Globi (Roman Doughnuts) by Cato the Elder
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Traditional recipe
Yield: 16-20

1c ricotta cheese
1c whole wheat flour
1/2t nutmeg (optional)
1/4t salt (optional)
Honey
Poppy seeds

1. Heat enough lard, shortening, or oil to 375F in a dutch oven or other pot.  
You will need enough oil to deep fry the globi.

2. Mix the ricotta and flour in a bowl until a dough is formed.  Optionally, 
include nutmeg and salt in the dough.

3. Take a small amount of dough and roll it into a ball about 1 inch in diameter.

4. Deep fry the globi a few at a time until golden brown, a few minutes.  Remove 
to a rack to cool and drain while frying the rest.

5. Warm some honey to thin it then brush, roll, or otherwise coat the globi in 
honey.  Sprinkle with poppy seeds and serve while warm.

Note: The doughnuts are very bland by themselves.  The honey and poppy seeds 
really improve the flavor, as does a bit of salt and nutmeg.  Cinnamon, ginger,
other spices, or citrus zest may also be delicious.


Pizza globi
Yield: 16-20

1c shredded mozarella cheese
1c whole wheat flour
1/4c whole milk
1/4c minced pepperoni
1/2t salt
1T dried basil
1/2t garlic powder
1/2t onion powder

1. Prepare for deep frying as with the traditional recipe.

2. Mix the ingredients to form a dough.  Start with 1/8c of the milk and 
continue to add a splash at a time while mixing to find the right consistency.
The dough should be smooth and not too sticky. 

3. Take a small amount of dough and roll it into a ball about 1 inch in diameter.

4. Deep fry the glob a few at a time until golden brown, a few minutes.  Remove 
to a rack to cool and drain while frying the rest.

5. Serve while warm with a side of seasoned olive oil, marinara sauce, ranch
dressing, or plain.

Note: Experiment with other meats, fruits, or vegetables.


(C) 2020 Tom Canich <tom@canich.net>