Continuing our culinary journey through the pages of Apicius’s ancient Roman cookbook, I find myself drawn deeper into the rich tapestry of flavours and traditions of this remarkable era. These recipes are not just a taste of history; they’re a connection to a time when food was both sustenance and celebration. Today, we explore “Ofellae Aprugneae,” a dish that embraces the hearty essence of wild boar and the elegance of Roman culinary expertise. Join me as we venture into the world of Apicius once more, adapting this for a modern kitchen.
Ingredients:
- 500g wild boar meat, cubed (substitute with pork if wild boar is unavailable)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup red wine
- 1 cup chicken or vegetable broth
- 2 bay leaves
- A pinch of ground black pepper
- A pinch of ground cumin
- A pinch of ground coriander
- A pinch of ground lovage (or substitute with celery seeds)
- Salt, to taste
- Fresh parsley, for garnish
Instructions:
- Start by marinating the wild boar (or pork) meat for a few hours or overnight in a mixture of olive oil, minced garlic, ground black pepper, ground cumin, ground coriander, ground lovage (or celery seeds), and a pinch of salt. This will infuse the meat with rich flavors.
- In a large skillet or frying pan, heat the olive oil over medium-high heat. Add the finely chopped onion and sauté until it turns translucent and begins to brown slightly.
- Add the marinated wild boar (or pork) cubes to the skillet. Sear the meat on all sides until it’s nicely browned, creating a flavorful crust. This should take about 5-7 minutes.
- Pour in the red wine, chicken or vegetable broth, and add the bay leaves. Stir well to combine and bring the liquid to a gentle simmer.
- Reduce the heat to low, cover the skillet, and let the meat simmer for about 1.5 to 2 hours. Check periodically and add more broth if needed to keep the meat from drying out.
- As the meat simmers, it will become tender and soak up the aromatic flavors of the spices and wine. Ensure it’s cooked thoroughly, as wild boar can be quite dense. It should easily pull apart with a fork when done.
- Once the meat is tender and cooked to perfection, remove the bay leaves, and discard them.
- To serve, arrange the Ofellae Aprugneae on a platter and garnish with fresh parsley.
- You can enjoy this dish as it is or pair it with your favorite side, whether it’s a simple salad, roasted vegetables, or a fresh loaf of bread to soak up the delicious juices.
With our modern twist on “Ofellae Aprugneae,” we pay homage to the Roman love for wild boar while making this dish accessible and delightful for contemporary palates. As we savour each bite, we connect with the flavours of ancient Rome and celebrate the timeless allure of Roman cuisine.
In order to immerse myself in Ancient Rome further, I found an artist, Michael Levy, that has created wonderful tracks inspired by this amazing part of history. As I ate my wild boar and drank wine, I listened to his music and was transported back in time. If I have inspired you, please follow these links
Ode to Ancient Rome – Paid Link
https://www.ancientlyre.com https://michaellevy.bandcamp.com/
“Michael Levy is a UK-based composer, whose musical mission is to “continue where the ancients left off,” in creating new music for the recreated ancient lyre. Michael’s music has been incorporated into Rufus Wainwright’s opera Hadrian, the soundscape for Jeff Koon’s sculpture Apollo Kithara, and his music has been featured as part of the permanent soundscape to the Museum of the Bible in Washington, D.C.”
