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

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