In the world of ancient Roman cuisine, few dishes encapsulate the flavors of everyday life like moretum. This rustic spread, made from simple ingredients readily available to Roman farmers, was enjoyed as a hearty accompaniment to bread, providing sustenance and energy.
Moretum is a dish famously mentioned in the works of the Roman writer Columella, who documented it in his agricultural manual, De Re Rustica.
Today, this historical recipe gives us a glimpse into the culinary practices of ancient Rome, where fresh herbs, soft cheese, and aromatic spices came together to create a staple of the Roman diet.
The Origins of Moretum
Moretum comes to us from the writings of Lucius Junius Moderatus Columella, a Roman agricultural writer of the 1st century AD. His work De Re Rustica (On Agriculture) is a comprehensive manual on farming techniques, agricultural tools, and rural life.
It also includes various recipes and food customs of the time, with moretum being one such example. This spread was typically eaten in rural settings, particularly by farmers and laborers who needed a quick, flavorful, and nutritious meal to sustain them through the day.
The time period during which De Re Rustica was written offers rich insight into the practicalities of Roman life.
The 1st century AD was marked by the expansion of the Roman Empire, but also a deep connection to the countryside, where farming and agricultural practices were essential to the empire’s prosperity.
Roman cuisine, especially among the working classes, relied on local produce and simple but flavorful preparations that could easily be incorporated into daily life.
The Recipe: Ancient Roman Moretum
Moretum is a refreshing, herbaceous spread that balances creamy ricotta cheese with fresh and dried herbs. It’s traditionally served with flatbread, making it a quick and easy dish that Roman farmers could prepare with ingredients they grew or gathered locally.
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Here’s how you can recreate this ancient Roman delicacy:
Moretum
Ingredients
- 1 pound ricotta cheese
- 2 tablespoons fresh mint chopped
- 1 tablespoon fresh thyme chopped
- 1 handful of rocket arugula, chopped
- 1 teaspoon dried coriander
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for drizzling
- Flatbread for serving
Instructions
- In a bowl, combine the ricotta cheese with the fresh mint, thyme, and chopped arugula. Stir until the herbs are evenly distributed.
- Add the dried coriander, dried basil, and a pinch of salt and pepper to the mixture. Stir again until everything is well blended.
- Drizzle a little olive oil over the top of the mixture for added richness.
- Serve the moretum spread with flatbread, either warm or at room temperature.
Video
Notes
- Herb Variations: Feel free to experiment with the herbs based on what you have available. While the recipe calls for fresh mint, thyme, and rocket, you can substitute or add herbs like parsley or oregano for a different flavor profile. Ancient Romans often used a variety of local herbs, so don’t hesitate to adapt the recipe to your taste.
- Cheese Texture: Ricotta gives a soft, creamy base for the moretum, but if you prefer a denser texture, you can substitute with feta or a similar crumbly cheese. This will give the spread a more substantial, rustic consistency.
- Rustic Flatbread: For an authentic experience, consider making your own flatbread using simple ingredients like flour, water, and olive oil. Flatbreads made this way would closely resemble the type of bread served in ancient Rome, adding to the historical accuracy of the dish.