Preparation

Sala Cattabia appears in Apicius, the oldest surviving Roman cookbook, compiled in the late 4th or early 5th century CE. This dish represents the sophisticated palate of ancient Rome, where sweet and savory elements harmonized in ways that modern diners are only now rediscovering.

The Romans enjoyed this custard as part of the gustatio or appetizer course, often serving it warm from individual earthenware dishes. The combination of cheese, honey, and spices reflects the Roman love of complex flavors that challenged the boundaries between courses.

Preparation

1. Preheat your oven to 160°C (325°F). Lightly grease a shallow baking dish or four individual ramekins with olive oil, then line the bottom with fresh bay leaves.
2. In a mixing bowl, press the ricotta through a fine sieve to ensure smoothness. This step is crucial for achieving the silky texture Romans prized.
3. Beat the eggs thoroughly, then add them to the cheese along with the wine, honey, black pepper, and cumin. Whisk until completely smooth and homogeneous.
4. Pour the mixture into your prepared dish(es) and scatter the pine nuts evenly across the top.
5. Place the dish in a larger roasting pan and add hot water to come halfway up the sides, creating a bain-marie.
6. Bake for 35-45 minutes (20-25 for individual ramekins) until the custard is just set but still has a slight wobble in the center.
7. Remove from the water bath and let cool for 10 minutes. The custard can be served warm or at room temperature.
8. To serve in the Roman style, drizzle with a little extra honey and a grinding of black pepper.

Cook's Note: The Romans would have used garum (fermented fish sauce) in many dishes, but this particular recipe relies on the natural salinity of the cheese. If your ricotta is very mild, consider adding a small pinch of sea salt to the mixture.