Ancient Roman Frittata with Wild Herbs and Chicken – Patina ex Rusticis

Welcome to our kitchen. Today we prepare patina ex rusticis dell'antica Roma, a dish with herbs and spices from the 4th century by De Re Coquinaria. Let's start with the ingredients. It serves fish, eggs, wine, spices, olive oil, rosé wine, black pepper and herbs from ancient Rome, mint, dentillion, mustard grains, celery and mallo. Patina is a term that refers more to the padella in which the recipe is prepared than to a specific type of dish. While many of De Re Coquinaria's patina recipes are clearly frittata, some are more difficult to classify into secondary categories. The author does not specify which wild herb to use, so you can choose which one you prefer, from the edible Mediterranean herbs. Some other possibilities suggested in the original text are cooking and pepper, to which we can also add chicken or fish meat. The author writes the following a previous recipe, probably one for asparagus, In which the asparagus juice is mixed with eggs and nougarum, a mixture of garlic and wine, It is prepared with small eggs, previously cooked with pepper, garum, wine and wine of the raisin. We didn't use the herb juice, but the Mediterranean herb. To get the juice, squeeze the herb into the mortar, then add a little water and filter the liquid. We mixed the herbs and pepper, then we mixed the eggs with a little wine and garum, and we prepared a mixture of wine, wine of raisins, garum and pepper. We used four eggs, four pieces of alpha pepper and four pairs of herbal mixtures, but you can change the ratio depending on your taste. The quantity of wine, wine of the raisin and garum depends mainly on how morbid the herb is and, therefore, how long you need to cook it. However, we recommend a ratio of two parts wine and garum to one part wine of a variety for a good balance. We've chosen a simple nogarum, made with only wine and garum, but there are various recipes in De Re Coquinaria if you want a more complex version. For example, you can add seasoning, flavourings, lavaggio, honey and olive oil to prepare an excellent sauce. If you don't have a wine of the raisin, you can use a little honey or meat or a little raisin. The garum can be replaced with a southeast Asian fish sauce, muria, colatura di alici or sold alone. I link all the recipes for the route and the taste are in the description below. To learn more about the cuisine of ancient Rome, I recommend our book, The Cuisine of Ancient Rome, There you can find information on the agriculture of ancient Rome, the recipes, the ingredients and the banchetti, as well as various recipes. On our Patreon page you will find the translations of De Re Coquinaria and the recipes of Catus de Agricultura and Columellas de Re Rustica, The two basic sources of agriculture and food on the farms of ancient Rome, Along with articles on ancient and medieval food and other translations from historical sources. You can find a list of our books on ancient food in the description below, Together we'll buy you a beer and buy our merchandise. We cook the chicken mix for a couple of minutes with olive oil and a mixture of wine, rosé wine, garum and pepper. Then we add the herb and put it under the chicken fish, without mixing the layers of chicken and herb. The cooking time depends on the herbs used and how morbid they are. If the herbs need a long cooking time, you can add a little water or more wine and rosé wine and cover with a flame until they are cooked. Then we add the eggs and cook them until they are united. We serve the patina spazzata with pepper. This patina is incredible, despite the simplicity of the ingredients. The flavour of the various herbs is filled with the egg starch and is very well balanced by the acidity of the wine, The sweetness of the wine of raso, the spiciness of the flavour and the acidity of the black pepper. A dish to try in many versions, with various herbs or even fish, to experience the great variety of flavors typical of the culinary art of our ancestors. If you're interested in antique food and flavors, subscribe to our channel and consider supporting us on Patreon.