Ancient Roman Copadia - Beef Stew
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- Опубліковано 6 вер 2024
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Today we prepare ancient Roman copadia, a beef stew from the 7th book of De Re Coquinaria, the widest sources of ancient Roman recipes.
Ingredients:
beef
eggs
olive oil
garum
vinegar
honey
leeks
parsley
spices (long pepper, cumin, myrtle berries)
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Andrea Tuffanelli - tympanum
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Love these videos
Not like any stew I've ever seen, but I'm willing to give this one a try
Garum as always.
Amazing how complex the ingredients and flavors were like at the time. I hear people say that today we use less spices because our ingredients are fresher but I wonder about that. Great video!
depends on where you live. if you live in europe, then yes, traditional dishes had less spices because europe doesnt produce spices. only the rich had access to spices which you would see a lot in historical cooking books. the lack of spices is replaced by using herbs. thyme, rosemary, oregano, coriander, parsley, and all the like makes up the flavor in european dishes. food can not be fresher today then before, because they had no refrigeration. if you kill an animal, you had to preserve it or eat it within a day. fruits and vegetables are picked off the field, and only preservable food would be dried grains and legumes, which we still eat today.
The look reminds me of Filipino adobo, it's just missing the garlic.
🥁 🪈 🍖 🍷🥂 😋