Ancient roman recipes

Stew pork with leek and quinces

Difficulty
Easy
Method

In a saucepan, combine the wine and pork meat, cut into chunks. Bring to a boil, reduce and simmer until the meat is tender. Fry in olive oil chopped carrots, garlic cloves sliced ​​and chopped celery

Chicken a la varius (Pullus varianus)

Difficulty
Average
Method

Chicken pieces are washed and dried. Rubbed sparingly with salt and pepper, and fry over high heat in olive oil. In the mortar is crushed savory and coriander, make wine, fish sauce, put it cut into

Ancient meatballs (Isicia omentata)

Difficulty
Easy
Method

Mix all ingredients except wine. Formed into small balls. Fried in wine. * Original Marcus Gavius ​​Apicius: cut meat into small pieces, put it in a mortar, add it to the middle of the bread, which

Zapenkanka pear (Patina de piris)

Difficulty
Easy
Method

Pears are cooked in wine, honey, cumin, soy sauce and olive oil. Broken, mixed with beaten eggs. Pour into a buttered baking dish and bake 30 minutes at 180 C. Sprinkle with pepper. * Original

Paste fresh feta cheese (Moretum)

Difficulty
Very easy
Method

All stir well. * Original Marcus Gavius ​​Apicius: Put in a mortar savory, mint, rue, arugula, catnip, dandelion, blashnitsa, coriander, celery, thyme, leek leaves, leaves, onion, garlic, pepper, salt

Ancient fish sauce for seasoning (Garum)

Difficulty
Easy
Method

In a saucepan put water and stir so salt that put raw egg floating on top. Pour a whole fish, add oregano and boil until the liquid begins to thicken. Allow to cool and strain through a cloth. The