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.

Pork loin (or chops)
4 tbsp nuoc nam (or 4 anchovy fillets dissolved over heat in oil)
5 gr. pepper
½ cup chopped parsley
½ cup chopped celery
1 teaspoon cumin
2 cloves garlic
1 cup broth
1 cup dry white wine
1 honey teaspoon

If using a loin: with a knife detach the meat almost completely from the bone. Open it like a book with the bones on one side and the layer of fat and meat on the other. Slice the loin without cutting the outer layer.
If using chops, no work required.

Marinade the meat for 1 day with all the nuoc nam (or 1 cup water and 4 anchovy fillets dissolved over heat in oil), pepper, ¼ cup chopped parsley, ¼ cup chopped celery, a pinch of cumin, chopped garlic, ½ cup of white wine and add oil. Turn the meat from time to time.

When the marinade is ready, remove the meat from the liquid (if you are using the loin, reform the loin on its bone) and put in the oven at 160?C (320?F) for 2 hours. Add some wine so it won’t dry out. This will also help make the sauce.  Continue cooking until it is golden brown.

The sauce: Remove the roast from the pan and leave it on a side. In order to make the final sauce, pour the pan juices it in a saucepan with 1 cup of broth, ¼ cup chopped parsley, ¼ cup chopped celery and 1 honey teaspoon. Put the saucepan over a low flame and simmer slowly until done. Put the sauce in the sauceboat and serve with the roast.

4 veal escalope fillets
¼ teaspoon cumin
½ teaspoon celery seed
1 teaspoon peppercorns
½ teaspoon dried oregano
1 tbsp dried onion
1 teaspoon honey
2 tbsp white raisins
300ml dry white wine
1 dash vinegar
1 dash nuoc nam (or 4 anchovy fillets dissolved over heat in oil)

Crush the cumin, the celery seeds and the peppercorns in powder. Mix the cumin, celery seeds and peppercorn with the oregano, the honey, the dried onion, the white wine, the vinegar and the nuoc nam. Leave the raisins to macerate in the mixture for a day.

Fry the veal fillets on both sides in a hot pan with a little olive oil. Remove the veal from the pan. Put the sauce mixture, let it reduce, then pour it over veal and serve immediately.

Parmesan cheese
Pennyroyal (it is a peculiar mint, if you can’t find, just use mint leaves)
1 pinch of thyme
1 pinch of Oregano
1 pinch of pepper
pine nuts

Cut the cheese and crush it with pennyroyal (or mint), thyme, oregano and some pine nuts (use dry herbs if you can’t find them fresh).

Amalgamate well and add oil until it becomes creamy to spread on bread. Flavor with vinegar and pepper.

Put it in a small bowl and decorate with a thin layer of oil and pine nuts on the top.

1kg pears (peeled and cored)
6 eggs
4 tblsp honey
100ml white sweet wine
1 teaspoon ground cumin
ground pepper to taste

Peal the pears, remove the core and cook them. Then mesh them with pepper, cumin, honey, white sweet wine, salt and a little oil. Amalgamate with eggs and put into a casserole. Put in the oven at 160?C (320?F) for 30 minutes. Serve with pepper.