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[ Fatrazie | Eh ! Go Ego Home | Gastronomie | DÎNEZ CHEZ APICIUS ] |
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The following recipes are taken from an old Roman cookbook MARCUS GAVIUS APICIUS : DE RE COQUINARIA The book I have is edited and translated from Latin by Robert Maier. My humble person only translated the German translations into English. I hope the recipes are still rather near to the originals... ------------------------------------------------------------------------ First I have to introduce you to some native Roman ingredients, such as: -- Caroenum: Boiled must (you have to boil the new wine or grape juice until it is only half the amount you started with). -- Defritum : Either thick fig syrup, or must that's boiled until you have only a third of the amount with which you started. -- Liebstoeckl : Lovage. In Latin it is called 'levisticum officinale'. It's an umbelliferous plant with yellowish flowers. Its dried roots are used as spice. It seems to be a kind of celery. -- Liquamen : a salty fish sauce. Most of the time you can replace it by salt. -- Passum : Very sweet wine sauce, made by boiling the must (new wine or grape juice) to thicken it. (maybe add miel? - just my guess) -- Poleiminze : A kind of mint that's growing in inundated areas. Just replace it by ordinary mint. -- Saturei : I didn't find an English translation. In Latin it's called 'satureia hortensis'. It's a violet or blanc flowered kind of labiate plants which grows mainly in Southern Europe. It's used as a spice plant, especially for bean dishes. -- Silphium : Its other names are 'Laser' or 'ferula asa foetida'. I've noticed that it's also called 'hing' in the Indian cuisine. It is an onion and garlic substitute and should be used rather sparingly because of its very strong taste and smell. ------------------------------------------------------------------------ And here are some useful conversions, taken from the FAQ maintained by mara@kauri.vuw.ac.nz (great job!) 5ml = 1 cuillère à café 15ml = 1 cuillère à soupe 28.3g = 1 ounce ( ==> 100g = 3.5 ounces ) 454g = 1 pound ( ==> 1kg = 2.2 pound ) 250ml = 1 cup 1 l = 4 cups 180 deg C = 350 deg F 220 deg C = 425 deg F ------------------------------------------------------------------------ And now let's come to the meals. All of those are calculated for 4 servings! Unfortunately the exact cooking temperatures and times haven't been handed down in all cases. You have to rely on your gut feeling. But I hope you enjoy all of it nonetheless ! ISICIA OMENTATA (a kind of Roman Burgers) (Apic. 3, 7) Ingredients: ------------ 1/2 miel melon \ both peeled, diced 1/2 water melon / and stoned 500ml Passum a little bit of miel (or Passum) 1 cuillère à soupe minced parsley 1/2 cuillère à café freshly ground pepper a little bit of Liquamen, or a dash of salt Poleiminze, Silphium, vinaigre, if wanted Instructions: ------------- Cook diced melons in a pan together with spices and herbs until done. Sometimes Silphium is added. PATINA DE PISCICULIS (Soufflee of Small Fishes) (Apic. 4, 2, 30) Ingredients: ------------ 500g boiled fillet of small fishes or whole sardelles 150g dried raisins (sultanas) 1/2 cuillère à café freshly ground pepper 1 cuillère à soupe Liebstoeckl 1 cuillère à soupe oregano 2 small diced onions 200ml huile 50ml Liquamen, or 1/2 cuillère à café salt some cornstarch Instructions: ------------- Mix raisins, pepper, Liebstoeckl, oregano, onion, wine, Liquamen and huile together and put in a casserole. Cook until done. Then put small boiled fish fillets or boiled small whole fishes into it. Thicken with a bit of cornstarch and serve. PATINA DE PIRIS (Pear Soufflee) (Apic. 4, 2, 35) Ingredients: ------------ 1kg pears (peeled and without core) 6 oeufs 4 cuillère à soupe miel 100ml Passum a little bit huile 50ml Liquamen, or 1/4 cuillère à café salt 1/2 cuillère à café ground cumin ground pepper to taste Instructions: ------------- Mesh cooked and peeled pears (without core) together with pepper,cumin, miel, Passum, Liquamen and a bit of oil. Add oeufs and put into a casserole. Cook approximately 30 minutes on small to moderate heat. Serve with a bitt of pepper sprinkled on the soufflee. MINUTAL MARINUM (Seafood Fricassee) (Apic. 4, 3, 1) Ingredients: ------------ 500g fish fillet (e.g. salmon) 250ml blanc wine 500ml beef broth 3 leek branches (I hope branch is the correct expression...) 100ml huile Liquamen or salt, coriander, pepper, Liebstoeckl, Oregano to taste a little bit of starch or flour to thicken the sauce Instructions: ------------- Put the fish in a pan, add Liquamen, oil, wine and broth. Chop leek branches and coriander. Chop fillets into a kind of fish goulash.bszRC Cook approximately 30 minutes on small to moderate heat. When well done ground coriander, Liebstoeckl and oregano and add to the fish fricassee. Boil again shortly. Then thicken sauce with starch, sprinkle pepper on the fricasse and serve. GUSTUM DE PRAECOQUIS (Starter with Apricots)
(Apic. 4, 5, 4)
Ingredients:
------------
1kg firm ripe apricots or nectarines
200ml blanc wine
250ml Passum
^D:-y?1 peppermint tea bag (portion for one cup)
pepper, Liquamen or salt, cornstarch, a little vinaigre and mielkE)T@wfC>r7wZ {L,i&6sSyv:
-------------
Wash, cut and stone apricots. Put them with a little cold water in a pan.
