Moretum

Ingredients for 8 servings:

• 750 g cream cheese, ricotta
• 10 cloves garlic
• 1 tbsp coriander, ground
• 2 sprigs basil, fresh
• 7 sprigs of thyme, fresh
• 7 sprigs savory, fresh
• 4 sprigs lovage, fresh
• 8 sprigs of fresh mint
• 200 g celery, fresh
• 1 small bunch of chives, fresh
• 1 stalk(s) leek, small
• 2 shallots
• 2 dashes of Maggi
• 3 tsp bacon powder
• 4 tbsp extra virgin olive oil
• Black pepper, freshly ground
• 1 pinch of salt, if possible from the mill

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Moretum is a Roman mortar dish made from fresh cheese, garlic and herbs

Wash the herbs (basil, thyme, savory, lovage, mint), shake them briefly, and pluck them from the stalks. Peel the celery and cut into very fine pieces/dice. Wash and trim the chives and cut them into fine rolls. Wash and trim the leek, halve them, and cut them into fine strips. Peel the shallots and garlic and cut them into very fine dice. Now place the fresh herbs and cilantro in a container. Add olive oil and chop with a “magic wand” until you get a smooth mixture, but don’t chop it too finely. Now add the bacon powder, shallots, celery, leek, chives, and garlic to the herbs. Mix thoroughly. Do not chop any further. If you don’t have enough olive oil, feel free to add more. It’s a matter of taste. But don’t overdo it, or the oil will “float” on top of the cheese. Now refrigerate the mixture for about 3 hours. After 3 hours, remove the ricotta from the packaging and place it in a bowl. Remove the herb mixture from the refrigerator and mix it into the cheese. Mix everything thoroughly. Season with salt, Maggi seasoning, and pepper, and return it to the refrigerator overnight. It’s not necessary. I prefer it when everything has a good soak. It should just be served chilled. Moretum can be used as a spread, or slice baguette, spread with Moretum, and serve as a small snack before or with hearty (grilled) meat. A dry white wine goes well with it.