Minutal ex Rosis (Ragout of Roses) is a traditional Ancient Roman recipe for a classic dish of cooked pork with rose hips 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: Ragout of Roses (Minutal ex Rosis).
Minutal ex rosis: eodem iure supra scripto, sed passum plus adicies.
Translation
Ragout of Roses: [Prepare] in the same manner as the recipe above, but add more passum.
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
100ml passum
1 tsp white wine vinegar
60ml pork cooking liquid
100g rose hips, topped and tailed, halved and all seeds removed (be scrupulous in removing the seeds, as these are irritant)
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.
Clean the rose hips thoroughly, then place in a pan, cover with water, bring to a boil and cook for 10 minutes, or until softened. Drain and set aside.
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, chop the rose hips and add these to the casserole then thicken with pastry or flour. Serve hot.
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