February 19, 2016
And now, an “every-day dish” from the famous ancient Roman gastronome Apicius. Just a little something to put on the table when you’re too tired to attempt a serious culinary effort! Its from his book, De Re Coquinaria (“On the Subject of Cooking”).
Nobody knows who Apicius really was, but it’s believed he lived around the year 100. The texts we have were all written a few centuries later.
It’s a fascinating group of recipes that offer serious insights into what life for the wealthy Roman of the time must have been like.
See for yourself:
Apicius considered that an “everyday dish.” Want to see the special occasion version?
A few notes on the ingredients:
Origany, I imagine, is oregano
Mallows are a foraged wild green.
Pullum raptum: fowl plucked while still living.
Lucanian sausages continue to be popular in Rome. Here’s a recipe
Tarantinian sausage, cooked in the ashes: I can find no reference for this exact name, but I’m supposing that it refers to sausage from Taranto, in Puglia. Which is interesting, as this is a sausage made from tuna belly.
Categorised in: Uncategorized