How To make Casserole Apicius with Meat Or Fish
FOR PANCAKES:
3 Eggs
1/2 c Flour
1/3 c Milk
1/3 c Water
FOR CASSEROLE:
2 1/2 c Cooked pork or chicken
Thinly slice Or 1 1/2 lb Cooked fish fillets
3 Raw eggs
2 tb Olive oil
1/2 ts Ground pepper
1/2 ts Celery seed (or lovage)
2 c Beef or chicken stock
1/4 c White wine
1/4 c Sweet raisin wine - muscatel
Flour Coarsely ground pepper Pine nuts or almonds First make the pancakes:- beat 3 eggs and add flour, milk and water to make a thin batter. Into a greased 8 inch frying pan, pour a little of the batter and allow it to spread evenly. Cook each pancake over high heat and flip over when it is lightly browned. Prepare the coked meat or fish:- Mix with eggs, olic=ve oil, celery seed, stock, white wine and sweet wine. Heat the meats in this sauce, adding more liquid if requird. Thicken the sauce with flour. Next, take a greased casserole dish and cover the bottom with a layer of meats or fish in their sauce. SPrinkle with coarsely ground pepper and with nuts. On this, place a pancake. Fill the dish with layers of the sauced meats, seasoned with pepper and nuts, each alternating with a pancake. Pierce a hole in the final pancake to allow steam to escape and cooke uncovered in a 375 F oven for 20- 25 minutes until the dish is uniformly heated. Serve with a sprinkling of pepper. Source - The Roman Cookery of Apicius
How To make Casserole Apicius with Meat Or Fish's Videos
An Apicius minutal
Food historian and author Ken Albala prepares a minutal of apricots and pork from a Roman recipe recorded by Apicius.
Ancient Roman Cookery, Apicius and garum
I used Ecclesiastical Latin pronunciation because being Italian it's the easiest one for me but I'm aware this name would be pronounced differently in Classical pronunciation.
Cookery-books seem to have been numerous in antiquity, but only one has come down to us, and that is in Latin. It bears the name of Apicius. it is preserved in two ninth-century manuscripts.
Apicius is mentioned by several authors. A number of anecdotes are told about him, and his name is linked with several culinary inventions. SENECA is the first to give an account of his death : when, on counting his fortune, he found one day that, after having spent a hundred millions of sesterces mainly on food , he had only ten million sesterces left, and the prospect of starvation before him, he poisoned himself.
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Pork Stew - Ancient Roman Recipe
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Today we prepare an ancient Roman recipe, a rich and flavorful pork stew, a common dish on ancient Roman tables.
We suggest to serve it with barley polenta
Ingredients
pork collar
pine nuts
walnuts
honey
garum
olive oil
white wine vinegar
spices (white pepper, cumin, lovage, celery seeds)
thyme
For more info check out our blog:
If you liked the music on this video check our music and art channel:
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Music by Lilium Aeris
Andrea Tuffanelli - tympanum
Serena Fiandro - flute
First Delfic Hymn - Athenaeus 128 BCE
#ancientromanrecipe #ancientromanfood #porkstew #garum #ancientrecipe
Bonito - Ancient Roman Recipe - Apicius' Ius in Cordula Assa
Today we prepare an ancient Roman recipe. A bonito recipe, with a delicious sauce with spices and fresh herbs that is perfect also for other fishes. A flavorful example of a fish course in an ancient Roman banquet.
Ingredients
Bonito
White wine
White wine vinegar
Olive oil
Dates
Honey
Spices (white pepper, lovage, celery seeds)
Fresh herbs (mint, rue)
For more info checkout our blog:
If you liked the music on this video check our music and art channel:
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#ancientromanrecipe #ancientromanfood #ancientrome
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.
Sea Bass – Ancient Roman Recipe
Our books
“Early Italian Recipes. Cereals, Bread, Pasta, and Pies”
English
Italiano
“Early Italian Recipes. Vegetables, fruit, herbs, and flowers”
English
Italiano
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English
Italiano
“Libro de la Cocina. Medieval Tuscan Recipes”
English
Italiano
“Registrum Coquine. A Medieval Cookbook”
English
Italiano
De Observatione Ciborum. Early-medieval recipes at the court of the Franks
English
Italiano
Check out our Patreon page
or just buy us a beer
Check out our merchandise
A recipe from the cookbook attributed to Marcus Gavius Apicius, the most famous cook of the Antiquity. A well-balanced dish that will make you enjoy the aromas of Ancient Rome.
Ingredients:
sea bass
30 ml white wine vinegar
100 ml dry white wine
honey
extra virgin olive oil
wheat starch
garum
dry onion
black pepper
lovage
parsley
oregano
For more info check our blog:
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Music
Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#ancientromanrecipe #ancientromanfood #seabass #garum