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Isicia Omentata (Roman Burgers)
Isicia Omentata (Roman Burgers) is a traditional Ancient Roman recipe for a meat patty made with bread and spices that looks like and is cooked in exactly the same way as modern burgers. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Isicia Omentata.
prep time
20 minutes
cook time
135 minutes
Total Time:
155 minutes
Serves:
4
Rating: 
Tags : Beef RecipesLamb RecipesBread RecipesAncient Roman Recipes
Original Recipe
Isicia omentata: pulpam concisam teres cum medulla siliginei in vino infusi. piper, liquamen, si velis, et bacam myrtam extenteratam simul conteres. pusilla isicia formabis, intus nucleis et pipere positis. involuta omento subassabis cum caroeno.
Translation
Finely cut pulp of pork is ground with the hearts of winter wheat and diluted with wine. Flavor lightly with pepper and broth and if you like add a moderate quantity of myrtle berries also crushed, and after you have added crushed nuts and pepper shape the forcemeat into small rolls, wrap these in caul, fry, and serve with wine gravy.
The description 'burger' here is a bit fanciful as omentata are really forcemeat balls either wrapped in caul fat or kept uncovered. They are shaped into balls not patties, so definitely not burgers! And these are made from pork not beef... the Romans did not favour beef as a meat.
Method:
Break the French bread into rough 1cm square lumps and soak for at least an hour in white wine.
Once this is done mix the bread with the minced meat and add the ground spices and Liquamen. Stir with a fork to mix thoroughly. Form small burgers from the mix and press the pine kernels and peppercorns into the surface. Make a boat out of the baking foil, place some Caroenum in the base and place the burgers on top. Bake in the oven at 180°C (350°F/Gas Mark 4) for 30-35 minutes. Serve hot.
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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