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door Jehan op 26 oktober 2021

This is a tasty cheese and garlic spread.


This recipe is from A Taste of Ancient Rome by Ilaria Giacosa, p. 54.

Quattuor alia, apius, ruta, coriandrum, salis micas, caseus.

Four garlic cloves, celery, rue, coriander, salt grains, and cheese.


  • 2 cloves of garlic
  • 300 grams feta-style cheese (we used the type made from cows milk)
  • 4 celery stalks
  • 1 small handful of coriander leaves

Blend together well in a kitchen machine.

We didn’t add salt, as the feta-style cheese is salty enough on its own. Should you use something like cottage cheese or ricotta, it might well need a dash of salt added to it.

Note that we used the stalks of the celery, and not (as the version in the book suggests) just the celery leaves. We left out the rue (as there’s some slight danger in eating it, it’s also not readily available).

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