As we indulge in modern culinary delights, it’s easy to forget that many of our favorite dishes have their roots in ancient civilizations. One such culture that left a lasting impact on the world of food is ancient Rome. From garum fish sauce to patina de piris pear and honey custard, Roman cuisine was known for its bold flavors, aromas, and textures. In this article, we’ll take you on a culinary journey through time, exploring 18 authentic ancient Roman recipes that you can easily recreate in your modern kitchen.
Whether you’re a history buff or just a foodie looking to try something new, these recipes are sure to transport you back to the bustling streets of ancient Rome. So, let’s get cooking and discover the flavors of a bygone era!
Garum Fish Sauce
Garum, a savory condiment from ancient Rome, is made by fermenting small fish and spices. This recipe recreates the classic flavor profile of this iconic sauce.
Ingredients:
– 1 pound small fish (such as anchovies or sardines), rinsed and drained
– 1/2 cup salt
– 1/4 cup water
– 2 tablespoons vinegar (white wine or apple cider work well)
– 1 tablespoon black pepper, crushed
– 1 bay leaf
Instructions:
1. In a clean glass jar with a tight-fitting lid, layer the fish and salt in alternating layers, finishing with a layer of salt on top.
2. Add the water, vinegar, and crushed black pepper to the jar, stirring until the salt dissolves.
3. Cover the jar and let it sit at room temperature for 4-6 weeks, shaking the jar every few days to facilitate fermentation.
4. After fermentation, strain the liquid through a cheesecloth or fine-mesh sieve into another container. Discard the solids.
5. Add the bay leaf to the strained liquid and let it infuse for at least 24 hours before using.
Cooking Time: None
Yield: Approximately 1 cup of Garum Fish Sauce
Libum (Roman Cheesecake)
Libum, a traditional Roman dessert, is a sweet and creamy delight that has been enjoyed for centuries. This ancient cheesecake recipe is a perfect representation of the simplicity and elegance of Roman cuisine.
Ingredients:
– 1 cup grated cheese (Pecorino or similar)
– 1/2 cup honey
– 1/4 cup flour
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 egg, beaten
Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a bowl, mix together the grated cheese, honey, and flour until well combined.
3. Add the milk and beaten egg to the mixture and stir until smooth.
4. Pour the batter into a small baking dish or mold.
5. Bake for 35-40 minutes or until the edges are lightly golden brown.
Cooking Time: 35-40 minutes
Puls (Ancient Roman Porridge)
A hearty and comforting breakfast dish that was a staple of ancient Roman cuisine. This simple porridge is made with humble ingredients, perfect for starting your day off right.
Ingredients:
– 1 cup of hulled spelt or wheat berries
– 4 cups of water
– 2 tablespoons of olive oil
– 1 small onion, finely chopped
– Salt to taste
Instructions:
1. Rinse the spelt or wheat berries and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the grains again, then transfer them to a medium saucepan with 4 cups of fresh water.
3. Bring the mixture to a boil, then reduce heat to low and simmer for about 1 hour, or until the grains are tender.
4. Add the olive oil, chopped onion, and salt to taste. Stir well to combine.
5. Serve warm, garnished with some chopped fresh herbs if desired.
Cooking Time: 1 hour
Moretum (Herbed Cheese Spread)
This flavorful spread has been a staple in Roman cuisine since ancient times. With its simplicity and versatility, Moretum is perfect for snacking, serving as an appetizer, or using as a topping for bread or vegetables.
Ingredients:
– 1 cup crumbled feta cheese (or other salty cheese)
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh oregano
– 1 tablespoon extra-virgin olive oil
– Salt and pepper to taste
Instructions:
1. In a bowl, combine the crumbled feta cheese, minced garlic, chopped parsley, and chopped oregano.
2. Drizzle the olive oil over the mixture and stir until well combined.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: None
Patina de Piris (Pear and Honey Custard)
A classic Portuguese dessert, Patina de Piris is a creamy custard infused with the sweetness of pears and honey. This simple yet elegant dessert is perfect for special occasions or everyday indulgence.
Ingredients:
– 3 ripe pears, peeled, cored, and sliced
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 tablespoons honey
– 1/4 teaspoon salt
– 3 large egg yolks
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine cream, milk, sugar, and honey. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
3. Remove from heat and let cool slightly.
4. Whisk in egg yolks and salt until smooth.
5. Arrange pear slices in a 9-inch baking dish. Pour custard mixture over pears.
6. Bake for 35-40 minutes or until the edges are set and the center is still slightly jiggly.
7. Remove from oven and let cool to room temperature.
8. Cover and refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 35-40 minutes
Ova Spongia ex Lacte (Roman Milk and Egg Pancakes)
A traditional Roman recipe from the ancient times, Ova Spongia ex Lacte is a simple yet satisfying breakfast or snack option. These creamy pancakes are made with just a few ingredients and require minimal effort.
