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Looking for ideas for ancient Roman event

post #1 of 7
Thread Starter 

Hiya!

 

The latest tourist (and scientific) attraction in our little village is the discovery and excavation of an ancient Roman town in the middle of a field which, in its heyday, must have been a major stopover point on the Roman road from Lyons to Cologne. The whole thing will be made into an archaeological park, opening in late May.

To celebrate the opening, there will be held a village fête, drawing both locals and lots of out-of-town visitors, and I have been asked to provide a Roman dish for the occasion.

 

I do have rudimentary knowledge on ancient Roman cooking and find the only surviving cook book of the Roman era, Apicius de re Coquinaria, rather fascinating. However, with various exceptions, it is full of recipes which are both odd to the modern-day foodie and hard to come by, say sow's udder, brain ragout or "small birds". I'm also aware that many staple ingredients, such as potato or tomato, did not exist in Europe at the time. Also, certain condiments and seasonings can no longer be replicated, although at least the abundantly utilised garum fish sauce can be had in the form of nuoc mam.

 

I'm looking for ideas for a fairly authentic Roman dish that is pleasing to the modern palate, easy to cook in larger amounts, easy to hold for a couple of hours and easy to serve up "in the field". Anyone ever dabbled in ancient Roman takeaway cuisine?

 

Thanks a lot,

Recky

post #2 of 7

Lupini Beans..   crazy good just make sure you prepare them right - or buy canned

 

The best garum substitute is  1/3 worchestershire sauce with 2/3 fish sauce

 

remember that 'roman' food changed... they were around for 600+ years...

far longer than any modern cuisine...

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #3 of 7
Thread Starter 

Thanks Michael!

 

Lupine beans are those yellow disk-shaped beans, slightly bigger than favas, aren't they? I think I can get them at the Turkish supermarket, either dried or canned. How do you cook them from dried?

 

And thanks for the fish/Worcestershire sauce tip!

 

Recky

post #4 of 7

From dried you have to soak for many days  - changing water, every day.

 

Definately something you'll want to look up as the beans can be toxic if not prepared correctly.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #5 of 7

Suckling Pig.

post #6 of 7

In ancient Rome, one of the first condiments was fish sauce - try making your own.  Also eating food with your hands is a must, typically a rillette is very common.  I did an event where we did whole ostrich - we injected the legs with fish sauce to marinate - then sous vide the whole thing.  It cooked for 5 days.  We served the rillette in bowls that were just loaves of bread that had been scraped out.  The event was for 800ppl.

 

It is very authentic.

post #7 of 7

you might find some more ideas here : www.coquinaria.nl/english/

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Life is too short to drink bad wine
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