Question by Whitney Roberts: What kind of food did they eat/make during the roman festival Lemuria?
I’m doing a project for my latin class and I desperately need to know what kind of food they made during the Lemuria festival in Rome because I have to make it for my class! Help is very much appreciated!
Best answer:
Answer by ~Lexi~
Here are a few. Pick whichever would be easiest for you to make with what you have.
Recipe : Globuli
Curd cheese, 500 g or about 1lb
A cup of semolina
honey
olive oil
1. Press curd cheese through sieve or let it hang in cheese cloth until it’s drained well. Mix with the semolina into a loose dough. Let it sit for a few hours. (Have a sip of the Caroenum while you wait).
2. With wet hands form the mixture into dumplings. Quickly fry them in olive oil for a few minutes. Drain and roll in honey.
Recipe : Isicia Omentata
Ingredients:
500g minced meat
1 french roll, soaked in white wine
1/2 tsp freshly ground pepper
50ml Liquamen (can be replaced by 1/2 tsp salt + a little white wine)
some pine nuts and green peppercorns
a little Caroenum
Baking foil
Method:
1. Mix minced meat with the soaked french roll.
2. Ground spices and mix into the meat.
3. Form small burgers and put pine nuts and peppercorns into them. 4.
4. Put them into baking foil and grill them together with a splash of Caroenum.
Recipe: Pullum Frontonianum (Apicus Chicken)
Ingredients:
1 (3 pound) whole chicken
1/2 cup olive oil
1 cup red wine
1 teaspoon salt
1 leek, bulb only, chopped
1/4 cup chopped fresh dill weed
1/3 cup saturei (dried rose petals)
2 tablespoons ground coriander seed
1/2 teaspoon ground black pepper
2 tablespoons olive oil
salt to taste
1/2 cup syrup from canned figs
Directions
1. Mix together 1/2 cup olive oil, wine mixed with salt, chopped leek, dill, rose petals, coriander, and black pepper.
2. Heat 2 tablespoons olive oil in a large pan. Fry whole chicken over medium heat. Add about half of the seasoning mixture, and continue to fry until chicken just starts to change color.
3. Place chicken in a baking dish large enough to hold it along with the seasoning mixture–both what was in the pan and what you didn’t use. Rub the bird with the mixture for a minute or so.
4. Bake at 425 degrees F (220 degrees C) for 1 hour, occasionally basting with the seasoning mixture. The chicken will look almost burnt when done. Moisten a plate with fig syrup, place chicken on it. Season with salt and pepper.
What do you think? Answer below!