Name: Flamingo, Another Way (Aliter Phoenicoptero)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Roman
Ingredients: 1/2 tsp freshly-ground black pepper; 1 tsp lovage seeds (or celery seeds); 1/2 tsp celery seeds; 2 tsp toasted sesame seeds; 1 tsp parsley, finely chopped; 1 tsp mint, finely chopped; 1 tsp dried onion; 4 tbsp dates, chopped; 2 tsp honey; 120ml white wine; 250ml chicken stock; 2 tsp white wine vinegar; 2 tbsp defrutum

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Aliter Phoenicoptero (Flamingo, Another Way)

Aliter Phoenicoptero (Flamingo, Another Way) is a traditional Ancient Roman recipe for a classic dish of roasted flamingo served with a spded sauce containing parsley, mint, onion and dates that can be made with any waterfowl. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Flamingo, Another Way (Aliter Phoenicoptero).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Ancient Roman Recipes

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Original Recipe

Aliter Phoenicoptero (from Apicius' De Re Coquinaria) VI, vi, 2

Aliter: assas avem, teres piper, ligusticum, apii semen, sesamum frictum, petroselinum, mentam, cepam siccam, caryotam. melle, vino, liquamine, aceto, oleo et defrito temperabis.

Translation

[Flamingo], Another Way: Roast the bird. Mix pepper, lovage, celery seed, fried sesame seeds, parsley, mint, dried onion and dates [in a mortar]. Add honey, wine, stock, vinegar and defrutum. Blend [together, heat in a pan, pour over the roast bird and serve.]

Modern Redaction

Rather than being a common dish, flamingo was more something spectacular, intended to demonstrate overt wealth to your guests. This recipes, however, is intended to flavour the dish and can be made with any roast waterfowl.

Ingredients:

1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1/2 tsp celery seeds
2 tsp toasted sesame seeds
1 tsp parsley, finely chopped
1 tsp mint, finely chopped
1 tsp dried onion
4 tbsp dates, chopped
2 tsp honey
120ml white wine
250ml chicken stock
2 tsp white wine vinegar
2 tbsp defrutum

Method:

Pound together the black pepper, lovage (or celery) seeds, celery seeds, toasted sesame seeds, parsley, mint, dried onion and dates in a mortar. Work in the white wine vinegar, honey and defrutum then moisten with the white wine.

Turn the sauce into a saucepan, mix in the chicken stock and bring to a boil. Reduce to a simmer, then cook for about 20 minutes, or until thickened. Arrange the roast bird on a serving dish, pour over the sauce and bring to the table.

Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.