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Today we prepare ancient Roman ofellae Ostienses from the 7th book of De Re Coquinaria, a recipe for pork slices marinated in an aromatic sauce and roasted in the oven.
Ingredients:
pork loin
raisin wine
garum
wheat starch
bay laurel berries
black pepper
lovage
dill
cumin
asafoetida
Garum – How to Make Garum https://youtu.be/qWg6R43iRj8
Muria – Ancient Roman Fish Sauce https://youtu.be/H6GCKyc1_rw
Garum – Quick Recipes https://youtu.be/xJ-2Is3fKj8
Puls Cum Iure Oenococti https://youtu.be/rMWA-dWCYP8
Puls Fabacia https://youtu.be/USvIR13oQ_Q
For more info about this recipe check out our blog: http://historicalitaliancooking.home.blog/english/recipes/ancient-roman-ofellae-ostienses/
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
2 Comments
Fascinating! In Cyprus people still make "afelia", wine-marinated pork that is roasted or stewed, though the version that survives is heavy on the red wine and coriander seeds.
Looks delicious and uhh
Ancient!