Moretum (mor-EH-tum)
Herb and Cheese
Moretum is an ancient Roman dish, often enjoyed by farmers and laborers as a hearty spread on bread. Made from crushed herbs, cheese, and olive oil, this simple yet flavorful dish captures the essence of rustic Roman cooking. It was mentioned in the works of Virgil and is a testament to the use of fresh, readily available ingredients in the Mediterranean diet. Whether enjoyed with bread or used as a dip, Moretum brings the fresh, earthy flavors of ancient Rome to your kitchen.
Recipe Directions
Rinse the herbs. Remove the thyme leaves from the stems and pull the leafy ends from the parsley and cilantro. Take all the herbs and put them into a mortar, tearing the lettuce and chives into smaller pieces to fit, if necessary. Crush with a pestle until ground into a paste. The measurements for the herbs aren’t particular, but I ended up with about ¼ cup of green paste in the end. Mix the cheese into the mortar, along with the salt, pepper, and vinegar, and mash until well incorporated. Scoop the moretum onto a small plate and pour oil over to serve. Slice a baguette or other crusty bread and spread on a bit of moretum, if you wish.
Quemadmodum moretum facias: addito in mortarium satureiam, mentam, rutam, coriandrum, apium, porrum sectivum aut, si id non erit, viridem cepam, folia lactucae, folia erucae, thymum viride, vel nepetam, tum etiam viride puleium et caseum recentem et salsum. Ea omnia pariter conterito acetique piperati exiguum permisceto; hanc mixturam cum in catillo composueris, oleum superfundito.
History
Moretum dates back to ancient Rome, where it was commonly prepared by rural folk as a nutritious and inexpensive meal. The recipe is famously described in Virgil’s Moretum, a poem detailing the daily life of a poor farmer who prepares this very dish. Made with crushed herbs, fresh cheese, and a hint of vinegar, it was often spread on bread for a quick, flavorful meal. This dish highlights the Roman love for combining strong herbs and cheeses, with a touch of vinegar to balance the flavors. Over time, variations of Moretum spread throughout the Roman Empire, evolving with regional herbs and cheeses.
Ingredients
A good handful of lettuce leaves (I used butter lettuce)A good handful of arugula leaves
10 sprigs of parsley
10 sprigs of cilantro
6 sprigs of mint
6 chives
10 sprigs of thyme
¾ cup of ricotta cheese
1 tbsp. of red wine vinegar
Salt and pepper to taste
Olive oil
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