Simple Caccabina
Latin
cacabina minore: olera diuersa elixa compone et pullina inter se, si uolueris; condis liquamine et oleo et bulliat. teres piper modicum et folium et cum tritura conmisces ouum et tribulas.
English
A simple caccabina: layer various boiled vegetables together with chicken, if you like; season with fish sauce and oil and let it boil. Grind a little pepper and tejpat, and into the ground mixture mix in egg and beat it together.
This plain caccabina gets its name from the caccabus, a generic type of Roman cooking pot. It is very similar to the patinas found in Apicius.
Ingredients
- 300 g cabbage
- 300 g boneless, skinless, chicken thigh
- 30 ml fish sauce
- 15 ml olive oil
- ½ tsp pepper
- 1 leaf of tejpat
- 3 eggs
Method
- Chop the cabbage into thin strips. Place in a saucepan with water and boil for a few minutes, until cooked, then drain the water.
- Chop the chicken into small pieces. Place in a separate saucepan or frying pan along with water and boil for a few minutes, or until cooked through, then drain the water.
- In a large frying pan, place half the cabbage flat, then layer on the chicken, and finally layer on the rest of the cabbage. Pour over the fish sauce and olive oil. Heat the frying pan and boil for a few minutes.
- Meanwhile, crush tejpant and grind with the pepper in a mortar and pestle. Add to a mixing bowl along with the eggs and whisk together.
- Pour the beaten eggs over the caccabina, and continue to cook at medium heat until the mixture is set.