Dinner in antiquity was almost always a social affair shared with a few close friends at someone’s home.
Do you imagine that all ancient Romans spent their time indulging in lavish banquets? Ordinary people ate ordinary meals that were not very different from what we eat today.
Tasting Rome: Fresh Flavors & Forgotten Recipes from an Ancient City is a well-researched cookbook that delciously defines Roman culinary tradition.
It has been over a year since I last blogged about ancient Roman cooking, even though I have tried a few more recipes in the meantime, as people who follow me on Twitter or Facebook have probably n…
Tasting the flavors of the distant past: Try this tasty Ancient Roman recipe for Parthian chicken!
Taste the culinary history of Rome with this delicious and filling 2,000-year-old recipe for pork and apricot ragout.
Do you imagine that all ancient Romans spent their time indulging in lavish banquets? Ordinary people ate ordinary meals that were not very different from what we eat today.
The Roses of Heliogabalus, Leo Reiffenstein, 1891 Laura from Silk Road Gourmet has made garum (she discusses garum brilliantly HER...
The weird meets the wonderful in this show-stopper of a Roman sweet-cheese dish that will see you sneaking more of it long after you've had your fair share. Derived from a 2,000-year-old recipe by Apicius and a bronze 'pastry' clam shell mold found at Pompeii, hypotrimma with defrutum glazed spelt biscuits is a stunning example of the complexity and sophistication of Imperial Roman culinary culture and flavour preferences.
A simple and delicious side dish that might have been served in Ancient Rome.
It took me a few weeks to build up the courage to make this dish. I've tried a few simple Roman dishes, namely boiled Farro with olive oil. I cheated and added salt, garlic powder, and tomatoes ... not authentically Roman, but who cares. But back to the reason I have delayed in making this dish: asafoetida. Yes, it does smell like it reads -- fetid ass. The stuff stinks like a dead mouse left in a desk drawer. It scared me and I am not afraid of much (except spiders). Asafoetida (Ferula assafoetida) is a spice derived from the root of a fennel-like plant and is also known as Devil's Dung. That pretty much sums up the smell. Anyway, I built up the courage and since I have twelve pounds of chicken thighs (which I despise) mistakenly purchased because someone (who shall remain nameless) thought they were chicken breasts, I decided to give it a go. Here is the recipe from Apicius: "pullum aperies a naui et in quadrato ornas, teres piper ligusticum carei modicum, suffunde liquamen, uino temperas. conponis in cumana pullum et condituram super pullum facies. laser uiuum in tepida dissoluis, et in pullum mittis simul et quoques. piper aspersum inferes." Translated ... "Draw the chicken from the rear and cut it into quarters. Pound pepper, lovage, a little caraway, pour on liquamen, flavour with wine. Arrange the chicken pieces in a ceramic dish, put the sauce over the chicken. Dissolve fresh laser in warm water and put it straightaway on the chicken and cook it. Sprinkle with pepper and serve." Given that Apicius provides no measurements with his recipes, I did an internet search and found the following recipe at www.parthia.com: Ingredients: 4 pieces chicken (breast or leg) ground black pepper 6 fl oz (3/4 Cup/170 ml) red wine 2 tablespoons (30 ml) garum (liquamen; substitute Vietnamese nuoc mam) 1/2 teaspoon laser (substitute asafetida powder or 5 drops asafetida tincture) 2 teaspoons chopped fresh lovage or celery leaf 2 teaspoons caraway seeds Directions: Place the chicken in a casserole dish and sprinkle it liberally with pepper. Combine the wine, fish sauce and asafoetida, add the lovage and caraway seeds and pour over the chicken. Cover and bake in a pre-heated oven at 375° F (190° C/gas mark 5) for 1 hour. Half-way through the cooking time remove the lid to brown the chicken. Serve with a little of the sauce poured over the meat. As you can imagine, when cooking using recipes from some odd 2,000 years ago, some of the ingredients must be substituted. This was the case with the laser, garum, and lovage. For the laser, asafoetida powder was substituted. Vietnamese fish sauce was substituted for the garum. I couldn't find a decent substitute for lovage so I substituted the dried fruit of ajwain. Some sources say that ajwain is the dried fruit of lovage, other sources disagree. I should have listened to the sources that disagreed. Modern Ingredients When I applied the cooking sauce, the pepper was washed away. Next time I will pound the pepper into the chicken as Apicius recommended. Pre cooking You can usually tell whether or not something will taste good when cooked if it does not smell foul pre-cooking. Despite the presence of asafoetida and fish sauce the chicken had a pleasant aroma once all the ingredients were assembled. During the cooking process a delicious aroma, which was unlike anything I had experienced, began to permeate the house. The aroma was faintly reminiscent of East Indian cooking, but very different. Post cooking Not a pretty dish, but during the cooking process the wine-colored cooking liquid turns a brownish which is more appealing to the eye. I don't like to eat wine-colored chicken. The predominant flavor of the cooked chicken is the asafoetida which lends a fried onion flavor to the dish. The wine adds a subtle flavoring and I don't taste the fish sauce, carroway seed, or black pepper at all. Unfortunately, the ajwain fruit has given the dish a slightly bitter flavor. Ajwain has an extremely strong petrolchemical aroma before it is cooked and is not pleasant at all in the dish. The other thing I noticed about the dish is that it is not salty at all. This could be because my fish sauce was too old -- I noticed that salt crystals had precipitated and were visible in the bottom of the bottle. I ended up adding a pinch of salt to my chicken and ate it with a side of farro and fresh tomato (I know ... un-Roman!). Despite my complaints about the dish, I recommend it and I will cook it again. Next time though using fresh fish sauce, fresh lovage, and chicken breasts.
