Ricette antica Roma 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 

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)

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 burgers 
and put pine kernels and peppercorns into them. Put them into baking foil and grill them together with Caroenum.
PEPONES 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. Cook until done. 
Then put small boiled fish fillets or boiled small whole fishes into it. Thicken with a bit of cornstarch and serve.

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 and a bit of oil. 
Add eggs 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)

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 into a kind of fish 
goulash. 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.

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 mint (that's where the tea 
bag comes handy...), add Liquamen, honey, Passum, wine and vinegar. 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.

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, 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.

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 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.

Ingredients:
200g fresh or dried dates
50g coarsely ground nuts or stone-pine kernels a little bit salt honey, or red wine with honey (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 honey or honey-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.)


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. Serve topped with honey 
and sprinkle with pepper. TIROPATINAM (A Kind of Soufflee)
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, sprinkle pepper  on it and serve.

Ingredients:
8 eggs
600ml milk
100ml oil a little bit honey a little bit ground pepper

Instructions:
Mix eggs, milk and oil until you have a pancake dough. Fry in a pan and serve topped with honey
and a little pepper.

Ingredients:
8 hard boiled eggs (not too well done - boil ca. 4 minutes)
50g stone-pine kernels honey, pepper, vinegar, Liebstoeckl, Liquamen (or salt) to taste

Instructions:
Dressing for boiled eggs: Mix together pepper, Liebstoeckl, soaked pine kernels. Add honey and vinegar and
season with Liquamen. Serve together with the eggs.

Ingredients:
800g - 1kg veal
300g dried raisins (sultanas)
1 tblsp honey
2 tblsp vinegar
200ml wine
100ml oil
100ml Defritum
100ml Liquamen (or 1tsp salt) pepper, celery seeds, Liebstoeckl, cumin, oregano, dried onion to taste

Instructions:
Fry veal in olive oil until well done. Mix raisins, wine, vinegar, honey, oil, Liquamen and spices together in an extra
pan, shortly boil the sauce. Pour over the veal, then leave the meat for 10 minutes in the sauce and cook on low heat.


Ingredients: 800g - 1kg veal pepper, Liebstoeckl, cumin, celery seeds to taste 2 tblsp honey 2 tblsp vinegar 100ml oil 100ml Liquamen (or 100ml white wine + 1 tsp salt) a little bit of cornstarch Instructions: Cook the veal for about 1 1/2 hour until well done. Mix together honey, vinegar, oil, ligamen and spices in an extra pan.
Boil the sauce only shortly and thicken it with cornstarch. Then pour sauce over the veal and let boil on low heat for
another 10 minutes.

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  minutes. 
Pour sauce into a pan and thicken it with starch. Serve cutlets together with the sauce.
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.  
Boil the broth for about 20 minutes, then add mussels. Boil additional 10 minutes.

SARDA ITA FIT (Tuna Ingredients: 500g cooked tuna fillet 1/2 tsp ground pepper 1/2 tsp Liebstoeckl 1/2 tsp thyme 1/2 tsp oregano 1/2 tsp rue 150g dates (without stones) 1 tblsp honey 4 hard boiled eggs (in quarters) 50ml white wine 2 tblsp wine vinegar 50ml Defritum 2-3 tblsp green olive oil Instructions: Cook tuna fillet. Mesh fillet together with dates, honey, wine, vinegar,Defritum and oil.
Put mass into a bowl and garnish with egg quarters. Serve
SCILLAS (Big Shrimps) Ingredients: 500g cooked and prepared big shrimps 1 tsp green pepper 1 tblsp Liebstoeckl 1/2 tsp ground celery seeds 2-3 tblsp vinegar 100ml Liquamen (or 1/2 tsp salt) 4-5 hacked hard-boiled egg yolks Instructions: Cook shrimps. Then ground pepper, celery seeds and Liebstoeckl. Pour vinegar, Liquamen and egg yolks
over it and mix thoroughly. Pour the mixture over the shrimpsand serve.
MUSTACEI (= Must Rolls)
Ingredients: 500g wheat flour 300ml grape juice (or young wine) 2 tblsp anise seeds 2 tblsp 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.

 

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