I initially planned to make this dish, so typical of our Mediterranean tapas, based strictly on the Patina de apua recipe from De re coquinaria. However, once I got to work in the kitchen, I couldn’t resist introducing garlic and cayenne pepper.
Tag: De re coquinaria
The Emperor’s Peas: An Aromatic Dish from Imperial Rome
Learn to prepare this Roman peas recipe inspired by Emperor Vitellius. An aromatic dish of imperial cuisine easy to recreate today.
How to Make a Roman Patina: The Surprising Lettuce Omelet Recipe from De Re Coquinaria
Journey back to Ancient Rome to rediscover the ‘Patina’—an ancestral technique that unveils the world’s earliest seasoned omelettes.
Pork Tenderloin with Grape Reduction: Sweet and Sour Flavors of Ancient Rome
Discover the passion for sweet and sour flavors in Ancient Rome with this pork tenderloin recipe featuring a grape juice reduction.
Dinner in Ancient Rome: Chicken with Olives for the Prima Mensa
Step back into Ancient Rome and discover this unique recipe for chicken stuffed with olives inspired by an ancient cookbook
The Delicious Ancient Roman Baked Sea Bass You Can Make Today
Journey back 2,000 years to the tables of Ancient Rome. Discover how to prepare a succulent ‘woolly’ sea bass using an original recipe from De re coquinaria. A surprisingly simple, aromatic, and healthy dish that brings classical history straight to your modern kitchen.