Globi
Fried balls of ricotta and spelt that are dipped in honey and sprinkled with poppy seeds. Like an ancient cheesecake bite
City/Region: Rome
Time Period: 2nd Century B.C.E.
While there is quite a bit written about Saturnalia and how it was celebrated, there’s no mention of a specific dish associated with it. Lots of wine, but nothing about food. Celebrated with merriment, feasts, and gift-giving, Saturnalia has much in common with modern winter holidays, excepting the human sacrifice that often took place.
These globi are something that would be right at home on any holiday table. If you have a fear of deep frying, this is a great recipe to start with. They’re easy and delicious with just the right amount of sweetness. Io Saturnalia!
“Globi to be made thus: Mix the cheese and spelt in the same way. Make as many as desired. Pour fat into a hot copper vessel, and fry one or two at a time, turning them frequently with two sticks, and remove when done. Coat with honey, sprinkle with poppy-seeds, and serve. ”
Ingredients:
- 1 cup (240 g) ricotta cheese
- 1 cup plus 1 tablespoon (120 g) spelt flour, durum or emmer will also work
- 1 quart (1 L) oil or fat, for frying
- 1/3 cup (80 ml) honey
- Poppy seeds, for garnish
Instructions:
- Mix the ricotta and flour in a bowl until it becomes a dough. Form the dough into 1” balls.
- Heat the oil in a pot to 350°F (175°C). Fry the balls a couple at a time for 60 to 90 seconds. Turn them every 10 to 15 seconds to make sure they’re cooking evenly. At 60 seconds, take one out to check its color. You want them to be a nice deep golden brown. When they’re done, set them on a wire rack to drain over some paper towel. Repeat the process until all the globi are fried.
- Once all the globi have been fried, heat the honey just until it thins a bit. Dip the globi into the honey and coat them evenly, then sprinkle them with poppy seeds. Serve them forth with a healthy measure of good cheer. Io Saturnalia!