Vitellina fricta
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Original RecipeVitellina fricta (from Apicius' De Re Coquinaria)Vitellina fricta: piper, ligusticum, apii semen, cuminum, origanum, cepam siccam, uvam passam, mel, acetum, vinum, liquamen, oleum, defritum. TranslationFor a sauce with fried beef or veal take2 pepper, lovage, celery seed, cumin, oregano, dry onion, raisins, honey, vinegar, wine, broth, oil, and reduced must. Modern RedactionIngredients:
800g–1kg veal (pork would also work) Method:Fry the veal in olive oil until it is properly coloured on both sides, then transfer to an oven-proof dish and cook at 180°C for 70 minutes. Meanwhile mix together the raisins, wine, vinegar, honey, oil, Liquamen and spices in a pan and bring to the boil. Once the veal is ready pour the sauce over it. Turn the oven up to 220°C and cook for a further 10 minutes, serve. |
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