The Stewpot Recipe Gallery
[Cheese with Herbs]
Four garlic cloves, celery, rue, coriander, salt grains,
1 1/4 cup fresh cheese
2 garlic cloves, peeled and finely minced
2 tablespoons celery leaves, finely minced
1 tablespoon fresh Italian parsley, finely minced (to substitute for
1 teaspoon ground coriander
1/4 teaspoon salt (or to taste)
Combine all ingredients and shape into a round. Serve with
bread or crackers.
Makes 1 1/4 cup.
Parsley was substituted for rue due to the fact that rue may
cause adverse effects.
If possible, make the Moretum at least 24 hours in advance, to allow
the flavors to blend. To mold into a round (or any other shape), line the
mold with plastic wrap, then press the cheese into it, cover with more
wrap, and chill. It will last at least two weeks in the refrigerator.
Giacosa, Ilaria Gozzini (Herklotz, Anna, translator). A Taste
of Ancient Rome. The University of Chicago Press, Chicago and
London, 1992. ISBN 0-226-29032-8.
Date Of Redaction