 |
 |
|
|
||
|
Ricette
antica Roma 1 - 2
|
||
|
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: I didn't find an English translation. In Latin it's 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 honey? - 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 white 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 5ml = 1 tsp 15ml = 1 tblsp 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
Unfortunately the exact cooking temperatures and times haven't been
handed down in all cases. ISICIA OMENTATA (a kind of Roman Burgers) Ingredients: 500g minced meat 1 french roll, soaked in white wine 1/2 tsp freshly ground pepper 50ml Liquamen (can be replaced by 1/2 tsp salt + a little white wine) some stone-pine kernels and green peppercorns a little Caroenum Baking foil Instructions: Mix minced meat with the soaked french roll. Ground spices and mix into the meat. Form small burgersPEPONES ET MELONES (Water and Honey Melons) Ingredients: 1/2 honey melon \ both peeled, diced 1/2 water melon / and stoned 500ml Passum a little bit of honey (or Passum) 1 tblsp minced parsley 1/2 tsp freshly ground pepper a little bit of Liquamen, or a dash of salt Poleiminze, Silphium, vinegar, if wanted Instructions: Cook diced melons in a pan together with spices and herbs until done. Sometimes Silphium is added. Ingredients: 500g boiled fillet of small fishes or whole sardelles 150g dried raisins (sultanas) 1/2 tsp freshly ground pepper 1 tblsp Liebstoeckl 1 tblsp oregano 2 small diced onions 200ml oil 50ml Liquamen, or 1/2 tsp salt some cornstarch Instructions: Mix raisins, pepper, Liebstoeckl, oregano, onion, wine, Liquamen and oil together and put in a casserole. Ingredients: 1kg pears (peeled and without core) 6 eggs 4 tblsp honey 100ml Passum a little bit oil 50ml Liquamen, or 1/4 tsp salt 1/2 tsp ground cumin ground pepper to taste Instructions: Mesh cooked and peeled pears (without core) together with pepper,cumin, honey, Passum, Liquamen MINUTAL
MARINUM (Seafood Fricassee)
Ingredients: 500g fish fillet (e.g. salmon) 250ml white wine 500ml beef broth 3 leek branches (I hope branch is the correct expression...) 100ml oil 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 leekbranches and coriander. Chop fillets Ingredients: 1kg firm ripe apricots or nectarines 200ml white wine 250ml Passum ^D:-y?1 peppermint tea bag (portion for one cup) pepper, Liquamen or salt, cornstarch, a little vinegar and honeyk Instructions: Wash, cut and stone apricots. Put them with a little cold water in a pan. Ground pepper and dried Ingredients: 500g soybeans with pod, or green beans 50ml Liquamen, or 1/2 tsp salt with 50ml wine 1-2 tblsp oil 1 tblsp minced coriander leaves (or 1/2 tblsp ground coriander seed) 1 tsp cumin seeds 1/2 minced branch of leek Instructions: Cook beans with Liquamen, oil, leek and spices. Serve. Ingredients: 1 fresh chicken (approx. 1-1.5kg) 100ml oil 200ml Liquamen, or 200ml wine + 2 tsp 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, Ingredients: 1 fresh chicken (approx. 1-1.5kg) 300g minced meat (half beef, half pork) 100g groats (of oat) 2 eggs 250ml white wine 1 tblsp oil 1 tblsp Liebstoeckl 1/4 tsp ground ginger 1/4 tsp ground pepper 1 tsp green peppercorns 50g stone-pine kernels Liquamen or salt to taste Instructions: Ground pepper, Liebstoeckl, ginger, minced meat and cooked groats. Add eggs and mix until you have a Ingredients: Instructions:
Ingredients: 250g coarsely ground nuts 100g coarsely ground stone-pine kernels 3-4 tblsp honey 1 tsp minced rue 50ml Passum 50ml milk 2 eggs honey to drip on afterwards a small amound of ground pepper Instructions: Mesh pepper, pine kernels, honey, rue and Passum with milk and eggs, andboil the dough. Ingredients: 500ml milk 6 eggs 3 tblsp honey a little bit of ground pepper Instructions: Sweeten milk with honey, add eggs and mix together until smooth. Cook on low heat until stiff, Ingredients:
Instructions:
Ingredients:
Instructions:
Ingredients:
Ingredients: 10 lamb cutlets 1 l white wine 100ml oil 2 big onions, diced 2 tblsp ground coriander 1 tsp ground pepper 1 tblsp Liebstoeckl 1 tsp ground cumin 200ml Liquamen (or 2 tsp salt) Instructions: Put cutlets into pot, together with diced onion and spices. Add Liquamen, oil and wine. Cook 45-60 Ingredients: 1kg fresh sea mussels 100ml Liquamen 1 branch of leek, finely minced 1 tsp cumin 200ml Passum 1 tblsp minced Saturei 500ml white wine ca. 500ml water Instructions: First water mussels, and clean them. Mix together Liquamen, wine, water, Passum and spices. |
||