Description Apicius - De re coquinaria The famous Roman cookbook by Apicius in one of only two surviving 9th century manuscripts! The 1st century work by the Roman gourmet Apicius is steeped in history and was probably supplemented and streamlined in the 4th century and is considered today to be a priceless testimonial to Roman cuisine and culture. This splendid manuscript was created around the middle of the 9th century in the famous scriptorium of St. Martin de Tours, which presents the text of Apicius in a luxurious edition.
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Si tratta di una raccolta di Lettura per la parola del mese di ottobre cucina. Si tratta di una raccolta di ricette e consigli tradizionali sulla preparazione e sul mantenimento delle pietanze, le quali sono suddivise in base alla loro tipologia in dieci libri, dagli ortaggi alle vivande prelibate. In the following winter I resumed work alone.
Had she lived to see the final result it would certainly contain fewer faults. The latter were, according to Pliny, Nat Hist. Most highly praised by the Romans were the Megarean bulbs. The bulbs vary in size, shape, bitterness, and colour. They grew wild, but they were also cultivated. They were considered a very powerful aphrodisiac. Pliny, Nat. Make in the following way. Chop all this, apart from the fig-peckers, carefully When the crane is cooked wrap it in a warm cloth and pull its head: it will come off with the sinews, so that only the meat and the bones remain.
Take the snails, clean with a sponge, remove the membrane so that they may come out [of their shells]. Put in a vessel [with the snails] milk and salt for one day, for the following days add only milk, and clean away the excrements every hour. When the snails are fattened to the point that they cannot get back their shells fry them in oil. Serve with oenogarum. In a similar way they can be fed on meat. Add 12 pints old wine, either from Aminoea or mixed white wine, mix well.
Then pour it into a vessel treated with pitch, and seal. If you wish to prepare more sea-water make it according to the proportions given above. Bone carefully from the gullet, so that it becomes like a sack, and empty the intestines competely by blowing into them from the head, so that the excrement will be emptied through the back passage. Wash carefully and fill with water, and an admixture of liquamen. Sew up the animal at the shoulders, and put it in the oven Mince liver and lights of the hare with its blood.
Put in a saucepan liquamen and oil stock. Finely chop leek and coriander and add liver and lights. Boil the peas, When the froth has been skimmed off chop leek and coriander, put into the saucepan, and bring to the boil. Take very small cuttlefish with their ink an dlet then cook like this [i. Add oil, liquamen, and wine and a bouquet of leek and coriander. Let it cook. When cooked pound pepper, lovage, origan, and a little caraway, moisten with some of the broth from the cuttlefish, blend with wine and passum.
Chop the cuttlefish finely and add to the peas Prepare the kid, bone, remove the entrails, including the stomach, wash. Put in a mortar pepper, lovage, asafoetida root, two bay-berries, a little pytherum, two or three brains; pound all this, add liquamen, season with salt. Strain 2 pints of milk and 2 tablespoonfuls of honey over the contents of the mortar.
Stuff the guts with this mixture, and arrange them on the head of the kid in a circle. Cover with sausage-skin or paper, bind together, and place the kid in a saucepan or a shallow pan, adding liquamen, oil and wine.
Half-way through the cooking-liquor. Add a little defrutum; mix well. Empty into the saucepan. When it is done remove paper and binding material, thicken the sauce with cornflour, and serve.
Apicius sive De re coquinaria
Si tratta di una raccolta di Lettura per la parola del mese di ottobre cucina. Si tratta di una raccolta di ricette e consigli tradizionali sulla preparazione e sul mantenimento delle pietanze, le quali sono suddivise in base alla loro tipologia in dieci libri, dagli ortaggi alle vivande prelibate. In the following winter I resumed work alone. Had she lived to see the final result it would certainly contain fewer faults. The latter were, according to Pliny, Nat Hist. Most highly praised by the Romans were the Megarean bulbs. The bulbs vary in size, shape, bitterness, and colour.
Apicius - De re coquinaria
See Article History Marcus Gavius Apicius, flourished 1st century ce , wealthy Roman merchant and epicure during the reign of Tiberius 14—37 ce , after whom was named one of the earliest cookbooks in recorded history. The book comprises more than recipes, and it is so esteemed that it has been preserved in numerous editions ever since. Apicius went to great lengths to find good ingredients—for instance, he is said to have once sailed all the way to Libya to eat some much-praised prawns only to return home without having found any to his satisfaction—and his colossal banquets eventually drove him to bankruptcy and then suicide. The meat chapter offered recipes for domestic livestock as well as venison , boar , and even dormouse a small rodent , while the fowl section included recipes for crane , ostrich , flamingo , and peacock. Most of the recipes in the book—even sweet dishes that in the 21st century would be considered desserts—included a sauce made with garum, a fermented fish sauce similar to Asian fish sauce and thought to be an early predecessor of Worcestershire sauce. Extracted from silphium , a wild giant fennel common in the North African Greek colony of Cyrene , where it was traded as a precious commodity and even depicted on coins, laser was a resinous juice used extensively in ancient Mediterranean cuisines. Its flavour may have mirrored those of parsley or celery.
Marcus Gavius Apicius
Four grain grinders to the right. The method of operating these mills is shown in the sketch of the slaves operating a hand-mill. These mills were larger and were driven by donkeys attached to beams stuck in the square holes. The bake house is to the left, with running water to the right of the entrance to the oven.
Al secondo di costoro si deve la raccolta di ricette gastronomiche che costituisce il nucleo preponderante del De re coquinaria. XII, 10, 8 e da Tacito Ann. Apicio spiega con cura come conservarli al meglio e li considera quasi una ghiottoneria e soprattutto un cibo sano , buono , quasi benefico. Lo ritiene un saporito medicinale e non solo un contorno. Libro quinto Libro quinto o dei legumi : grande sagra dei legumi e delle varie farine che se ne ricavano. Piselli e lenticchie molto spesso servono per fare una farcia da inserire in una sorta di pasta dura che viene chiamata conchiglia. Libro sesto Nel libro sesto si parla di come cucinare cacciagione da piuma e animali da cortile.