Weirdest Foods From Ancient Roman Cuisine
The people of ancient Rome may have lived thousands of years ago, but their diets were anything but old-fashioned. In fact, they chowed down on many foods we would shudder to even consider consuming today. The rich and famous, ranging from studs like Caesar and Antony to leading ladies like Livia, loved nothing more than sampling the oddest dishes our modern brains can imagine.
#AncientRome #RomanCuisine #WeirdHistory
Minutal Marinum - Seafood Fricassee EASY RECIPE!
Seafood Fricasee - Minutal Marinum
Minutal - meaning - chopped or minced
Marinum - meaning - of the sea or fish
If you enjoy seafood and a taste for Italian cuisine, this ancient recipe provides earthy flavor and savory pallet excitement! And of course there is Wine!
Recipe -
White Wine - 32oz Sauvignon Blanc is best
1-2lbs Fish - I use any snapper available but any white meat, firm fish will do. cut into 1wide by 2 long 1/4 thick pieces.
1-2lbs Seafood - any shellfish you want to add but keep it roughly the same size as your fish pieces.
15 Roma tomatoes - peel, de-seed, and rough dice
6 oz finely chopped Lovage Leaf - can be replaced with Oregano
3 oz cracked Cumin
3 Leek stalks - rough dice of the lite green to white ends.
Butter - 4oz of unsalted butter
2 fresh lemons
Liquamen (Anchovy extract) - can be replaced with salt, celery salt
2 cups Beef Stock
2 oz starch or 4oz flour for thickening beef stock
EVOO (extra virgin olive oil ) to taste for cooking
I am making this video for my humanities class and as my first real youtube video with more than basic software. Unfortunately it is obvious from my audio fails that I need practice, but Rome wasn't built in a day. Thank you Mr. B. for your encouragement!
Sohla Makes Garum, the Ketchup of Ancient Rome (with Max Miller!) | Ancient Recipes With Sohla
The Colosseum, a new 8-part premium documentary series, premieres July 17 at 9pm ET/PT on The History Channel.
The Ancient Recipes kitchen gets real fishy as Sohla cooks up garum, a fermented fish sauce that was incredibly popular in Ancient Rome, alongside a Roman-style roasted boar. Plus, to get some garum advice, Sohla reaches out to Max Miller to learn all about the sauce's history.
Check out Tasting History with Max Miller here:
Recipe for Garum:
Ingredients:
- 1 quart water
- ½ - 1 pound kosher salt
- 1 tablespoon dried oregano
- ½ cup sapa (grape must reduction)
- 1 - 2 pounds whole mackerel
Steps:
1. Add the water to a medium pot. Add the salt, heating and stirring to dissolve, until it’s dense enough for an egg to float.
2. Add oregano, sapa, and mackerel.
3. Bring to a boil and simmer, breaking up the fish occasionally, for 40 minutes.
4. Cool the mixture before straining. First, strain through a metal sieve to get the big bits. Then through moistened cheesecloth to get the finer bits. And finally through moistened linen to get the last bits.
Recipe for Roast Boar:
Ingredients:
- 2 boar shanks
- 9 grams peppercorn
- 7 grams rue
- 7 grams lovage
- 7 grams celery seed
- 7 grams juniper berries
- 7 grams dried thyme
- 7 grams dried mint
- 3.5 grams fleabane
- Honey
- Vinegar
- Colatura di alici and/or Garum
- Banana leaves
Steps:
1. In a mortar and pestle, grind the herbs and spices into a fine powder.
2. Combine the powder with a sufficient amount of honey and vinegar (enough to combine the mixture into a paste).
3. Divide the mixture into two medium bowls. Add garum to one bowl and colatura di alici to another.
4. Add a shank to each bowl and coat in the mixture.
5. Line two testa (dutch ovens) with banana leaves. Add one shank to each, cover, and roast at 325F until tender (about 2 to 3 hours).
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.
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CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writer
Jon Erwin
Historian - Scripts
Ken Albala
Guest
Max Miller
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
Craig Brasen
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
Ancient Roman Garum Revisited
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Flor de Garum:
Matiz Flor de Garum:
Colatura di Alici:
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Factoria de salazones: Anual, CC BY 3.0 via Wikimedia Commons
#tastinghistory #garum #ancientrome