Embractum Baianum
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Original RecipeEmbractum Baianum (from Apicius' De Re Coquinaria)Embractum Baianum: ostreas minutas, sphondylos, urticas in caccabum mittes, nucleos tostos concisos, rutam, apium, piper, coriandrum, cuminum, passum , liquamen, caryotam, oleum. TranslationMinced poached oysters, mussels or scallops and sea nettles put in a sauce pan with toasted nuts, rue, celery, pepper, coriander, cumin, raisin wine, broth, reduced wine and oil. Ingredients:
20 oysters (tinned will do if you can't find fresh) Method:Soak the oysters, clams and mussels in cold salted water for a few hours so that they open and purge any sand inside. Replace the water after the first hour to remove any sand. Pour some olive oil in to a large heavy-bottomed saucepan and add the pine nuts, celery, dates and garum. Cook gently without burning. After a few minutes of continual stirring add the rinsed and dried molluscs (in their shells, discarding any which have not opened and which do not close again when you tap then on the table) and the squid. Stir them in and increase the heat. Add the wine and allow this to boil (removing the alcohol) before adding the passum and the rue. Cook over a medium heat until the molluscs steam open (should take about five minutes) then season with pepper and pour into a bowl. Arrange the squid tentacles on top and add some freshly-chopped parsley to garnish. |
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Other recipes with shellfish and pine nuts as primary ingredients: Teisennau Cocos Ofobo Nmong Efere Saint-Jaques à la Bretonne Clam Chowder Grilled Scallops with Braised Chicory Vieras a la Gallega Huitres Azi Dessi Ameijoas na Cataplana Oysters Mombassa Sawge y farcet Shrimp and Samphire Risotto Mussel Pie In mitulis Isicia ex sphondylis Embractum Baianum Stir-fried Prawns and Squid with Thai Holy Basil Cajun Mussels Nowmbyls of Muskyls Lucaniae Midia Pilaf Scurvy Grass, Sea Lettuce and Limpet Stew Clams with Sea Kale in Miso Broth Crockpot Clam Chowder Huîtres à la laitue de mer Moules Marinière Pâté Cregyn Gleision y Fenai Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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