COOKING WITH CAESAR

 
Andreas Lachmann
 
This special Roman bread is called LIBUM

INGREDIENTS
 
500g ricotta cheese

About 250g wholemeal flour

(stoneground - self-raising since the cheese is pasteurised)
One whole egg
Pinch of salt
 
METHOD

Blend all ingredients together and knead until you have a scone like dough.   Mould into two round loaves, flatten a bit and mark into eight portions.   After five minutes rest, bake at 180" C. for 22-25 minutes.   Break bread while still hot, pour some honey on top and sprinkle with pepper (trust me it works!).   Or eat it cold with

 
MORETUM

Crush 4 cloves of garlic, two celery sticks, a little bit of fresh rue (continental parsley is a useful substitute), small amount of fresh coriander (careful !) using mortar and pestle or a blender.   Blend these with 500g of sheep-milk fetta cheese.   Add a few drops of virgin olive oil and a little red wine vinegar for taste.   The result is a soft yet crunchy spread/ dip that's to die for.
 

 * This article appeared first in BROADSWORD ,issue 8,2004