Moretum
| Categories: | Roman cheese |
| Original Source: | Virgiliana |
| Secondary Source: | The Classical Cookbook |
| Cook: | Zohane Faber |
| Meeting Date: | 2014-02-23 |
Combine four heads garlic, celery tops, rue, stems of coriander, salt, & hard cheese and grind in a mortar. Add some drops of olive oil and sharp vinegar. Serve on bread.
Ingredients
| 5 cloves | garlic, finely chopped |
| 4 Tbs. | finely chopped parsley |
| 8 oz. | Fontina |
| 1-2 tsp. | coarse salt |
| 1/2 tsp. | ground coriander |
| 2 tsp. | olive oil |
| 2 Tbs. | red wine vinegar |
Steps
- Grind all dry ingredients in a mortar, working by batches if necessary. Move to bowl and stir in wet ingredients.
Note
I cut down garlic amount for personal taste. Cutting it finer also makes the sharpness less noticeable.