08-06-2010, 04:24 AM
I used ricotta. 95% of the places I looked suggested it. What sealed the deal was an Italian blog that quite impressively broke down the Latin language in the recipe. (For instance, it thought libum was made in smaller rolls because they were called "tastes.") It suggested ricotta.
Perhaps "terrible" is too strong a term, but it certainly didn't taste good. It tasted a bit like flour-flavoured ricotta, which makes perfect sense if you look at the ingredients and their proportions to each other. They didn't look very appetising either. My wife declined to even taste one. :lol:
I noticed that in most of the modern versions they add some ingredients. Even the big Italian commentary added salt to its recipe. Many also cut down the amount of cheese and increase the amount of flour.
Perhaps "terrible" is too strong a term, but it certainly didn't taste good. It tasted a bit like flour-flavoured ricotta, which makes perfect sense if you look at the ingredients and their proportions to each other. They didn't look very appetising either. My wife declined to even taste one. :lol:
I noticed that in most of the modern versions they add some ingredients. Even the big Italian commentary added salt to its recipe. Many also cut down the amount of cheese and increase the amount of flour.
David J. Cord
www.davidcord.com
www.davidcord.com