The flavours of ancient Rome come to life in this decadent 2,000-year-old recipe straight from the pages of Apician cookbook 'De Re Coquinaria'.
Pass the Garum offers up a taste of history by recreating Ancient Rome one recipe at a time. Come and eat like the ancients!
Les professeurs ont souvent d’excellentes idées (merci Madame Druez). Comme celle de faire découvrir aux élèves la cuisine romaine au travers de l’organisation d’un Top Chef Latin, ce qui m’a donné l’occasion de me pencher un peu, avec ma fille et une de ses amies, sur les subtilités de la cuisine antique. Pour moi, il n’y a rien de tel que cette plongée dans le quotidien pour nous aider à comprendre la culture de nos anciens, les similitudes et les différences avec le monde d’aujourd’hui. Avec mes deux marmitonnes, nous avons cet après-midi là joué avec les aromates, les épices, le miel, l’huile d’olive et les fruits secs, le garum (remplacé par le contemporain Nuoc Mam vietnamien), le porto en guise de defrutum pour tenter de recréer des recettes du De Re Coquinaria attribuées à Apicius. Le résultat fut proche à la fois des saveurs de l’Italie d’aujourd’hui (saltimbocca a la romana), du sucré salé de la cuisine vietnamienne, des arômes de certains plats indiens ou moyen-orientaux (la coriandre, les dattes, les pignons) tout en étant différent de toutes ces cuisines. Une délicieuse découverte. Intéressant personnage que ce Marcus Gavius Apicius, lointain ancêtre de nos cuisiniers stars modernes. Riche personnalité romaine du 1er siècle, gourmand raffiné, excessif, débauché même selon certains, allant jusqu’à se suicider parce qu’il estimait n’avoir plus les moyens financiers d’assouvir ses passions, sa renommée nous est parvenue au travers d’un recueil de recette compilé plus de trois siècles après sa mort, De Re Coquinaria. Certaines de ces recettes sont-elles d’Apicius lui-même ? Qui peut le savoir aujourd’hui. Elles sont surtout une photographie un peu sépia de la cuisine appréciée de la haute société du IVème siècle, riche en épices, en herbes et ingrédients venus de tous les coins de l’Empire. Des plats aigres-doux, sucrés-salés et des associations de saveurs qui rappellent fortement celles de l’Asie ou du Moyen-Orient d’aujourd’hui, la cuisine-fusion à l’antique en quelque sorte. Nous avions comme référence les recettes de ce site consacré à l’antiquité grecque et romaine, avant d’avoir le texte latin lui-même. Ce qui fait que j’ai utilisé de la sauge fraiche pour parfumer le poulet, faute de sarriette, alors qu’elle n’était pas mentionnée dans la recette originale. Cela dit, je ne crois pas avoir fait un trop gros contresens, la sauge était très utilisée à l’époque et bien en accord avec les viandes blanches. N’ayant pas d’aneth frais, je l’ai remplacé par des graines d’aneth, broyé au mortier. Un vin doux rapporté de la frontière espagnole, type Porto, a tenu lieu de defrutum, le moût de raisin réduit qui servait à assaisonner les plats – qui existe toujours en Italie sous le nom de saba (voir le très bon article d’Edda à ce sujet). J’ai ajouté du laurier, et 1 cc d’origan sec pour remplacer la sarriette qui me manquait (après tout, on a le droit d’interpréter un peu). Au final, nous ne saurons jamais si le résultat obtenu était vraiment similaire au plat antique. Disons qu’il était dans l’esprit. Apicius 246. Pullum Frontonianum Pullum praedura, condies liquamine, oleo mixto, cui mittis fasciculum aneti, porri, satureiae et coriandri viridis et coques. Ubi coctus fuerit, levabis eum, in lance defrito perungues, piper aspargis et inferes. Poulet à la fronton (Pour 6) 1 poulet huile d’olive 1 poireau ½ botte d’aneth frais (ici remplacé par 2 cuillères à café de graines d’aneth pilées) ½ botte de coriandre fraîche ½ botte de sarriette ou 2 cc de sauge fraiche ciselée 2 feuilles de laurier 1 cuillère a café c d’origan sec 25cl de defrutum (peut être remplacé par du moderne porto ou malaga) 2-3 cuillères à café de garum (nuoc mâm) poivre du moulin Couper le poulet en morceaux. Le faire revenir à feu moyen dans une cocotte en fonte, avec un fond d’huile d’olive et deux feuilles de laurier Pendant ce temps, préparer les aromates : éplucher, laver le poireau. Le hacher grossièrement. Laver, essorer les herbes (aneth, coriandre). Les