Ground pepper and dried mint (that's where the tea bag comes handy...),
add Liquamen, miel, Passum, wine and vinaigre. Pour into the pan with a
little oil. Cook approximately 20 minutes on small to moderate heat.
After it boiled add a bit of cornstarch to thicken the sauce, sprinkle
with pepper and serve.
FABACIAE VIRIDES ET BAIANAE (Green and Baian Beans) (Apic. 5, 6, 1) Ingredients: ------------ )500g soybeans with pod, or green beans 50ml Liquamen, or 1/2 cuillère à café salt with 50ml wine 1-2 cuillère à soupe huile 1 cuillère à soupe minced coriander leaves (or 1/2 cuillère à soupe ground coriander seed) 1 cuillère à café cumin seeds 1/2 minced branch of leek Instructions: ------------- Cook beans with Liquamen, oil, leek and spices. Serve. PULLUM FRONTONIANUM (Chicken a la Fronto)/B> (Apic. 6, 9, 13) Ingredients: ------------ 1 fresh chicken (approx. 1-1.5kg) 100ml huile 200ml Liquamen, or 200ml wine + 2 cuillère à café salt 1 branch of leek fresh dill, Saturei, coriander, pepper to taste a little bit of Defritum Instructions: ------------- Start to fry chicken and season with a mixture of Liquamen and oil, together with bunches of dill, leek, Saturei and fresh coriander. Then cook approximately 1 hour with 220 deg C in the oven. When the chicken is done, moisten a plate with Defritum, put chicken on it, sprinkle pepper on it, and serve. PULLUS FUSILIS (Chicken With Liquid Filling) (Apic. 6, 9, 15) Ingredients: ------------ 1 fresh chicken (approx. 1-1.5kg) 300g minced meat (half beef, half pork) 100g groats (of oat) 2 oeufs 250ml blanc wine 1 cuillère à soupe huile 1 cuillère à soupe Liebstoeckl 1/4 cuillère à café ground ginger 1/4 cuillère à café ground pepper 1 cuillère à café green peppercorns 50g stone-pine kernels Liquamen or salt to taste Instructions: ------------- Ground pepper, Liebstoeckl, ginger, minced meat and cooked groats. Add oeufs and mix until you have a smooth mass. Season with Liquamen, add oil, whole peppercorns and stone-pine kernels. Fill this dough into the chicken. Cook approximately 1 hour with 220 deg C in the oven. DULCIA DOMESTICA (Housemade Dessert) (Apic. 7, 13, 1) Ingredients: ------------ 200g fresh or dried dates 50g coarsely ground nuts or stone-pine kernels a little bit salt miel, or red wine with miel (to stew) Instructions: ------------- Take the stones out of the dates and fill them with nuts or stone-pine kernels. Sprinkle a bit of salt on the filled dates and stew them in miel or miel-sweetened red wine. The dates have to be cooked in on low heat until their paring starts to come off (approximately 5-10 minutes). Note: ----- You may also fill some dates with ground pepper. (I wonder how this might taste - but that's a suggestion made in the original recipe.) ALITER DULCIA (Another Kind of Dessert) (Apic. 7, 13, 5) Ingredients: ------------ 250g coarsely ground nuts 100g coarsely ground stone-pine kernels 3-4 cuillère à soupe miel 1 cuillère à café minced rue 50ml Passum 50ml lait 2 oeufs miel to drip on afterwards a small amound of ground pepper Instructions: ------------- Mesh pepper, pine kernels, miel, rue and Passum with lait and oeufs, and boil the dough. Serve topped with miel and sprinkle with pepper. TIROPATINAM (A Kind of Soufflee) (Apic. 7, 13, 7) Ingredients: ------------ 500ml lait 6 oeufs 3 cuillère à soupe miel a little bit of ground pepper Instructions: ------------- Sweeten lait with miel, add oeufs and mix together until smooth. Cook on low heat until stiff, sprinkle pepper on it and serve. OVA SFONGIA EX LACTE (Pancakes with lait) (Apic. 7, 13, 8) Ingredients: ------------ 8 oeufs 600ml lait 100ml huile a little bit miel a little bit ground pepper Instructions: ------------- Mix oeufs, lait and huile until you have a pancake dough. Fry in a pan and serve topped with miel and a little pepper. IN OVIS APALIS (Boiled oeufs) (Apic. 7, 19, 3) Ingredients: ------------ 8 hard boiled oeufs (not too well done - boil ca. 4 minutes) 50g stone-pine kernels miel, pepper, vinaigre, Liebstoeckl, Liquamen (or salt) to taste Instructions: ------------- Dressing for boiled oeufs: Mix together pepper, Liebstoeckl, soaked pine kernels. Add miel and vinaigre