flipDulcia Domestica, Honey-Stuffed Dates
Dulcia Domestica, Honey-Stuffed Dates
Why this dish? When Antoninus received senators and friends at his villas in Latium, the mensa secunda of an imperial banquet offered these stuffed dates, imported from the East — a measured luxury, reflecting an emperor who enjoyed a good table without falling into the debauchery of feasts.
Pitted dates, stuffed with walnuts and pine nuts, rolled in salt then candied in warm honey and pepper. Sweet, fragrant, and delicately spiced, these are the festive treats of refined Roman cuisine.
When I invite my friends to Lorium, I do not like excess, but I do not refuse a sweet at the end of the meal. One takes dates from the East, removes the pit, fills them with walnuts and pine nuts, passes them briefly in salt — yes, salt, do not laugh — then browns them in warm honey seasoned with pepper. A single one is enough to close the table worthily; there is no need to overindulge to entertain well.
- •Dates — about twenty (base)
- •Walnuts and pine nuts — a handful (stuffing)
- •Salt — a pinch for rolling (salty contrast)
- •Honey — a good bowl (candying)
- •Pepper — to taste (spice)
Dulcia Domestica, Honey-Stuffed Dates
Pitted dates, stuffed with walnuts and pine nuts, rolled in salt then candied in warm honey and pepper. Sweet, fragrant, and delicately spiced, these are the festive treats of refined Roman cuisine.
Why this dish? When Antoninus received senators and friends at his villas in Latium, the mensa secunda of an imperial banquet offered these stuffed dates, imported from the East — a measured luxury, reflecting an emperor who enjoyed a good table without falling into the debauchery of feasts.
When I invite my friends to Lorium, I do not like excess, but I do not refuse a sweet at the end of the meal. One takes dates from the East, removes the pit, fills them with walnuts and pine nuts, passes them briefly in salt — yes, salt, do not laugh — then browns them in warm honey seasoned with pepper. A single one is enough to close the table worthily; there is no need to overindulge to entertain well.
Ingredients (period version)
- Dates — about twenty (base)
- Walnuts and pine nuts — a handful (stuffing)
- Salt — a pinch for rolling (salty contrast)
- Honey — a good bowl (candying)
- Pepper — to taste (spice)
Ingredients
- Medjool dates — 20 (base)
- Walnut halves and pine nuts — 80 g (stuffing)
- Fine salt — 1 pinch (salty contrast)
- Honey — 150 g (candying)
- Freshly ground black pepper — 1/2 tsp (spice)
Method
- Pit the dates by slitting them open on one side.
- Roughly chop the walnuts and pine nuts, then stuff each date with the mixture.
- Quickly roll the stuffed dates in a pinch of salt.
- Heat the honey with the pepper in a pan until it becomes fluid and frothy.
- Add the dates and let them candy for 2 to 3 minutes, turning gently.
- Serve warm, drizzled with the peppered honey, in a bowl.
How it was made : Apicius gives the recipe for dulcia domestica: pitted dates stuffed with walnuts, pine nuts, or ground pepper, salted, then fried in honey. The sweet-salty-peppery contrast was highly prized by Romans, who liked to combine honey and pepper even in savory dishes.
The contemporary twist : Spear each date with a piece of caramelized walnut and serve on a slate with a pinch of fleur de sel: a Roman mignardise to end a dinner.
Sources : Apicius, De re coquinaria, book VII (Dulcia domestica)
Antoninus Pius · Charactorium
