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Minutal Dulce ex Citriis (Sweet Citron Ragout)
Minutal Dulce ex Citriis (Sweet Citron Ragout) is a traditional Ancient Roman recipe for a classic dish of cooked pork and pork meatballs cooked with leeks and coriander in an olive oil, liquamen and stock base that's finished with a spiced sauce and boiled citron. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sweet Citron Ragout (Minutal Dulce ex Citriis).
prep time
20 minutes
cook time
75 minutes
Total Time:
95 minutes
Serves:
4
Rating: 
Tags : Spice RecipesPork RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Minutal dulce ex citriis: adicies in caccabo oleum, liquamen, cocturam, porrum capitatum, concides coriandrum minutatim, spatulam porcinam coctam, isiciola minuta. dum coquitur, teres piper, cuminum, coriandrum viridem vel semen, rutam [viridem], laseris radicem, suffundis acetum, defritum, ius de suo sibi, aceto temperabis. facies ut ferveat. cum ferbuerit, citrium purgatum intro foras, tessellatim concisum et elixatum in caccabum mittes. tractam confringes et ex ea obligas. piper aspargis et inferes.
Translation
Sweet Citron Ragout: In a cooking pot, put olive oil, liquamen, reduced stock, and the head of a leek and coriander, both finely-chopped. Add to this a leg of cooked pork, chopped and small meatballs. Whilst this is cooking, pound pepper, cumin, fresh coriander and coriander seed, [fresh] rue, and laser root. Moisten with vinegar, defritum, and some of the cooking liquor, blend with vinegar and bring to a boil. [Add to the ragout.] Wash the citron, inside and out. Cut into cubes and boil them. [Add to the ragout] and crumble in pastry [to thicken]. Season with pepper and serve.
Modern Redaction
Ingredients:
500g cooked pork, chopped
225g small pork meatballs
1 tbsp olive oil
250ml pork or beef stock
120ml reduced pork or beef stock
2 leeks, chopped
1/2 bunch of
coriander, chopped
For the Sauce:
generous pinch of freshly-ground
black pepper
1/4 tsp
cumin seeds
1 tsp
coriander leaves, chopped
1/4 tsp
coriander seeds
1/4 tsp
rue (or rosemary) leaves
pinch of
asafoetida
1 tsp white wine vinegar
2 tbsp honey
60ml
defritum
150ml liquid from the casserole
1 citron, chopped and boiled until tender (or substitute lemon)
2 tbsp pastry crumbs
Method:
Combine the pork, meatballs, olive oil, stock, leeks and coriander in a casserole dish. Transfer to an oven pre-heated to 170°C and bake for 60 minutes, adding stock as needed.
In the meantime prepare the sauce. Pound together the black pepper, cumin seeds, coriander leaves, coriander seeds, rue (or rosemary) leaves and asafoetida in a mortar then work in the white wine vinegar, honey and defritum. Pour into a pan, add the liquid from the casserole and the chopped citron and bring to a simmer before cooking gently for 10 minutes. At this time then stir in the pastry crumbs to thicken. Pour over the ragout in the casserole, cook for 10 minutes further 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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