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Recipe for
Catillus Ornatus
(Spiced fritters)

by Athenaeus The Partying Professors

AFAIK, this recipe comes from Grant and was inserted by original site author (I will say again to PLEASE buy these author's books! By doing so, you will help support them — even for books that are older and might not sell as well anymore... These authors do not do this for money, they do it for love. Please support them!

Yeah, go ahead and click here to buy this book!
Roman Cookery: Ancient Recipes for Modern Kitchens.

Yes, this book has a new cover, but I like this one better. Blah, I am so horrible.

This is another ancestor of pasta, a modern descendant called uruq khass which hails from Iraq and consists of lettuce, onions, parsley, flour, eggs, cumin and pepper — it makes an excellent accompaniment to vegetable purees.

Original recipe:


Translation: What the Romans call catillus ornatus is made like this: wash and mash some lettuce, pour wine into a mortar and puree the lettuce. Then squeeze off the juice, knead fine wheat flour into it, let it rest for a while, than pound it vigorously. Add a little porkfilt and pepper, pound it once again, draw it out thinly, cut it into pieces, put the pieces into a strainer and fry in the hottest olive oil.

Ingredients

  • 1 lettuce
  • 150 ml/5floz red wine
  • 30g/l oz lard or vegetable fat
  • 300 g/10 oz spelt flour
  • Black pepper
  • olive oil for frying

Preparation

  • Mash the lettuce in a blender with the red wine and vegetable fat.
  • When the lettuce is mainly juice, add the spelt flour and continue to blend until a soft dough has been made.
  • Season with plenty of black pepper.
  • Working on board sprinkled with flour, flatten the dough until it is as thin as possible. If possible, try not to use a rolling pin as this can lead to holes in the dough.
  • Dust the top of the dough with flour. Then using a pastry cutter, cut out the fritters.
  • Heat three tablespoons of olive oil in a frying pan and fry the fritters, turning often so they are evenly brown on both sides. Drain the fritters on kitchen paper when cooked.
  • Grind a black pepper over the fritters before serving.
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