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Quails in Wine Leaves, Like the Romans An ancient recipe, using fresh figs, bacon, quail, and grape leaves--surprisingly easy to make, beautiful, and delicious

Quails in Wine Leaves, Like the Romans An ancient recipe, using fresh figs, bacon, quail, and grape leaves--surprisingly easy to make, beautiful, and delicious

From Apicius, a 2000 year old molded salad with chicken, cucumber, onion and pine nuts and a delicious celery seed dressing. As delicious as it is beautiful!

From Apicius, a 2000 year old molded salad with chicken, cucumber, onion and pine nuts and a delicious celery seed dressing. As delicious as it is beautiful!

Fresh Fig & Pecan  Bread  FINALLY found something to make with all those figs!!!

Fresh Fig & Pecan Bread FINALLY found something to make with all those figs!!!

Moretum- Moretum is a type of herb cheese spread that the Ancient Romans ate with bread. A typical moretum was made of herbs, fresh cheese, salt, oil and some vinegar. Optionally, different kinds of nuts could be added. It was a precursor to pesto!

Moretum- Moretum is a type of herb cheese spread that the Ancient Romans ate with bread. A typical moretum was made of herbs, fresh cheese, salt, oil and some vinegar. Optionally, different kinds of nuts could be added. It was a precursor to pesto!

Fig & Balsamic Glazed Quail...don't like quail but think this would delicious with a turkey breast!!!

10 Fresh Fig Recipes

Fig & Balsamic Glazed Quail...don't like quail but think this would delicious with a turkey breast!!!

My Ancient Roman Kitchen: Parthian Chicken (Pullum Particum) from recipes of Apicius

My Ancient Roman Kitchen: Parthian Chicken (Pullum Particum) from recipes of Apicius

Stuffed Quail with Marmalade, Whiskey, and Bacon and "Hot Lightning" - A Roast of Potatoes, Apples, and Pears {Katie at the Kitchen Door}

Roast Figs, Sugar Snow, Revisited // Stuffed Quail with Marmalade, Whiskey, and Bacon & "Hot Lightning"

Stuffed Quail with Marmalade, Whiskey, and Bacon and "Hot Lightning" - A Roast of Potatoes, Apples, and Pears {Katie at the Kitchen Door}

One Girl In The Kitchen: Pecan and Fig Stuffed Quails

One Girl In The Kitchen: Pecan and Fig Stuffed Quails

Ancient Roman sauces as Sapa, Defrutum, and Caroenum were made of (white or red) grape must boiled down to different percentages of their volume. They all were used in Roman cooking on a daily basis and many of the famous Apicius' recipes call for using at least  one of them in various dishes. There is easy and fast way those sauce to be prepared at a modern kitchen. Check it out here:

Ancient Roman sauces as Sapa, Defrutum, and Caroenum were made of (white or red) grape must boiled down to different percentages of their volume. They all were used in Roman cooking on a daily basis and many of the famous Apicius' recipes call for using at least one of them in various dishes. There is easy and fast way those sauce to be prepared at a modern kitchen. Check it out here:

Try this Grilled Quail recipe by Chef Neil Perry. This recipe is from the show Neil Perry - Fresh And Fast.

Grilled Quail

Try this Grilled Quail recipe by Chef Neil Perry. This recipe is from the show Neil Perry - Fresh And Fast.

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