Recept ur världens äldsta kokbok
Recept fràn Romar tiden, lite kuriosa…
Den första kokboken man känner till är De re coquinaria, skriven av romaren Caelius på 200-talet e.Kr. på beställning åt den berömde finsmakaren Apicius.
Kyckling för en aristokratisk Romare (och LCHFare):
Parthian Chicken
By Apicius (de re coquinaria)
The ductility of chicken is essential in this recipe: it welcomes different flavours and delivers new fragrances.
4 pieces chicken (breast or leg)
1 teaspoon ground black pepper
4 tbsp nuoc nam (or 4 anchovy fillets dissolved over very low heat in oil)
3 cloves garlic
2 teaspoons caraway seeds
½ cup chopped parsley
½ cup chopped celery
½ cup white wine
Cut apart the chicken.
Make the sauce by blending the black pepper, the parsley, the celery the caraway seeds, the garlic everything diluted with the nuoc nam and some water to make it sufficiently liquid.
Pour the sauce over the chicken and cook over low heat until done. Eventually, to not let it dry, add half cup white wine. Serve with pepper.
Vilket häftigt recept!
:o) och lite mer!
http://www.madeinmilanwine.com/Pop_up/Romanrecipes_alternatives.html
Patina Urticarum (Nettle pie)
By Apicius (de re coquinaria)
500gr nettles (or spinaches)
5 gr. pepper
4 tbsp nuoc nam (or 4 anchovy fillets dissolved over heat in oil)
4 tbsp olive oil
4 eggs
Wash, drain, dry and chop the nettles (you can use spinaches, which the Romans did not have).
Grind the peppercorns with a pestle and add a tbsp of nuoc nam (or 4 anchovies dissolved in oil); then put all in a pot with oil and liquamen and boil.
Cool the nettle and then add eggs, beaten as for an omelet.
Cook in a bain-marie in oven 130° for 75-80 minutes. Sprinkle with pepper and serve, hot or cold.
http://www.squidoo.com/ancient-food-rome
http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html
http://www.celtnet.org.uk/recipes/roman.html
Jag måste ju prova någon av dessa recept någon dag! För spännande att motstå! 😃