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  Appetizer Starter Main Course Cheese Dessert
  Olive Caviar Sweet Ham Imperial Chicken Herbed Cheese Honey Dates

 

This is a travel through Ancient Roman Cuisine. Madeinmilan proposes a 5 courses menu to span the most famous flavours of a forgotten age of decadent pleasures.

It is your chance to surprise your guests with a true unexpected approach. Surely, they have never tried these flavours. No one has since 2000 years.

The preparation of the 5 courses takes, in total, about 90 minutes. We kept the recipes simple and straightforward as to deliver the taste of Roman Cuisine and give the chance to try out different flavours.

 

Epityrum (Olive Caviar)
By Cato the Elder (de agricultura)

Let your guests make comfortable with a glass of wine and a tasty pâté spread on bread.

100g whole black olives (if you like green olives, go ahead)
1 teaspoon cumin
1 teaspoon fennel seeds
1 teaspoon coriander seeds
3 mint leaves
2 tbsp olive oil
3 tbsp white wine vinegar

Remove the stones from the olives and chop them.

Grind the cumin and fennel seeds in a pestle and mortar. Finely chop the coriander and mint.

Put everything in a blender and process it at the minimum speed. Then, little by little, add oil and vinegar and process for another minute. Serve with bread slice.

pate olives

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Sweet Ham
By Apicius (de re coquinaria)

Honey was king in ancient Rome. Discover the daring taste of ham cooked in a honey sauce.

A thick slice of precooked ham
Plenty of honey
500gr Flour (to make pâte brisée)

 

Cut a diamond patter on the surface of the ham slice, then rub it with honey. Make sure not to cut too deep as the honey will filter down and will probably get out of the pastry while in the oven.

In the meantime you quickly make a pâte brisée using oil instead of butter.

Put the ham on top of the pastry sheet and spoon on more honey. Carefully wrap the ham in the pastry and place everything in an oiled roasting pan, making sure the dough is sealed tightly and does not tear.

Put the pan in the over at 160C (320F) for 20 minutes or until the crust is golden brown. It can be served hot or cold.

sweet ham

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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.

roman chicken

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Herbed cheese
by Columella (De re rustica)

Smoothen the powerful taste of the chicken with some fresh and flavoury cheese.

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100g Feta cheese
100g Cheddar cheese
2 or 3 mint leaves
handful of rocket leaves
handful of fresh coriander
handful of fresh parsley
a sprig each thyme
1 teaspoon ground black pepper
2 tbsp white wine vinegar
2 tbsp olive oil

In a mortar crush mint, sliced leek (if it is not available, onion), coriander, parsley, rocket leaves, green thyme and mint.

Add the feta and the cheddar cheese and amalgamate the ingredients adding extra virgin olive oil drop by drop.

Put this mixture on a plate and pour oil over it.

roman cheese

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Honey Dates
By Apicius (de re coquinaria)

It mixes simple tastes such as honey and dates, yet combined in a forgotten fashion. An unexpected pleasure.

1 box fresh or dried dates
30gr Walnut meats
Plenty of honey
A pinch of salt

Pit them by cutting them on a side and fill them with walnut meats, pine nuts or even black ground pepper.

Roll them in a bit of salt (don’t ask, just do it!) and fry them in honey for 5-10 minutes or until they are caramelized.

Put them on an oiled plate to prevent them stick to each other or to the plate. Serve hot.

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