| The Roman Recipes contest jurry members :
- S.Ullerius Venator Piperbarbus - Dominus Sodalitas Coquorum,
- Pompeia Minucia Strabo - Consul,
- T. Iulius Sabinus - Curule Aedile,
taking in consideration the contest rules, decided :
The winner is...MERLINIA AMBROSIA ARTORI !!!...with the recipe :
Boiled Ostrich with Pulse Merlinia/ In Struthione Elixo
"My Redaction: Roman Days Special"
1 pound ground ostrich
1 tablespoon each minced garlic, sherry, wine vinegar, honey.
1 chopped date
¼ cup chopped leeks
1 teaspoon each loveage (or celery seed), parsley, mint
2 cups chicken stock flour and olive oil to make as much roux as needed
(about a tablespoon)
1. Remove ostrich from package, cut into 16 1 oz pieces, and roll into
balls.
2. Pour stock into small pot, add all the ingredients except ostrich and
roux
3. Bring to a simmer; add ostrich balls 4 at a time; wait until they rise to
the top (1-2 minutes), remove to a bowl.
4. When all balls are cooked and removed, add roux to thicken the remaining
liquid in the pot.
5. Serve balls alone, with sauce on the side, or mix them back in, and serve
on pulse Merlinia.
Pulse Merlinia 2-4 servings
Semolina
Water ½ +/- cup each a hard and a soft Italian cheese, such as Italian Table
Cheese, Asiago, or Parmesan, and mozzarella, especially buffalo, cut or
grated small. DO NOT USE CHEDDAR!
Pepper to taste
1. Bring water to boil, add pepper.
2. Stir well, adding semolina in a thin stream.
3. Stir slowly, until semolina starts making soft bubbles (like lava). Add
the cheeses.
4. Take the pulse off the heat, stir until the cheeses are well mixed in.
Put on one main serving plate, or each person's dish, top with boiled
ostrich, or mushrooms if you're a vegetarian.
Can also pour into a mold, let it cool, and cut into slices to eat in the
hand.
Sources:
The Roman Cookery Book, a critical translation of The Art of Cooking by
Apicius.
(Trans. By Barbara Flower and Elisabeth Rosenbaum Harrap, London, 1974, ISBN
0-245-52268-9 pg 141, VI-I-1 )
Apicius – Cookery and Dining in Imperial Rome (Edited and translated by JD
Vehling Dover Publications 1977 ISBN 0- 486-23563-7 pg 141, recipe 210 )
Congratulations Merlinia Ambrosia. Congratulations not only for that
delicious recipe, but for all your activity to the NR meetings.
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