attacher en bouquet. Hacher légèrement les feuilles de sarriette ou les feuilles de sauge. Une fois le poulet bien doré, ajouter les aromates et 1 cc de garum. Couvrir et laisser mijoter à feu doux 25 minutes ou jusqu’çà ce que le poulet soit cuit à cœur. Au terme de la cuisson du poulet, le retirer de la cocotte. Réserver au chaud. Oter le bouquet d’aromates du jus de cuisson. Déglacer au défritum. Assaisonner de poivre et de 2 cc de garum. Laisser reduire la sauce à feu moyen une dizaine de minutes. Dresser le poulet sur un plat de service. Napper avec la sauce bien chaude et servir immédiatement. Pour suivre, nous avons fait un petit dessert maison (dulcia domestica : douceur de la maison) de dattes farcies aux pignons et roulées dans du miel très proche des desserts orientaux actuels – à ceci près qu’il est assaisonné de sel (que nous n’avons pas mis, encore une fois je n’avais pas eu le texte latin avant) et de poivre moulu. Facile et ma foi très bon. Dulcia domestica: palmulas uel dactylos excepto semine, nuce uel nucleis uel pipere trito infercies. sale foris contingis, frigis in melle cocto, et inferes. Dattes fourrées aux pignons et miel (pour 30 pieces) 30 dattes 3 cuillères à soupe abondantes de pignons 2-3 cuillères à soupe de miel poivre du moulin Faire griller les pignons dans une poêle à sec. Dénoyauter les dattes. Les farcir de pignons. Dans un sautoir faire chauffer le miel à feu doux. Incorporer les dattes et les enrober délicatement de miel chaud, laisser cuire quelques minutes. Servir tiède, saupoudré de poivre du moulin.
Week 10: We prepared several Roman dishes and had a grand feast. Imagine Italian food without tomatoes or pasta. The Ancient Romans ate a ...
Recette Entrée Fête médiévale et porée blanche - Recette Ptitchef
Recreating authentic Ancient Roman Recipes and Menus - Come and eat like the ancients!
Préparez l'hypocras médiéval au vin blanc et aromatisé au miel et aux épices : gingembre, cannelle, clou de girofle...
Do you imagine that all ancient Romans spent their time indulging in lavish banquets? Ordinary people ate ordinary meals that were not very different from what we eat today.
We usually associate fish sauce with Southeast Asian cooking. But it turns out the briny condiment also has deep roots in Europe, dating back to the Roman Empire. What caused its decline? Historians say it boils down to taxes, and pirates.
Pullum Parthicum, or Chicken, Parthian-Style, can be found in the sixth book Aëropetes . It’s a dish of fried chicken, simmered in a wine and herb sauce featuring laser, lovage, and caraway. It hails from the vast Parthian Empire, a major political power based in ancient Iran, located on the Silk R
Bonjour à tous, Je me suis inspirée d'une recette trouvée dans un livre de recettes médiévales. Cette tourte au porc ne ressemble en rien aux tourtes à la viande modernes que vous connaissez C'est une tourte à a viande sucrée, aux senteurs de miel...
The legacy of the ancient Romans – from both the time of the Roman Republic (509-27 BCE) and the time of the Roman Empire (27 BCE - 476 CE) – exerted a significant influence on succeeding cultures and...
Dimanche, je vous ai donné quelques clés de l'alimentation au Moyen-Âge et je me suis lancée un défi : recréer les plats du repas médiéval que j'ai dégusté il y a 1 an. Je vous rappelle que je ne dispose pas des recettes et que ma démarche est purement...
In ancient Rome, food was a bargaining chip for position for slaves and nobles alike. At the center of Feast Of Sorrow is real-life nobleman Apicius, who inspired the oldest surviving cookbook.
Period: Imperial. Date: ca. 3rd century A.D.. Culture: Roman. Medium: silver. Dimensions: Length 6 3/8 in. (16.2 cm). Classification: Gold and Silver. Credi...
Do you imagine that all ancient Romans spent their time indulging in lavish banquets? Ordinary people ate ordinary meals that were not very different from what we eat today.
Ancient Romans were acutely in tune with their personal health, here are 8 tips that you should know
The British Museum’s holdings of Roman antiquities, broadly covering about 800 years, from the early Republic through the collapse of the western Empire, are so vast that only a very small pe…
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