📝 About This Recipe
Step back into the rustic villas of Ancient Rome with this vibrant, pungent herb and cheese spread, famously immortalized in the Appendix Vergiliana. This dish combines the sharp bite of raw garlic with the salty tang of Pecorino and a bouquet of fresh Mediterranean herbs, creating a complex flavor profile that is simultaneously earthy and refreshing. Traditionally prepared in a mortar and pestle, this 'farmer’s breakfast' is a testament to the timeless appeal of simple, high-quality ingredients transformed into a bold culinary masterpiece.
🥗 Ingredients
The Cheese Base
- 8 ounces Pecorino Romano (hard, salty sheep's milk cheese, finely grated)
- 1/4 cup Fresh Ricotta (optional, for a creamier texture)
The Aromatics
- 4 pieces Garlic Cloves (peeled and roughly chopped)
- 1/2 cup Celery Leaves (freshly picked from the inner stalks)
- 1 sprig Fresh Rue (or substitute with a pinch of bitter radicchio if unavailable)
- 1/2 cup Fresh Cilantro (packed leaves)
Herbs and Seasonings
- 1/4 cup Fresh Parsley (flat-leaf variety)
- 1 teaspoon Dried Oregano (or 1 tablespoon fresh)
- 1 teaspoon Black Peppercorns (whole)
- 1/2 teaspoon Sea Salt (adjust based on the saltiness of the cheese)
Liquids and Emulsifiers
- 3 tablespoons Extra Virgin Olive Oil (high quality, robust flavor)
- 1 tablespoon White Wine Vinegar (for a bright, acidic finish)
👨🍳 Instructions
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1
Prepare your workspace and ensure all herbs are washed and thoroughly dried; excess water will make the spread weep.
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2
In a large stone mortar, place the 4 chopped garlic cloves along with the whole black peppercorns and a pinch of sea salt.
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3
Using the pestle, grind the garlic and spices into a smooth, translucent paste. The salt acts as an abrasive to help break down the fibers.
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4
Add the celery leaves and the rue (or substitute) to the mortar. Pound steadily until the greens are bruised and begin to release their oils.
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5
Incorporate the cilantro and parsley. Continue grinding in a circular motion, working the herbs against the sides of the mortar until a dark green, fragrant paste forms.
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6
Gradually add the finely grated Pecorino Romano cheese into the mortar, a handful at a time.
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7
Work the cheese into the herb paste vigorously. The friction should help the cheese soften and bind with the botanical juices.
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8
If the mixture feels too dry or crumbly, incorporate the 1/4 cup of fresh ricotta to achieve a more spreadable consistency.
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9
Slowly drizzle in the extra virgin olive oil while stirring constantly, emulsifying the fats with the solids.
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10
Add the white wine vinegar. This provides the 'cut' necessary to balance the heavy fat of the cheese and the heat of the garlic.
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11
Continue mixing until the moretum forms a cohesive, thick ball or paste that pulls away from the sides of the mortar.
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12
Taste the mixture. If it is too pungent, add a touch more olive oil; if it lacks brightness, a drop more vinegar.
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13
Using your hands or a spatula, shape the moretum into a smooth dome or ball for presentation.
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14
Let the flavors marry at room temperature for at least 15 minutes before serving.
💡 Chef's Tips
For the most authentic flavor, use a mortar and pestle rather than a food processor; the crushing action releases essential oils that blades simply slice through. If the garlic is too sharp for your palate, blanch the cloves in boiling water for 2 minutes before grinding to mellow their bite. Ensure your Pecorino is finely grated on a microplane so it integrates seamlessly into the herb paste without large lumps. Rue is traditional but can be toxic in large amounts and is hard to find; a mix of radicchio and a tiny pinch of fenugreek captures its bitter, musky essence perfectly. Store any leftovers in an airtight container with a thin film of olive oil on top to prevent the herbs from oxidizing and turning brown.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough or traditional Roman Libum (honey-cheese bread). Pair with a platter of salt-cured olives, fresh radishes, and sliced cucumbers for a rustic appetizer board. Accompany with a crisp, dry white wine like a Frascati or a Vermentino to balance the salt and garlic. Use as a bold topping for grilled lamb skewers or roasted root vegetables. Smear onto thick slices of toasted ciabatta topped with a drizzle of honey for a sweet-and-savory contrast.