Name: Spring Cabbage and Chicken Patina
Cuisine: Italy
Ingredients: 300 g spring cabbage, flat-leaf parsley, or spinach; generous freshly ground black pepper; 1 chicken breast cooked and sliced; ½ tsp lovage seed; 4 eggs; ½ tsp dried savory or thyme; small handful fresh coriander (a quarter-bunch); 2 tbsp olive oil; ½ medium-sized onion; 1 tbsp fish sauce; 300 ml white wine

Preparation info

Difficulty
Easy

Appears in

Cooking Apicius

By Sally Grainger

Published 2006

About

Many commentators have had problems interpreting this particular recipe in the original manuscript. The issues it raises are complex and it is discussed in detail in our own edition of Apicius. The main problem stems from the assumption that green vegetables of all kinds ought to be cooked before they can be combined with egg and turned into a patina. The recipe for patina of asparagus (Apicius 4.2.5 & 6), which precedes thi