Ancient Roman Roast Rabbit

Welcome to our kitchen. Today we are preparing the Rabato Rostato of Ancient Rome from the VIII Libro della Re Coquinaria. Let's start with the ingredients. It is served with a slice of bread, olive oil, onions, wine, garum, spices, white pepper, lovaggio, cherry seeds and asafoetida, aromatic herbs, saporite and rum. We roast the meat in the oven with some olive oil for about 20 minutes. The author suggests a suitable method of cooking. First you melt the meat in water and then you put it in a pan. The other is di rostarla. The original recipe is called Lepus madidus, or wet herb, but the Romans considered the rabbato, called cuniculum in Latin, one of the three species of herb. Varro and Pliny provide a description of these animals. The aria italica, according to Varro, has a dark color, a white pellet and long eyes. The alpine area becomes white in winter. And then there's the cuniculum, so called because of its ability to spot donkeys. Pliny and Catullus, as Oppian in his chronicle of the Spanish War, indicate the belief that the rabotage originated in Spain. Although Poseidonius recalls his presence in the area around Naples, between the 2nd and 1st centuries before the Common Era, And still the primus Polybius saw and ate the robbers in Corsica. In the meantime, let's prepare the salsa. We're grateful for the white pepper, lovage and half of cherry. Add the ground herb and the alfano garlic. We add garlic, wine and olive oil and add a little grattugiata. We suggest two parts of garlic and wine and one part of olive oil. If you don't have the juice, you can use another aromatic herb, like parsley or mint. The author does not mention the type of pepper to use, but the Romans added black, white and long pepper. Choose the one you like best. Instead of olive oil, you can use alfano. The asphotite is equivalent to the cheapest type of silfium available in antiquity, as described by Dioscorides and Theophrastus, It was called silfium particum and was produced in the same areas where the asphotetida is still produced today. Instead of garum, you can use a southeast Asian fish sauce, murria or colatura di alici, or a solo sale. I link to the video on how to prepare murria and garum da scratto in the description below. The rabbis and the poor were commonly born in the ancient Roman villa, all inside a enclosure called leporaria, da lepus, which means poor in Latin. The use of leporaria extends to animals otherwise legomorphic, including all wild animals adapted for growth, such as the wild tree, the tree, the red tree, the sciamico tree, the fallo tree, and others. The murders were expensive and very expensive. In the richest tables, only specific parts, like the shoulders and the hands, were often served, as we read in Martial's poems. In the eighth book of De Re Coquinaria there are 13 recipes, but most appear in other parts of the recipe book. The tree, however, is mentioned in Book III, where the meat is used to prepare the spalle, although the author did not give the complete recipe. We add the sauce and cook the tree, moving it often with the sauce, for about 40 minutes. To learn more about the food and animal hidden in antiquity, go and look at il nostro libro, Antica Cucina Romana, The Commission has also adopted a proposal for a directive on the approximation of the laws of the Member States relating to the labelling of foodstuffs. together a diverse recipe selected from various antique sources. The translations of De Re Coquinaria and the recipe of Catos de Agricultura are available on Patreon. Along with other translations from historical sources and various articles on ancient and medieval food. A list of our other historical food books is available in the description below, You can also find a link to buy a beer and buy our merchandise to support our work. This beer was delicious and aromatic. We'll have a chocolate with a pepper spoon. Pepper, loveggio and asafoetida make a spicy combination, with a distinctly Mediterranean flavor. Thank you for the presence of taste and aroma. An incredible dish that brings back the ancient traditions that must be rediscovered in our cuisine for a special dish. If you're interested in antique foods and flavors, subscribe to our channel and consider supporting us on Patreon.