ROMAN RECIPES

RECETAS ROMANAS

REALIZADO POR EL ALUMNADO DE 5ºD DEL C.E.I.P.EMILIO CARMONA

ASPARAGUS PATINA.

(PATINA DE ESPÁRRAGOS)

INGREDIENTS:

Asparagus

Green cilantro

Wine

Color

Pepper

Lisgustico

Fresh

Coriander

Savory

Orion

Garum

Oil

5 eggs

Grated Cheese

Parsley

PREPARATION:

Take some green asparagus, cut the ends and peel . Cut them in half and

boil for 8 minutes. Remove and drain well. Prepare a sauce with pepper,

parsley , green cilantro , winter savory , onion , wins , garum and oil . Add

the sauce to the asparagus . Then put all the contentsin a greased

casserole dish . We can also sprinkle grated cheese over it. Bake for a half

hour in the bain-marie.Serve with a little pepper .

SPONGE CAKE WITH WALNUTS.

(BIZCOCHO CON NUECES)

INGREDIENTS:

4 eggs

250grs of butter texture ointment

250grs of sugar

250grs of flour

1 envelope of yeast

1 handful of peeled

1 teaspoon of poppy seeds

1 teaspoon of sesame.

1 lemon

Instructions

1. Preheat the oven to 180º and grease an elongated mold.

2. Grate the lemon (without leaving a white part of the skin that would

make the cake bitter).

3. Beat butter and sugar with rods until they are white.

4. Add the eggs one by one while stirring and a pinch of salt.

5. Sift the flour and the yeast and add it to the mixture little by little.

6. Add the lemon zest.

7. Finally add the seeds of poppy, sesame and walnuts. Put the mixture in

the mold that we had prepared.

LEMON BOILED LEEKS.

(PUERROS COCIDOS AL LIMÓN)

Makes 4 servings

INGREDIENTS:

4 large leeks.

1 tablespoon extra-virgin olive oil.

1/3cup chicken or vegetable stock.

1 teaspoon lemon zest

Salt and fresh ground black pepper

DIRECTIONS:

In a pot with lid, heat the olive oil over medium heat. Add the leeks and

cook until beginning to brown, about 5 minutes.

Add the stock, lemon zest, a 1/4 teaspoon of salt and a few grinds of black

pepper. Bring to a simmer then turn heat down and cook, covered, at a

low simmer, until tender, about 10 minutes.

LENTILS WITH CHESNUTS.

(LENTEJAS CON CASTAÑAS)

Ingredients

Lentils

Chestnut

Pepper

Cumin

Coriander

Mint

Celery

Pennyroyal

Vinegar

Honey

Garum

Oil

Elaboration

Cook some peeled chestnuts with water and a little bicarbonate.

In a mortar we pricked all the species. Then we toss them on the cooked

chestnuts. Add oil and bring to a boil. When everything is well cooked

crush in the mortar and garnish with the sauce of lentils already cooked.

Serve and dress with green oil.

PIGLET WITH VEGETABLES.

(COCHINILLO CON VERDURAS)

IngredIents:

1 piglet

Minced chicken meat

Minced pork meat

Smoked sausages

Minced dates

Minced celery

Leek

Coriander

Pepper

Minced walnuts

Eggs

Honey

Steps:

1º: Stuff a piglet with minced chicken meat, minced pork meat, smoked

sausages, minced dates, minced celery, leek, coriander, pepper and

minced walnuts.

2º: Spread eggs superficially on the piglet.

3º: Cook the piglet in of the oven.

4º: Serve with pepper and honey.

PUMPKIN WITH CHICKEN.

(CALABAZA CON POLLO)

INGREDIENTS:

Peaches

Truffles

Pepper

Cumin

Allspice

Fine herbs

Mint

Celery

Coriander

Pennyroyal

Dates

Honey

Wine

Garum

Oil

Vinegar

ELABORATION. Crush pepper , cumin , thyme , fennel in grain , mint , rue , benjuiroot , sprinkle with vinegar , add dates and chop well ; amalgama with honey , garum , vinegar and oil. Present the cold chicken and dried with a cloth; above will be cast the sauce before serving.

TURNIPS WITH MUSTARD.

(NABOS CON MOSTAZA)

Ingredients.

2 turnips

1 pot of mustard

½ boat of oil

3 pinches of cumin

1 pinches of dill

PREPARATION:

Boil some turnips with skin.Already cooked remove the skin and cut them

sliced .Already cold they are served with a sauce made with moustard ,

oil ,cumin , dill and pepper.

SNAILS

(CARACOLES)

Ingredients

6 Snails

2 Pines

1 Garlic

¼ Pepper

ELABORATION:

Fry the snails in olive oil. Already stir-fry, to serve with a sauce made of

pine nuts toasted and chopped, garlic fried and pepper.

SESAME CAKE.

(PASTEL DE SÉSAMO)

INGREDIENTS:

Half cup of honey

1 orange zest

Half cup of roasted

and sliced almonds

1 cup of roasted sesame

Half small spoon of cinnamon powder

Half small spoon of nail powder

PREPARATION:

We put an large saucepan at fire and add a half cup of honey and the skin

of an zest orange. We cook at midle fire and when its starts to boil, we

cook during 4 or 5 minutes. Meanwhile, we crush half cup of roasted

almonds and we past it to a bowl .

In that bowl, we incorporate a cup of roasted sesame, half cup of

cinnamon powder and half cup of nail powder.

Pasted the 5 minutes, we put in the saucepan the mix of the honey,

sesame, cinnamon, almonds, and nail and we stir. Untill the mass take off

the bottom of the saucepam. We retire the fire and wait an instant.

We put the hot mass in the saucepan on the cooking paper and we cover

it with another paper.

We cut the mass in large strips we recover every of them in paper and we

let it freeze.

When it freeze, we develop our sesame cake and we are finish

SNAIL SOUP.

(SOPA DE CARACOL)

INGREDIENTS:

10 snails

White wine

Salt

Coriander

Cumin

Vinegar

Mustard

Pepper

Parsley

Flour or liquid cream.

ELABORATION.

The soup will be made with ten snails per person. After removing the snails from the carapace, they should be boiled for about five minutes in a broth previously prepared with white wine, salt, cilantro, cumin, a few drops of vinegar and a spoonful of mustard. Then remove the broth from the heat. If it is very light it can be thickened with flour or liquid cream. Serve with pepper and a few leaves.

TRUFFLES (TRUFAS)

Ingredients.

Truffles

1l of water

Salt

Olive oil

Garum (Fish based sauce)

Cumin

Wine

Pepper

Honey

Starch

ELABORATION

Clean the truffles, cook them in water, season them with salt and pierce them with a skewer .Drink lightly and put them in a pan with oil, garum, cumin, wine, pepper and honey. When it has boiled thicken with starch. Unhook the truffles from the skewer and serve .