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04 September 2010 @ 03:10 pm
More Roman Recipes  
Some of you asked very nicely for a few additional Roman recipes several months ago (the first batch is here: http://musesrealm.livejournal.com/179256.html). My Roman cookbooks have been sitting on top of my printer since then waiting to be used, and today I finally got around to it. As before, these recipes are adapted from a fantastic cookbook called Roman Cookery by Mark Grant.

Next weekend is the big Scotish/Irish Festival in Estes Park, and I'll be cooking Roman food for us pretty much all day. If any of the new recipes I try work out, I'll post the recipes here after I get back.


Etnos (Pea Soup)

1/2 c. Dried Peas
1 Leek, finely sliced
1 T. Olive Oil
1 t. Dried Dill Seed
Sea Salt

Rinse the peas. Add 2 pints of water, peas, leek, and olive oil to a large pot. Bring to a boil, and simmer for 1 hour, or until the peas are tender. Season with dill, and salt to taste. Blend until the mixture is smooth. Serve warm with bread or crackers.

I like adding garlic, carrots, and ham to this. It's pretty much the Roman version of split pea soup.


Faba Integra (Bean Soup)

1 1/4 c. Navy Beans
1 Bouillon Cube (Vegetable of Beef work the best, IMHO)
1 T. Olive Oil

Boil 1 pint of water, and dissolve the bouillon cube in it. Add the beans and olive oil. Simmer with the lid on for 20 minutes, or until the beans are tender. Turn off the heat, and let the soup marinate for an hour or so. Just before serving, bring to a boil once again. Serve hot as an accompaniment to a main dish.


Laganophake (Lentil Stew)

1/2 c. Lentils
1 Onion
1/4 c. Red Wine
1 t. Cumin, ground
1 t. Dried Dill Seed
1 spring Fresh Thyme, finely chopped
1 spring Fresh Oregano, finely chopped
1 spring Fresh Parsley, finely chopped
1 T. Olive Oil
1 pinch Aniseed, ground
Sea Salt

Thinly slice the onion and fry until soft in some olive oil. Add 1 pint of water, red wine, and lentils. Add cumin, dill, and aniseed to the pot. Bring to a boil, and simmer, covered, for 45 minutes, or until the lentils are tender and most of the water has been absorbed. Just before serving, add the thyme, oregano, and parsley. Serve with bread.
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songspinner9: harvesting arugulasongspinner9 on September 5th, 2010 04:02 am (UTC)
Ah, ancient Rome. I'm finishing up that unit in my history class in the next week-and-a-bit. Time to iron the costume though, and to hem the silk veil properly this time. :) It's very important to keep up one's reputation as "that teacher who dresses in history costumes"...
(Anonymous) on January 20th, 2011 12:22 am (UTC)
Contests
Thanks to you for the write-up about this topic, it turned out very useful.
molejeth on April 12th, 2011 09:34 pm (UTC)
I don’t bookmark sites but i will bookmark this! LOL!

wacaline on April 15th, 2011 04:15 pm (UTC)
Great, I never knew this, thanks.