I’m not a cook. I have some knowledge of how a stove and microwave works and therefore have the ability to feed myself. Sometimes, I can be rather gourmet, but usually it’s just grilled cheese and canned soup.
Welp, this weekend in my barony, we are having a cooking event called Feast of the Gaunt Days, based on food that would have been made during the fallow months. Rome wasn’t really a victim of the seasons as much as the rest of Europe was, but, they still had to make substitutions when foods were out of season, such as fruits. I have no idea why I chose this recipe other than it sounded tasty, but, it did require seasonal adaptations. Dried fruits that had to be reconstituted, for example, rather than fresh. Scallions instead of shallots, as the period term is interchangeable as they were easier to find.
The cooking begins tomorrow night with the pork, but here is my redaction thus far. Pics will be coming as I finish this project:
“Minutal ex Praecoquis” from Apicius’ De Re Coquinaria
A Roman Fruit and Pork Fricassee
attempted so boldly by Kyria Anna Dokeianina Syrakousina for Feast of the Gaunt Days
February 10, 2013
Minutal ex praecoquis: adicies in caccabum oleum, liquamen, vinum, concides cepam ascaloniam aridam, spatulam porcinam coctam tessellatim concides. his omnibus coctis teres piper, cuminum, mentam siccam, anethum, suffundis mel, liquamen, passum, acetum modice, ius de suo sibi, temperabis, praecoqua enucleata mittis, facies ut ferveant, donec percoquantur. tractam confringes, ex ea obligas. piper aspargis et inferes.
Translation: In a cooking pot, place olive oil, liquamen, wine, dry shallots, chopped, and a cooked leg of pork, cubed. When these are cooked, grind [together] pepper, cumin, dried mint and aniseed. Moisten with honey, liquamen, passum, a little vinegar and some of the cooking stock; mix thoroughly. Add the pitted fruits and bring to a boil; cook until they are tender. Break pastry into the dish to thicken, season with pepper and serve.
My redaction, partially based on the one listed at Celtnet.com
2.5lb Pork Roast, cooked and cubed (I rubbed it with sea salt before roasting for 3 hours at 300*F. I checked the meat constantly with a digital thermometer until an internal temp of 170F was achieved.)
4 tbsp olive oil
4 tbsp Thai fish sauce (Nam-pla) as a substitute for garum/liquamen
14oz pork or chicken stock
4oz moscato wine
3oz scallions, minced
For the Sauce:
generous pinch of black pepper
generous pinch of ground cumin
generous pinch of dried mint
pinch of ground aniseed
2 tbsp honey
8 tbsp passum (Moscato wine and honey reduction)
2 tsp white wine vinegar
4oz pork cooking liquid
10 dried apricots, 10 dried dates, 10 dried figs, reconstituted in water, and quartered
Plain Panko crumbs to thicken
Combine pork, olive oil, nam-pla, stock, wine and scallions in a casserole dish. Transfer to an oven pre-heated to 170°C (330°F) and bake for 60 minutes, adding stock as needed. In the meantime prepare the sauce. Pound together the black pepper, cumin, mint and aniseed in a mortar then work in the honey, nam-pla, passum and white wine vinegar. Pour into a pan, add 4oz liquid from the casserole and bring to a boil. Add to the casserole for the final 15 minutes of cooking. Five minutes before you are ready to serve, add the fruits to the casserole and thicken with Panko.
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