Ham in Red Wine and Fennel Sauce

(this is for 50 people, all measurements approximate)

• Red wine ( I used a big bottle, but that’s cooking for 50)
• A cup or so sapa (reduced sweet wine)  I cheated and used about ¾ of a can of frozen grape juice concentrate
• ½ or so red wine vinegar (should come out sweet/sour)
• Tbl. or so each of dill weed and thyme
• 2 tbl. or so coriander
• ¼ - ½ a cup honey (again, going for sweet and sour)
• 2 heads of fennel, chopped
• Tsp. of black pepper.

Boil the whole thing until the fennel is tender, then puree.  Server over warm or cold ham slices.

Originally from a description in the “Heidelberg Papyrus”.

Braised Cucumbers

• Peeled, seeded and chopped cucumbers
• While wine vinegar
• Olive oil
• Honey
• Salt

Braise the cucumbers in the sauce ingredients until just approaching tender and serve warm. 

Originally described in Pliny’s Natural History.

Celery in Raisin Sauce

• Celery
• Raisins
• Red wine vinegar
• Sapa (again I used frozen grape juice concentrate)
• Dried onion flakes

Cover the raisins in the sauce ingredients and let sit for an hour or two until plumped.  Puree.  I served the sauce with celery that had been stir-fried until hot but still crisp.  I’ve tried it before over steamed celery, but I think I like stir-fried better.

Originally described in Columella’s On Agriculture.  

Fried Carrots

• Carrots
• Oil for frying
• Salt & pepper

Fry until tender.

Originally described in Anthimus’ On Foods.

Chickpeas and cheese

• Cooked chickpeas (canned or from dried)
• Hard cheese such as parmesan or pecorino.  I used good old green tube Kraft parmesan.

Heat up the chickpeas and coat in the cheese.

Originally described in Galen’s On the Powers in Foods.

All of these recipes I found described in Mark Grant’s fabulous Roman Cookery (Serif, London, 1999).

More to follow…