. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A Dish of Wild Herbs (Patinam ex Rusticis).
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
4
Rating: 
Tags : Wild FoodSpice RecipesAncient Roman Recipes
Original Recipe
Patinam ex rusticis sive tamnis sive sinapi viridi sive cucumere sive coliculis ita facies: si volueris, substernes pulpas piscium vel pullorum.
Translation
You Make a Dish of Wild Herbs, Black Briony, Mustard Greens, Cucumber or Cabbage This Way
: If you wish, add fillets of fish or chicken meat.
Modern Redaction
Ingredients:
450g
watercress, grape leaves, mallow leaves, mustard greens, cucumber, cabbage greens or cauliflower greens etc
400ml white wine
1/4 tsp freshly-ground
black pepper
1 tsp
lovage seeds (or celery seeds)
1 tbsp
coriander leaves, finely chopped
1/4 tsp dried
savory
1 medium onion, chopped
4 tbsp
liquamen or Thai fish sauce
2 tsp olive oil
3 eggs
freshly-ground black pepper, to garnish
Method:
Finely chop the greens and lightly pound in a mortar. Turn it into a bowl, pour over the wine and set aside to steep for 30 minutes. After this time, drain through a colander (reserve the wine). Return the greens to a mortar then add just enough wine to form a smooth purée (reserve the remaining wine for later).
In a mortar, pound together the black pepper, lovage (or celery) seeds, coriander and savory then work in the liquamen and 200ml of the reserved soaking wine (add fresh wine if there is not enough). Pour this mixture into a cooking pot then stir in the asparagus purée an the oil. Now bring the mixture to a simmer (if desired, add 150g flaked fish or 150g shredded chicken meat at this point).
Whisk the eggs in a bowl, add a ladleful of the stock to temper and whisk to combine. Pour this mixture into the pan and simmer gently until thickened (do not boil). Turn into a bowl, season with black pepper to taste and serve.
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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