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In ficato oenogarum (Wine Sauce for the Livers of Animals Fattened on Figs)
In ficato oenogarum (Wine Sauce for the Livers of Animals Fattened on Figs) is a traditional Ancient Roman recipe for a classic dish of fried liver served in a reduced stock and wine sauce flavoured with pepper and lovage. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Wine Sauce for the Livers of Animals Fattened on Figs (In ficato oenogarum).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesPork RecipesLamb RecipesAncient Roman Recipes
Original Recipe
In ficato oenogarum: piper, thymum, ligusticum, liquamen, vinum modice, oleum.
Translation
Wine Sauce for the Livers of Animals Fattened on Figs: [Use] pepper, lovage, stock, a little wine and olive oil.
Modern Redaction
Ingredients:
500g pork, lamb or calf's liver
olive oil for frying
For the Sauce:
1/2 tsp freshly-ground
black pepper
1/2 tsp
lovage seeds (or celery seeds)
200ml meat stock
60ml red wine
1 tbsp olive oil
Method:
Slice the liver into thin strips. Heat the olive oil in a pan, add the strips of liver and fry until nicely browned on the outside, but still pink in the middle.
In the meantime, prepare the sauce. Grind together the black pepper and lovage (or celery) seeds in a mortar. Mix in the stock, red wine and olive oil then pour into a pan. Bring to a boil, reduce to a simmer and cook, uncovered, for about 20 minutes, or until reduced and slightly thickened.
Arrange the fried slices of liver on a dish, pour over the sauce and serve.
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.
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