Ingredients:
– 2 cups milk
– 1 egg
– 1/4 cup all-purpose flour
– Pinch of salt
Instructions:
1. In a bowl, whisk together the milk, egg, and flour until smooth.
2. Add a pinch of salt to taste.
3. Heat a non-stick pan or griddle over medium heat.
4. Pour in the batter, allowing it to cook for 2-3 minutes on the first side, until bubbles form.
5. Flip and cook for another minute.
6. Serve warm.
Cooking Time: Approximately 5 minutes per batch (depending on the size of pancakes)
Aliter Dulcia (Honey Nut Pastries)
These classic Italian pastries are a sweet treat that combines the warmth of honey with the crunch of nuts. With just a few simple ingredients, you can create these delicious Aliter Dulcia at home.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup chopped hazelnuts or almonds
– 2 tablespoons honey
– 1 tablespoon granulated sugar
– 1/4 teaspoon salt
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together honey, granulated sugar, and salt.
4. Sprinkle the nut mixture evenly over the pastry, leaving a 1-inch border around edges.
5. Fold the edges up over the filling, pressing gently to seal.
6. Place pastries on prepared baking sheet and bake for 20-25 minutes or until golden brown.
7. Dust with confectioners’ sugar (if desired) and serve warm.
Cooking Time: 20-25 minutes
Minutal Matianum (Spiced Apple and Pork Stew)
This hearty stew combines tender pork, sweet apples, and aromatic spices for a delicious and comforting meal.
Ingredients:
– 1 pound boneless pork shoulder or butt, cut into 2-inch pieces
– 2 medium-sized apples, peeled and chopped
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground allspice
– 1/4 teaspoon salt
– 1/4 cup apple cider or juice
– 1/4 cup chicken broth
– 2 tablespoons butter
Instructions:
1. Heat the butter in a large Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the pork pieces and cook until browned on all sides, about 7-8 minutes.
4. Add the apples, garlic, cinnamon, nutmeg, allspice, and salt. Stir to combine.
5. Pour in the apple cider and chicken broth. Bring to a simmer.
6. Reduce heat to low and let stew cook for 1 1/2 hours or until pork is tender.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 1 1/2 hours
Globi (Deep-Fried Cheese Balls)
Globi, also known as Deep-Fried Cheese Balls, are a crispy and creamy treat that’s perfect for snacking or serving at parties. With just a few ingredients and simple preparation, you can create these addictive bites in no time.
Ingredients:
– 1 cup grated mozzarella cheese
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten
– Vegetable oil for frying
Instructions:
1. In a bowl, combine the mozzarella cheese, flour, salt, and pepper. Mix until well combined.
2. Add the beaten egg to the cheese mixture and mix until a dough forms.
3. Use your hands to shape the dough into small balls, about 1 inch in diameter.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Fry the Globi for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil with a slotted spoon and drain on paper towels.
Cooking Time: 4-6 minutes
Parthian Chicken (Herbed Chicken with Dates)
This aromatic dish combines succulent chicken with the sweetness of dates and a blend of fragrant herbs, perfect for a flavorful dinner or special occasion. Inspired by ancient Persian cuisine, this recipe brings together the bold flavors of the East.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken breasts
– 1/4 cup chopped fresh parsley
– 2 tbsp chopped fresh cilantro
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 2 large dates, pitted and chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together parsley, cilantro, cumin, paprika, salt, and pepper.
3. Place the chicken breasts on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with the herb mixture.
4. Roast in the preheated oven for 25-30 minutes or until cooked through.
5. Meanwhile, heat a small skillet over medium heat. Add chopped dates and garlic; cook for 2-3 minutes or until fragrant.
6. Serve the chicken with the date-garlic mixture spooned on top.
Cooking Time: 25-30 minutes
Tisana Barrica (Barley and Herb Soup)
This hearty soup is a staple of Mediterranean cuisine, perfect for warming up on a chilly day. With its comforting blend of barley, herbs, and vegetables, Tisana Barrica is sure to become a family favorite.
Ingredients:
– 1 cup pearl barley
– 4 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 10 minutes.
3. Add the barley, water or broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the barley is tender.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-50 minutes
Lucanian Sausages (Spiced Pork Sausages)
Discover the rich flavors of Lucania with these aromatic pork sausages, infused with a blend of herbs and spices. Perfect for grilling or pan-frying.
Ingredients:
– 500g pork shoulder, finely ground
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon paprika
– 1 teaspoon fennel seeds
– 1/2 teaspoon coriander powder
– Salt and black pepper, to taste
– 1 egg, lightly beaten (for binding)
– Breadcrumbs, for casing
Instructions:
1. In a large bowl, combine ground pork, chopped onion, minced garlic, paprika, fennel seeds, coriander powder, salt, and black pepper. Mix well.
2. Add the beaten egg and mix until just combined.
3. Stuff the mixture into casings or use as a loose sausage shape.
4. Cook on medium heat for 5-7 minutes per side, or grill at medium-high heat for 3-5 minutes per side.
Cooking Time: 10-15 minutes
Defrutum (Reduced Grape Syrup)
Defrutum, also known as reduced grape syrup, is an ancient ingredient used in Mediterranean cuisine. This sweet and rich condiment is made by cooking down fresh grapes to create a concentrated syrup that’s perfect for adding depth and flavor to various dishes.
