ANCIENT ROMAN RECIPES based on Apicius’ “De Re Coquinaria”

Green Beans – Fabaciae virides et baianae

List of Ingredients:500g green beans
50ml Liquamen (a salty fish sauce which can be replaced by salt), or 1/2 tsp salt with 50ml wine
12 tblsp oil
1 tblsp minced coriander leaves (or 1/2 tblsp ground coriander seed)
1 tsp cumin seeds
1/2 finely chopped leek

Cooking Method & Instructions:

Cook beans with Liquamen (a salty fish sauce which can be replaced by salt), oil, leek and spices. Serve.

Green Beans Recipe



Roman Burgers – Isicia Omentata
List of Ingredients:500g minced meat
1 french roll, soaked in white wine
1/2 tsp freshly ground pepper
50ml Liquamen (a salty fish sauce which can be replaced by salt) (can be replaced by 1/2 tsp salt + a little white wine) some stonepine kernels and green peppercorns a little Caroenum (reduced grape juice) Baking foil

Cooking Method & Instructions:

Mix minced meat with the soaked french roll. Ground spices and mix into the meat. Form small burgers and put pine kernels and peppercorns into them. Put them into baking foil and grill them together with Caroenum (reduced grape juice).

Roman Burgers Recipe



Grape and Nut Dessert – Aliter dulcia
List of Ingredients:250g coarsely ground nuts
100g coarsely ground stonepine kernels
34 tblsp honey
1 tsp minced rue
50ml Passum (sweet grape juice)
50ml milk
2 eggs
honey to drip on afterwards
Pinch of of ground pepper

Cooking Method & Instructions:

Mesh pepper, pine kernels, honey, rue and Passum (sweet grape juice) with milk and eggs, and boil the dough. Serve topped with honey and sprinkle with pepper.

Grape and Nut Dessert Recipe



Tuna – Sarda ita fit
List of Ingredients:500g cooked tuna fillet
1/2 tsp ground pepper
1/2 tsp Liebstoeckl (celery)
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp rue
150g dates (without stones)
1 tblsp honey
4 hard boiled eggs (in quarters)
50ml white wine
2 tblsp wine vinegar
50ml Defritum (thick fig syrup)
23 tblsp green olive oil

Cooking Method & Instructions:

Cook tuna fillet. Mesh fillet together with dates, honey, wine, vinegar, Defritum (thick fig syrup) and oil. Put mass into a bowl and garnish with egg quarters. Serve.