Ancient Roman Recipes

Smelts au Vin Blanc - Patina de apua


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Ancient Roman Recipes
Smelts au Vin Blanc

Clean the smelts or other small fish, filets of sole, etc. of white meat.
Marinate i.e., impregnate with oil.
Place in a shallow pan.
Add oil, broth and wine. Add bunch fresh rue (See note for rue)
and marjoram and cook with the fish.
When done remove the herbs, season the fish with pepper and serve.

Rue is a genus of strongly scented evergreen subshrubs 20-60 cm tall, in the family Rutaceae, native to the Mediterranean region, Macaronesia and southwest Asia. It was used extensively in Middle Eastern cuisine in olden days, as well as in many ancient Roman recipes (according to Apicius), but because it is very bitter, it is usually not suitable for most modern tastes. However, it is still used in certain parts of the world, particularly in northern Africa. Try arrugula or radish leaf as a substitute for rue.

Patina de apua (Latin Version)

Apuam lauas, ex oleo maceras, in Cumana compones, adicies oleum, liquamen, uinum. alligas fasciculos rutae et origani et subinde fasciculos apobaptizabis. cum cocta fuerit, proicies fasciculos, et piper asperges et inferes.