Krea Tarikhera
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Original RecipeKrea Tarikhera (from the Heidelberg Papyrii)This is a rare example of a Greek recipe found within the collection of mostly Coptic papyrus documents held at the University of Heidelberg (which is why they are known as the Heidelberg Papyrii). This recipe is included here as the red wine lends the sauce a plum colour that contrasts with the generally brown and green shades of most Roman cooking. TranslationCured meat or slices of ham, similarly raw meat: first the cured meat is boiled a little just to take away its saltiness. Then put all these ingredients into a pan: four parts wine, two parts of grape syrup, one part of wine vinegar, dry coriander, thyme, dill, fennel. Fry, after putting everything in together at the start, then boil. Half-way through the cooking some people add honey and ground cumin, others pepper, and after putting the sauce into a warmed pot they add little pieces of hot loin and bread. Modern RedactionIngredients:
250g sliced ham Method:Finely chop the fennel and add to a pan. Mix all the spices and the liquid ingredients together and add to the pan. Bring to the boil and simmer until the fennel has softened. Meanwhile remove the crusts from the bread and cut into rough portions. Put the bread in a blender and add the fennel and wine sauce. Blend until smooth and return to the pan, warming before serving. Arrange the slices of ham on the plate and pour the warmed sauce over the top. Serve immediately. |
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