Globi
Ancient Recipe
“Mix the cheese and spelt in the same way, sufficient to make the number desired. Pour lard into a hot copper vessel, and fry one or two at a time, turning them frequently with two rods, and remove when done. Spread with honey, sprinkle with poppy-seed, and serve.”1
BAR’s variation
½ cup ricotta cheese
½ cup spelt or wheat flour
Oil or lard for frying
¼ cup honey
Poppy seeds for garnish
Instructions: Combine cheese and flour well to form a dough—start with a spoon, but you may need to use your hands. Form dough into little balls; a teaspoon or cookie dough scoop works well for this. The larger the ball, the longer the fry time (and the easier it is to burn the outside and undercook the inside).
Heat the oil or lard to a medium heat. You can either place ½ to 1 inch of oil or lard in the pan and turn the ball often, or deep fry and wait for it to rise—whichever method you prefer. (I found deep frying easier.)
Once globi are golden on the outside, remove from the heat and serve immediately. Drizzle or toss in honey, and sprinkle with poppy seeds. I also used cinnamon on a couple, to which the Romans would have had access, but which Cato does not name.