SteaksOrigin: Roman Period: Traditional |
Ingredients:
T-bone steaks or pork chops (or leg steaks of lamb or mutton) Method:If necessary, bone the meat then roll up each piece into a sausage shape, tying them securely with butchers' cord. Place in an oven and cook for ten minutes at 220°C. Remove the seaks from the oven and place under a low grill remembering to turn them frequently so as not to burn them. Meanwhile, place all the herbs and spices in a mortar and grind together with a pestle. Mix the Liquamen and Passum with this and place in a saucepan. Add the steaks to the pan, cover and bring to a low simmer. Continue cooking until the meat is completely cooked. Remove the meat from the pan with a slotted spoon and serve immediately sprinkled with black pepper (discard the remaining sauce). |
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