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RE: [Apicius] Re: Your fav/go to recipe

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  • Lucia Clark
    I just made the sausages braised in wine with fava beans for my very suspicious son. He liked them. Served with panem depsticium it could be almost a middle
    Message 1 of 6 , May 23, 2011
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      I just made the sausages braised in wine with fava beans for my very
      suspicious son. He liked them. Served with panem depsticium it could be
      almost a middle eastern dish, no spoon required

      Lucia



      _____

      From: Apicius@yahoogroups.com [mailto:Apicius@yahoogroups.com] On Behalf Of
      Saerlaith
      Sent: Monday, May 23, 2011 1:49 PM
      To: Apicius@yahoogroups.com
      Subject: [Apicius] Re: Your fav/go to recipe





      I'm a Latin teacher (as well as Classics-lover) and I've got a set of
      recipes we use for a "Roman cuisine" project at the end of the school year.
      (It started out from having a Latin newsletter when I was working with 6th
      graders, each month they reviewed 3 recipes, along with stories of what we'd
      been doing in class. We "saved" the recipes that tasted good to them.) This
      is the kid-tested and kid-approved menu:

      Gustatio:
      Cecina
      Moretum
      Olivarum conditurae
      Mel et caseum

      Prima Mensa:
      Pullum frontonarium
      Aliter pisam sive fabam
      Caroetae frictae
      Mustacei

      Secunda Mensa:
      Dulcia domestica
      Libum

      Now, as an adult, I'm more than happy with the flavors presented in many of
      the other recipes available to us, but I can attest that at least seven
      years-worth of pre-to-teen teenagers have found themselves surprised by how
      much they liked this menu! (The older teens are actually the most negative
      and then the most ready for more.)

      Personally, I regularly make the moretum and the olivarum conditurae for
      parties. It's always a hit! I have experimented with the moretum, too, since
      there were many varieties. I've tried it with feta, with peccorino romano,
      with local sheep cheese, and I even once tried it with roasted garlic. All
      were excellent.

      --- In Apicius@yahoogroups.com <mailto:Apicius%40yahoogroups.com> ,
      "qa9999aq" <qa9999aq@...> wrote:
      >
      > If someone approached you and said they were interested in cooking by
      Apicius, what recipe would you recommend they start with? What is, in your
      opinion, an easy starting place?
      >
      > And what is your favorite recipe? Which one would you make weekly if you
      could?
      >
      > Thanks for your thoughts.
      > Pattie
      >





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