Carolingian Cooks Guild
 
 
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Lenticulam de caseneis (Lentils with chestnut)* -- CHECK

Categories: Vegetable   Roman   chestnuts  
Original Source:Apicius, De Re Coquinaria
Secondary Source:John Edwards translation
Cook:unknown
Meeting Date:0000-00-00
Serves:8

Ingredients

1 c.dry lentils
4 c.water
1/4 tsp.ground pepper
1 tsp.dried mint leaves
1/4 tsp.coriander
1/4 tsp.cumin
1 c.chestnuts (12-16)
1/8 c.wine vinegar
1/2 Tbs.honey
1/2 c.water
2 to 3 Tbs.olive oil

Steps

  1. Simmered (well, low heat) lentils in water an hour until very soft.
  2. Combine ground pepper, mint leaves, coriander, cumin.
  3. Baked chestnuts in oven 450° - 15 min., shelled, quartered.
  4. Combine wine vinegar, honey, water, olive oil.

Note

Less mint it really comes out as it cooks.
Leave out pennyroyal - dangerous.
Leave out rue - Malice hates it. (nasty, bitter)

Chestnuts
1 cup - between 12-16 chestnuts - (plus more that were moldy & did not get used)
Quartered - chop or slice in future?

TRY RED LENTILS?

12/26/86
TRY #2

I did not add the 1/2 cup of water in try #2 as it was more soupy.

chestnuts - 1 cup, chopped to size of large peas or small limas, smaller than last time.
Red lentils, instead - try only 3 cups H20.
Only 1/2 tsp mint leaves.

This was very bland.

I have also added: Additionally
1/4 tsp pepper
3/4 tsp mint
1/4 tsp coriander
1/4 tsp cumin
1 1/2 tablespoon vinegar
1 teaspoon honey
1 tablespoon olive oil

* We ALSO DEPARTED from the RECIPE by adding 1/8 tsp salt:

Will not sit on that stove forever
don't want c.nuts to disintegrate.

Color much better!
Texture interesting.