Читать книгу Crazy Feasts - Dr. Marilyn Ekdahl Ravicz Ph.D. - Страница 10

‘Patinas’ are dishes which include eggs. They remain Mediterranean favorites to this day (cf. with Dalby & Grainger, p.125). In Roman times, patinas were often served as starters.

2 pounds firm ripe (not overripe) pears (Bosc or Bartlett are fine)

1 cup sweet dessert wine, or juice of choice

½ cup water

½ cup finely chopped almonds

2 Tablespoons honey

5 large eggs or 6 medium

1 Tablespoon olive oil

2 teaspoons wine or apple vinegar

1 teaspoon cumin

salt and white pepper to taste if necessary

Peel, core and coarsely chop the pears. Cook pears in the wine and water until softened, turning them often. Purée the pears with their juice and reserve.

Preheat oven to 375. Whisk the eggs until light and lemony in color and add cumin, nuts, honey, vinegar, salt and pepper.

Fold this mixture into the puréed pears. Pour this patina into an oiled casserole and bake for about 25 minutes or until it sets. Serve hot or warm.

Mensa Prima