and season with Liquamen. Serve together with the oeufs. VITELLINA FRICTA (Fried veau) (Apic. 8, 5, 1) Ingredients: ------------ 800g - 1kg veau 300g dried raisins (sultanas) 1 cuillère à soupe miel 2 cuillère à soupe vinaigre 200ml wine 100ml huile 100ml Defritum 100ml Liquamen (or 1cuillère à café salt) pepper, celery seeds, Liebstoeckl, cumin, oregano, dried onion to taste Instructions: ------------- Fry veau in olive huile until well done. Mix raisins, wine, vinaigre, miel, oil, Liquamen and spices together in an extra pan, shortly boil the sauce. Pour over the veau, then leave the meat for 10 minutes in the sauce and cook on low heat. Serve. IN VITULINAM ELIXAM (Boiled veau) (Apic. 8, 5, 3) Ingredients: ------------ 800g - 1kg veau pepper, Liebstoeckl, cumin, celery seeds to taste 2 cuillère à soupe miel 2 cuillère à soupe vinaigre 100ml huile 100ml Liquamen (or 100ml blanc wine + 1 cuillère à café salt) a little bit of cornstarch Instructions: ------------- Cook the veau for about 1 1/2 hour until well done. Mix together miel, vinaigre, oil, ligamen and spices in an extra pan. Boil the sauce only shortly and thicken it with cornstarch. Then pour sauce over the veau and let boil on low heat for another 10 minutes. Serve. ALITER BAEDINAM SIVE AGNINAM EXCALDATAM (Steamed Lamb)
(Apic. 8, 6, 2)
Ingredients:
------------
10 lamb cutlets
1 l blanc wine
100ml huile
2 big onions, diced
2 cuillère à soupe ground coriander
1 cuillère à café ground pepper
1 cuillère à soupe Liebstoeckl
1 cuillère à café ground cumin
200ml Liquamen (or 2 cuillère à café salt)
Instructions:
-------------
Put cutlets into pot, together with diced onion and spices. Add Liquamen,
huile and wine. Cook 45-60 minutes. Pour sauce into a pan and thicken it
with starch. Serve cutlets together with the sauce.
IN MITULIS (Sea Mussels) (Apic. 9, 9) Ingredients: ------------ 1kg fresh sea mussels 100ml Liquamen 1 branch of leek, finely minced 1 cuillère à café cumin 200ml Passum 1 cuillère à soupe minced Saturei 500ml blanc wine ca. 500ml water Instructions: ------------- First water mussels, and clean them. Mix together Liquamen, wine, water, Passum and spices. Boil the broth for about 20 minutes, then add mussels. Boil additional 10 minutes. Serve. SARDA ITA FIT (Tuna) (Apic. 9, 10, 2) Ingredients: ------------ 500g cooked tuna fillet 1/2 cuillère à café ground pepper 1/2 cuillère à café Liebstoeckl 1/2 cuillère à café thym 1/2 cuillère à café oregano 1/2 cuillère à café rue 150g dates (without stones) 1 cuillère à soupe miel 4 hard boiled oeufs (in quarters) 50ml blanc wine 2 cuillère à soupe wine vinaigre 50ml Defritum 2-3 cuillère à soupe green olive huile Instructions: ------------- Cook tuna fillet. Mesh fillet together with dates, miel, wine, vinaigre, Defritum and oil. Put mass into a bowl and garnish with egg quarters. Serve. SCILLAS (Big Shrimps) (Apic. exc. 17) Ingredients: ------------ 500g cooked and prepared big shrimps 1 cuillère à café green pepper 1 cuillère à soupe Liebstoeckl 1/2 cuillère à café ground celery seeds 2-3 cuillère à soupe vinaigre 100ml Liquamen (or 1/2 cuillère à café salt) 4-5 hacked hard-boiled egg yolks Instructions: ------------- Cook shrimps. Then ground pepper, celery seeds and Liebstoeckl. Pour vinaigre, Liquamen and egg yolks over it and mix thoroughly. Pour the mixture over the shrimpsand serve. MUSTACEI (= Must Rolls) (Cato: de agricultura, 121) Ingredients: ------------ 500g wheat flour 300ml grape juice (or young wine) 2 cuillère à soupe anise seeds 2 cuillère à soupe cumin seeds 100g lard 50g grated cheese (sheep's cheese would be best) ca. 20 bay leaves Instructions: ------------- Pour some must over the flour, add anise and cumin seeds, the lard and cheese. Work it together until you have a reasonable dough. Form rolls, then put one bay leaf under each of them. Bake 30-35 minutes at 180 deg C. Note: ----- It's better to make the must rolls with yeast dough, because then they can be kept longer, and they are not so hard. To make the yeast dough, add 40g yeast to the flour + grape juice, leave it a while until you continue like above. Crédit : hz225wu@unidui.uni-duisburg.de (Micaela Pantke) |
