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CULINARY ARTICLES AND RECIPES
Ancient Roman Recipes
Baian Stew - Embractum baianum
DDV CULINARY
Baian Stew
Minced poached oysters, mussels or scallops and sea nettles (jellyfish).
Put in a sauce pan with toasted nuts (pine nuts), rue, (See note for rue) celery, pepper, coriander, cumin, raisin wine, (See note for passum) broth, reduced wine and oil. Rue
Rue is a genus of strongly scented evergreen subshrubs 20-60 cm tall,
in the family Rutaceae, native to the Mediterranean region, Macaronesia and southwest Asia.
It was used extensively in Middle Eastern cuisine in olden days, as well as in many ancient
Roman recipes (according to Apicius), but because it is very bitter, it is usually not suitable
for most modern tastes. However, it is still used in certain parts of the world, particularly
in northern Africa. Try arrugula or radish leaf as a substitute for rue.
Passum
Passum was a style of raisin wine (wine from semi-dried grapes) from ancient Carthage
and transmitted from there to Italy, where it was popular under the Roman Empire.
Vin Santo is a modern version of Passum from Italy.
Embractum baianum (Latin Version)
Ostreas minutas, sphondylos, urticas in caccabum mittes, nucleos tostos concisos,
rutam, apium, piper, coriandrum, cuminum, passum, liquamen, caryotam, oleum.
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