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Minutal ex Praecoquis (Apricot Ragout)
Minutal ex Praecoquis (Apricot Ragout) is a traditional Ancient Roman recipe for a classic dish of cooked pork with apricots in a pepper, cumin, mint, dill, honey, liquamen, passum and vinegar sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Apricot Ragout (Minutal ex Praecoquis).
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
4
Rating: 
Tags : Spice RecipesPork RecipesAncient Roman Recipes
Original Recipe
Minutal ex praecoquis: adicies in caccabum oleum, liquamen, vinum, concides cepam ascaloniam aridam, spatulam porcinam coctam tessellatim concides. his omnibus coctis teres piper, cuminum, mentam siccam, anethum, suffundis mel, liquamen, passum, acetum modice, ius de suo sibi, temperabis, praecoqua enucleata mittis, facies ut ferveant, donec percoquantur. tractam confringes, ex ea obligas. piper aspargis et inferes.
Translation
Apricot Ragout: In a cooking pot, place olive oil, liquamen, wine, dry shallots, chopped, and a cooked leg of pork, cubed. When these are cooked, grind [together] pepper, cumin, dried mint and aniseed. Moisten with honey, liquamen, passum, a little vinegar and some of the cooking stock; mix thoroughly. Add the pitted apricots and bring to a boil; cook until they are tender. Break pastry into the dish to thicken, season with pepper and serve.
Modern Redaction
Ingredients:
500g cooked pork or ham, cubed
2 tbsp olive oil
2 tbsp
liquamen or Thai fish sauce
200ml pork or chicken stock
60ml white wine
35g shallots, minced
For the Sauce:
generous pinch of freshly-ground
black pepper
generous pinch of
ground cumin
leaves from 1 sprig of mint, pounded
pinch of ground
aniseed
1 tbsp honey
4 tbsp
liquamen or Thai fish sauce
4 tbsp
passum
1 tsp white wine vinegar
60ml pork cooking liquid
10 fresh apricots, pitted and quartered
crumbled pastry (or plain flour), to thicken
Method:
Combine the pork (or ham), olive oil, liquamen, stock, white wine and shallot 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, mint leaves and aniseed in a mortar then work in the honey, liquamen, passum and white wine vinegar. Pour into a pan, add 60ml liquid from the casserole and bring to a boil. Add to the casserole for the final 15 minutes of cooking. Five minutes before you are ready to serve, add the apricots to the casserole and thicken with pastry or flour. 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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