Ancient Roman Recipes

Baked Dormice or Chicken Substitute

Ingredients 8 Chicken drumsticks 1 cup plain flour 2 teaspoons cumin

seeds 2 teaspoons caraway

seeds 2 teaspoons sweet

paprika powder tablespoon honey 2 bay leaves A little vegetable oil

Instructions Crush the cumin seeds using a mortar and pestle

Put the flour in a plastic bag with the crushed cumin, bay leaves, caraway and paprika..

Lightly dab some vegetable oil on the drumsticks Toss the drumsticks in the bag with the flour.

Drop the honey into the bag. Give it a swirl around and leave the bag in the frig overnight so the flavours sink in.

Place the drumsticks in a lightly oiled baking pan and bake for 20 - 30 mins, or until a skewer pushed into the thickest part releases only clear juice

Globuli Curd cheese, 500g

or about 1lb A cup of semolina honey olive oil

Instructions Press curd cheese through sieve or

let it hang in cheese cloth until it's drained well. Mix with the semolina into a loose dough. Let it sit for a few hours. (Have a sip of the vino Caroenum while you wait).

With wet hands form the mixture into dumplings. Quickly fry them in olive oil for a few minutes. Drain and roll in honey.

Make an Ancient Roman Cheesecake Half a cup of plain

flourOne cup of ricotta cheese1 egg, beatenbay leavesHalf a cup of clear honey

Instructions Sift the flour in a mixing bowl.

Beat the cheese until soft, stir into the flour.Add the beaten egg to the flour/cheese mixture, forming a soft doughDivide the dough into four and shape each piece into a bunPlace on a greased baking tray with a fresh bay leaf underneath.Heat the oven to 425F - 220C. Bake for 35 - 40 minutes until golden brown.Warm the honey, pour into a flat plate, place the buns in it and rest till the honey is absorbed

Isicia Omentata 500g minced meat

1 french roll, soaked in white wine1/2 tsp freshly ground pepper50ml Liquamen (can be replaced by 1/2 tsp salt + a little white wine)some pine nuts and green peppercornsa little CaroenumBaking foil

Instructions Mix minced meat with the soaked

french roll. Grind up the pine nuts and peppercorns, mix into the meat.

Form small balls with your hands.. Put them in a little packet of foil and add a splash of Caroenum. Close the packet.

Bake for 10 - 15 mins.

Grilled Tuna 3 tablespoons strong

vinegar2 tablespoons garum, or vinegar with anchovy paste9 tablespoons olive oil4 finely chopped shallots1 teaspoon pepper1 teaspoon lovage seeds25g fresh mint

Instructions Put all of the vinaigrette ingredients into a jar

and shake well to blend them together.

Brush your tuna fillets with oil, pepper and salt.Grill them on one side over a hot barbecue.Turn them and brush the roasted side with the vinaigrette. Repeat.Don't let tuna overcook, the flesh should be pink inside.Serve with the remains of the vinaigrette.

I know why the Ancient Romans loved this recipe. It's absolutely delicious!

Ova spongia ex lacte Beat together the eggs, milk and

oil. Pour a little olive oil into a frying pan and heat. When this is sizzling add the omelette mixture. Agitate with a fork until the mix starts to solidify (this will make for a lighter omelette). When thoroughly cooked on one side turn the omelette over and cook on the other side. Fold in half and turn out onto a plate.

Warm the honey and pour over the omelette. Fold this over once more and cut into thick slices. Sprinkle with black pepper and serve.

Instructions Beat together the eggs, milk and oil. Pour a little

olive oil into a frying pan and heat. When this is sizzling add the omelette mixture. Agitate with a fork until the mix starts to solidify (this will make for a lighter omelette). When thoroughly cooked on one side turn the omelette over and cook on the other side. Fold in half and turn out onto a plate.

Warm the honey and pour over the omelette. Fold this over once more and cut into thick slices. Sprinkle with black pepper and serve.

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