At the meeting of my medieval cooking nerd group this month, I made a Roman dish that Apicius (my buddy!) gives about five thousand variations on. It’s called a patina, and it’s… basically an frittata.  With different stuff in it. In the original recipe, Apicius calls for nettles, but, surprisingly, my local grocery store did not HAVE nettles. Sally Grainger, a classicist (not a classist, that’s a different thing) and a cook who has done … Continue reading RedHeadedGirl’s Historical Kitchen: Spinach Patina →