Libum: La focaccina degli antichi romani

flavio_campaniolo

Preparation time

15 minuti

Difficulty

Facile

Cooking time

20 minuti

Servings

4

Extra time

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Immagina di tornare indietro nel tempo, nella Roma antica, dove i mercati profumano di miele e farro, e gli dei si dice che banchettino con gli stessi cibi dei mortali. Il libum era più di una semplice focaccina: era un simbolo di purezza, offerto nei templi e gustato nelle case. Ora, riportato in vita con una cottura moderna in padella, è la perfetta combinazione di storia e semplicità. Provalo a colazione con un filo di miele o come accompagnamento a un formaggio fresco: sentirai il sapore della storia nel palato.

Ingredients

• Sheep ricotta
  200 g
• Whole wheat flour
  100 g
• Bay leaf
  4 leaves
• Eggs
  1 u (60 g)
• Honey
  1 teaspoon
• Extra virgin olive oil
  to taste
• Fine salt
  to taste

Procedure

0. In a bowl, place the fresh ricotta and mash it with a fork until it reaches a creamy consistency.

1. Add the egg and honey, mixing until all the ingredients are incorporated. Gradually add the flour and pinch of salt, continuing to knead with your hands until the dough becomes smooth and soft.

2. If necessary, add a pinch of flour to make the dough more workable.

3. Divide the dough into 4 equal portions. Shape each portion into a ball and then flatten it slightly to form 1-2 cm thick muffins.

4. On each libum, place one or two bay leaves on the surface (this will add flavor during cooking).

5. Heat a nonstick pan with a drizzle of extra virgin olive oil. Place the libum in the pan, bay leaf side down.

6. Cook over low heat for about 5 minutes per side, covering with a lid to maintain heat and promote even cooking.

7. Turn the libums carefully, avoiding breaking them, and cook them until golden on both sides.

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Creation date Jan 22, 2025

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