Ancient Roman Cookoff Entry 4 – Mixed Meat Patella by Sally Grainger

For our fourth entry in the Ancient Roman Cookoff, we have none other than Sally Grainger cooking for us. Sally is author of Cooking Apicius: Roman Recipes for Today and with historian Andrew Dalby, she is co-author of The Classical Cookbook and its recently revised edition. For her entry, she chose a patella of mixed meat. The original recipe calls for tidbits of fine meats … Read more

Ancient Roman Cookoff Entry 3 – Patella with Sardines and Garum

Italian abroad, webmistress of La Caffettiera Rosa and friend of Silk Road Gourmet, Caterina G, has tried her hand at an Ancient Roman recipe for the cookoff: Patella with Sardines and Garum. It is another egg-based dish that in Caterina‚Äôs hands became something like a frittata flavored with fish and the garum that I sent her from my production run here in the US. Caterina … Read more