Name: Patina Apiciana
Cuisine: Italy
Ingredients: 50 g cooked firm white fish such as skate; generous freshly ground pepper; 75 g cooked breast meat from either pheasant, guinea-fowl or quail,; 2–3 tbsp fish sauce; 50 ml concentrated cooking liquor; 50 g mushrooms or leek; 50 g smoked sausage or any meatball recipe from the hors d’œuvre section; 1 tsp chopped lovage leaf or parsley; 75 g belly pork or cold roast meat; 75 g cooked chicken breast; cornflour to thicken; 50 g cooked large prawns or lobster; 100 gms pine-kernels; 1 batch of lagana bread; 1 tbsp whole black peppercorns; 3 eggs; 3 tbsp olive oil; 400 ml white wine; 100 ml passum; 1 tsp ground lovage seeds

Preparation info

Difficulty
Easy

Appears in

Cooking Apicius

By Sally Grainger

Published 2006

About

This recipe has often been associated with lasagna as it uses layers of a wheat-based product that has been interpreted as pasta, with meat and fish in a sauce that is thickened with egg between the layers. These layers are called lagana, which is a medieval Italian dialect term for pasta, but in Roman times the term referred to unleavened bread. The finished dish is made in a vessel but there the resemblance to lasagna ceases, for it is not put in the oven and is subsequently turned