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Today we prepare ancient Roman pork shank from the 8th book of De Re Coquinaria.
Ingredients:
pork shank
red wine
garum
olive oil
conditum
eggs
onions
savory
rue
long pepper
Garum https://youtu.be/qWg6R43iRj8
Muria https://youtu.be/H6GCKyc1_rw
Mustacei https://youtu.be/THvI6tE1lBY
Lixula Sabina https://youtu.be/zNHgVkHwmeA
Puls https://youtu.be/USvIR13oQ_Q
Rutabaga https://youtu.be/YsymFr_MIFg
Mushrooms https://youtu.be/8hjTAH0Ucp0
For more info about this recipe check out our blog: http://historicalitaliancooking.home.blog/english/recipes/ancient-roman-pork-shank-with-conditum/
If you liked the music on this video check our music and art channel: https://www.youtube.com/user/LiliumAeris
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century
#ancientrome #ancientromanrecipe #ancientromanfood
5 Comments
very nice sharing very good cooking remiday ❤👍👍
Hi! I love your videos! Can you make an 17th century recipe? I mean recipe from the 1600s Italy😊😊
I really enjoy how you thoroughly describe the flavour of the resulting dish 🙂 thank you!
I made a pyment (mead made from honey + grapes) based on the first Conditum Paradoxum recipe in de re Coquinaria, but with everything brewed from scratch with the spices added up front, backsweetened to the level described in the recipe. With the amount of oxidation the filtration method described in the book imparts the wine, it ended up tasting a lot like a red vermouth. The mastic was the most expensive and difficult to source ingredient, and also the most overpowering.
I have to try this. My butcher have a sale on both pork and lamb shank this week.