Ingredients:
– 2 lbs Concord grapes (or other red grapes)
– 1 cup granulated sugar
– 1 cup water
Instructions:
1. Rinse the grapes, remove any stems or leaves, and crush them in a large pot.
2. Add the sugar and water to the pot, stirring until the sugar is dissolved.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 30-40 minutes, or until the syrup has thickened and reduced by about half.
4. Remove from heat and let cool slightly before straining the Defrutum through a cheesecloth or fine-mesh sieve into a clean container.
Cooking Time: 1 hour
Savillum (Roman Honey and Cheese Cake)
A sweet and savory Roman dessert, Savillum is a classic honey and cheese cake that’s surprisingly easy to make.
Ingredients:
– 1 cup honey
– 1/2 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1 large egg
– 1 tablespoon olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together honey, Parmesan cheese, flour, salt, and baking powder.
3. In a separate bowl, beat the egg until frothy. Add the olive oil and mix well.
4. Pour the wet ingredients into the dry mixture and stir until combined.
5. Pour the batter into a greased 8-inch (20cm) round cake pan.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 30-35 minutes
Puls Punica (Carthaginian Barley and Cheese Dish)
Puls Punica was a popular dish in ancient Carthage, made with barley, cheese, and olive oil. This recipe brings back the flavors of the past, perfect for a cozy evening or a historical themed dinner party.
Ingredients:
– 1 cup of pearled barley
– 2 cups of water
– 1/4 cup of grated Pecorino cheese (or similar sheep’s milk cheese)
– 2 tablespoons of olive oil
– Salt to taste
Instructions:
1. Rinse the barley and soak it in water for at least 8 hours or overnight.
2. Drain and rinse the barley again, then cook it in fresh water until tender, about 20-25 minutes.
3. In a pan, heat the olive oil over medium heat. Add the grated cheese and stir until melted and smooth.
4. Add the cooked barley to the cheese mixture and season with salt to taste.
5. Serve warm or at room temperature.
Cooking Time: Approximately 30-40 minutes (including soaking time)
Oxyporum (Vinegar and Herb Condiment)
Oxyporum is a traditional French condiment made with vinegar, herbs, and spices. This tangy and aromatic sauce is perfect for accompanying grilled meats, fish, or vegetables.
Ingredients:
– 1 cup white wine vinegar
– 1/2 cup water
– 1 tablespoon chopped fresh tarragon
– 1 tablespoon chopped fresh chives
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a small saucepan, combine vinegar, water, tarragon, chives, salt, and pepper.
2. Bring the mixture to a boil over medium heat.
3. Reduce heat to low and simmer for 10 minutes or until the liquid has reduced slightly and the flavors have melded together.
4. Remove from heat and let cool to room temperature.
5. Strain the sauce through a fine-mesh sieve into a clean glass jar.
Cooking Time: 15 minutes
Mustacei (Roman Cumin and Grape Must Bread)
Experience the rich flavors of ancient Rome with this simple yet elegant bread, perfect for accompanying a hearty meal or as a snack on its own. Mustacei, also known as Must Bread, has been a staple in Italian cuisine since medieval times.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon active dry yeast
– 1/4 teaspoon Roman cumin (or regular cumin)
– 1/2 teaspoon salt
– 1/4 cup grape must (or substitute with honey or maple syrup)
– 1 tablespoon olive oil
Instructions:
1. In a large mixing bowl, combine flour, yeast, Roman cumin, and salt.
2. Gradually add grape must, mixing until a dough forms.
3. Knead the dough for 5-7 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 375°F (190°C).
6. Punch down the dough and shape into desired form.
7. Drizzle with olive oil and bake for 25-30 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Patina Apiciana (Layered Egg and Fish Dish)
This traditional Italian dish from the Campania region is a perfect combination of flavors and textures, with layers of creamy eggs, fish, and vegetables. Patina Apiciana is a comforting meal that’s easy to prepare and sure to please.
Ingredients:
– 4 large eggs
– 1 pound white fish fillet (such as cod or tilapia), cut into 1-inch pieces
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the fish pieces and cook for 2-3 minutes or until cooked through.
4. Meanwhile, beat the eggs with salt and pepper. Set aside.
5. To assemble the patina, create layers in a 9×13-inch baking dish: egg mixture, sautéed onion and fish, Parmesan cheese, and parsley. Repeat for 3-4 layers.
6. Bake for 30-40 minutes or until the eggs are set and the top is golden brown.
Cooking Time: 30-40 minutes
Summary
Get ready to transport yourself back in time with these 18 authentic ancient Roman recipes that can be easily adapted for modern kitchens. From savory dishes like Minutal Matianum, a spiced apple and pork stew, to sweet treats like Patina de Piris, a pear and honey custard, this collection has something for everyone. Learn how to make Garum fish sauce, Libum Roman cheesecake, and many more delicious recipes that will transport you back to ancient Rome. With ingredients readily available today, these dishes are sure to become new favorites in your household.
