Last week I read “Ancient Rome of five denarii a day” by Philip Matyszak, a book about ancient Rome, disguised as a contemporary travel guide. As a travel guide should it also covers the local culinary specialties. Today I would like to share one recipe from Apicius. It shows quite clearly that the Romans’ idea of a good meal and ours differ quite a bit.
Image via Wikipedia Commons
- Lean pork
- offal of dormice (if you have no dormice, a hamster or field mouse will do). Keep the dormice, you will need it in a bit.
- ground black pepper
- assorted nuts
- a few leaves of laser (if you have no laser, arugula will do). You can find more on laser here.
- a bit of liquamen (or garum). More on that here.
Crush everything in a mortar and stuff the dormice with the mixture. Cook in broth or roast in the oven (make sure the ears don’t get burnt).
Definitely different from what we would consider a delicious meal.
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