Ancient Roman Pork Stew with Red Wine
Buy our book “Ancient Roman Cooking”
English
Italiano
Buy our book “Early Italian Recipes. Vegetables, fruit, herbs, and flowers”
English
Italiano
Buy our new book “Libro de la Cocina. Medieval Tuscan Recipes”
English
Italiano
Buy our book “Registrum Coquine. A Medieval Cookbook”
English
Italiano
Buy our book De Observatione Ciborum
English
Italiano
Check out our Patreon page
or just buy us a beer
Check out our merchandise
Today we prepare an ancient Roman pork collar stew from the 8th book of De Re Coquinaria.
Ingredients:
pork collar
red wine
garum
defritum
leek
dill
black pepper
Spelt puls
Chickpeas and green beans
Chard with mustard
Garum
Muria
For more info about this recipe check out our blog:
If you liked the music on this video check our music and art channel:
__
Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century
#ancientrome #ancientromanrecipe #ancientromanfood #apicius #derecoquinaria
Fried Fish - Medieval Recipe
Today we prepare an early medieval recipe from the Excerpta Vinidarii, a source attributed to the Goth cook Vinidarius and preserved in a manuscript of De Re Coquinaria, Marcus Gavius Apicius' cookbook. Vinidarius' cuisine shows similarities to Apicius', in particular some ingredients (for example, garum, asafoetida, rue, and other herbs) and methods.
This delicious fried fish plate, full of flavors with herbs and spices, will make you experience the connection between the ancient Roman and early medieval cooking.
Ingredients
fish (soles, red mullets, gobies, anchovies)
white wine vinegar
extra virgin olive oil
garum
grapes
1 date
spices (black pepper, coriander seeds, asafoetida)
fresh herbs (oregano, rue)
For more info check our blog:
If you liked the music on this video check our music and art channel:
__
Music by Lilium Aeris
Andrea Tuffanelli - lute
Serena Fiandro - gemshorn
Reis glorios - Giraut de Bornelh (c. 1138 – 1215)
#medievalrecipe #medievalfood #friedfish #garum
Wolf fish from Ancient Rome: an easy and super-tasty recipe
The fish called lupus (=wolf) in Latin probably is a sea bass, the same that nowadays in Italy is known as spigola or branzino and in French as loup de mer (which also means sea wolf). This recipe from the Apicius collection proposes to stew the fish with black pepper, cumin, parsley, rue, honey, fish sauce, wine and olive oil. Serve with bread.
By the way, the English term sea wolf denominates a completely different kind of fish that lives mainly in the North Atlantic and is not known in the Mediterranean.
You can find more recipes in my cookbooks GARUM: Recipes from the Past“, From Eden to Jerusalem: Recipes from the Time of the Bible“, or VEGETUS: Vegetarian Recipes from the Past“.
Music: The Mini Vandals, Ischia (YouTube audio library)
Isicia: Ancient Roman meatballs
In the recipe collection of Apicius alone there are several recipes for meatballs: wrapped in caul, fried or simply simmered in broth, as I did for this video.
You need: minced meat (Apicius uses pork), all purpose flour, red wine, nuts, myrtle berries, black pepper, garum fish sauce (or a suitable substitute like Vietnamese or Thai fish sauce or even soy sauce), lovage or parsley.
You can find more recipes in my cookbooks GARUM: Recipes from the Past“ (available in English, German, French and soon in Italian), From Eden to Jerusalem: Recipes from the Time of the Bible“ (available in English, German and Italian), or VEGETUS: Vegetarian Recipes from the Past“ (English, German, Italian). For quick and easy no-fuzz gourmet recipes there is Cooking on the Move: 100 Recipes for Mobile Kitchens. And if you like, visit my website at
Apicius #8: Ius in locusta et cammari (Roman licorice shrimp recipe)
---Sources---
Livarda, Alexandra, and Marijke Van Der Veen. Social Access and Dispersal of Condiments in North-West Europe from the Roman to the Medieval Period. Vegetation History and Archaeobotany 17 (2008): S201-209.
Pollard, Elizabeth Ann. Indian Spices and Roman Magic in Imperial and Late Antique Indomediterranea. Journal of World History 24, no. 1 (2013): 1-23.
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!