Sunday, September 15, 2013

Globi Panicei cum Vino Dulci (Bread Rolls with Sweet Wine)

Way back when I was in Latin III (aka two years ago) we took a week off before Thanksgiving break to have a Roman cena. This was what I made.

Man those patricians could party! From mid-afternoon to midnight, they'd eat, reclining on triclinium, with slaves reciting poetry and singing.

There are certain things about the Roman diet I will never be able to accept. 
(Fish sauce, dormice, etc.)
Dormouse                                             Cooked dormice

But these rolls are fantastic!
"Teenage FBI" Guided By Voices

Ingredients (Res Commiscendae)

  • 1 2/3 cups flour
  • 1 2/3 tsp baking powder
  • 1/4 cup butter
  • 1/4 cup grated Romano or Parmesan cheese
  • 1 egg 
  • 1 tbsp. sweet white whine or white grape juice (or apple juice and be prepared to add more                                                                                                         a tbsp is never enough!)
  • A pinch of whole anise seeds
  • A pinch of cumin seeds
  • 12 bay leaves 

Directions (Modus Parandi)

Preheat the oven to 400 degrees.

Sift flour and baking powder into a mixing bowl. Sprinkle grated cheese evenly over the sifted flour. Cut the shortening into small pieces and, using you fingers, rub it into the flour/cheese mixture. 

The mixture will now resemble fresh bread crumbs. Whisk an egg in another small bowl and then add it to the flour mixture. Add the sweet white wine, anise, and cumin.

After blending in the wine and spices with a wooden spoon, divide the mixture into twelve small balls. 

On a baking sheet that has been rubbed with Crisco (or put aluminum foil on the baking sheet) arrange twelve bay leaves. Place one of the small balls on each of the bay leaves and then bake for 12-15 minutes.

Serve with honey for dipping.

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