Imagine being transported back in time to ancient Rome, where lavish feasts and culinary delights were as integral to daily life as politics and philosophy. At the heart of this gastronomic journey stands Apicius, a legendary gourmet and author of one of the world’s oldest cookbooks, “Apicius.” This collection of Roman recipes, dating back to the 4th or 5th century, offers a tantalizing glimpse into the culinary world of antiquity.
Meet Apicius:
Apicius, whose full name is believed to be Marcus Gavius Apicius, was a renowned Roman epicure. He lived during the reign of the emperors Augustus and Tiberius, a time when culinary innovation and indulgence were highly celebrated. Apicius’s name became synonymous with opulence and gastronomic excess. His passion for the finest ingredients, intricate recipes, and extravagant banquets earned him a place of distinction in Roman culinary history.
A Journey into the Past:
In this culinary odyssey, we will embark on a journey to recreate one of Apicius’s ancient recipes. As we sift through the sands of time, we’ll discover the rich tapestry of flavours that graced the tables of Roman patricians and commoners alike. It’s a tantalizing taste of history, where the aromas and tastes of ancient Rome come to life in your kitchen.
Prepare to step into the shoes of a Roman chef and experience the melding of flavours, the art of presentation, and the joy of savouring a dish that has withstood the test of time. With Apicius as our guide, we’ll unlock the secrets of an age-old recipe that transcends centuries, offering a timeless connection to the culinary traditions of ancient Rome, all adapted to a modern kitchen
Recipe: Roman Roast Pork with Honey and Garum Sauce
Ingredients:
- 1 kg (about 2.2 lbs) pork loin
- 4 tablespoons honey
- 2 tablespoons garum or colatura (a fermented fish sauce, or you can substitute with Worcestershire sauce)
- 3 tablespoons olive oil
- 1 teaspoon ground black pepper
- A pinch of salt
- A pinch of ground cumin (optional)
Note: Colatura can be found on Amazon in the USA and UK. I haven’t searched in other countries.
Instructions:
- Preheat your oven to 350°F (180°C).
- In a small bowl, mix together the honey, garum/colatura (or Worcestershire sauce), olive oil, black pepper, salt, and ground cumin (if using).
- Place the pork loin in a roasting pan or oven-safe dish.
- Pour the honey and garum sauce mixture over the pork, making sure it’s evenly coated.
- Roast the pork in the preheated oven for approximately 45 minutes to an hour, or until it’s cooked through and has a nice golden-brown glaze.
- Occasionally baste the pork with the sauce from the pan to keep it moist and flavorful.
- Once done, remove the roast from the oven and let it rest for a few minutes before slicing.
- Slice the roast and serve it with the remaining sauce drizzled over the top.
This recipe showcases the Roman love for combining sweet and savoury flavours in their dishes, using ingredients like honey and garum to create a delicious glaze for the roast pork. Enjoy your Roman-style roast pork!
Let me know if you try it and what you think!
