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Ofellae Aprogineo (Starters in the Manner of Wild Boar)
Ofellae aprogineo more (Starters in the Manner of Wild Boar) is a traditional Ancient Roman recipe for a classic dish of pork pieces marinated in olive oil and liquamen that are then cooked in the marinade and served with a green herb sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Starters in the Manner of Wild Boar (Ofellae aprogineo more).
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
2
Rating: 
Tags : Sauce RecipesHerb RecipesPork RecipesAncient Roman Recipes
Original Recipe
Ofellae aprogineo more: ex oleo, liquamine condiuntur, et mittitur eis condimentum, cum coctae fuerint. et super adicitur his, cum in foco sunt, conditura, et denuo bulliunt. piper tritum, condimentum, mel, liquamen, amulum, cum iam bulliunt. et sine liquamine et oleo elixantur, coquuntur et sic piper perfunduntur. mittis ius supra scriptum, et sic bulliunt.
Translation
Starters in the Manner of Wild Boar: Marinate [the meat pieces] in olive oil and liquamen. Add spices when they are cooked. While it is on the fire the [following] sauce is added and boil once again. Ground pepper, green herbs, honey and stock. Add starch [to thicken] when the sauce is boiling. Or, the pieces of meat may simply be boiled without the oil and liquamen, but sprinkled with pepper [instead]. Add the sauce described above and boil again.
Modern Redaction
Ingredients:
500g good quality cut of pork (eg fillet, loin), cut into 5cm cubes
For the Marinade:
1 tbsp olive oil
150ml pork stock
100ml liquamen
1/2 tsp dried thyme
1/2 tsp
oregano
1/2 tsp
rue (or
rosemary)
1/2 tsp winter savory
For the Sauce:
1/2 tsp freshly-ground
black pepper
3 tbsp fresh herbs, chopped (a blend of mint, thyme, oregano and rue (or rosemary))
2 tsp honey
250ml pork (or chicken) stock
1 tsp cornflour whisked to a smooth slurry with 1 tbsp water (originally
wheat starch (amulum) would have been used)
Method:
Whisk together the olive oil, stock and liquamen in a bowl. Add the meat pieces and toss to coat. Cover and set aside to marinate for 8 hours.
After this time, turn the contents of the bowl into a pan and bring to a simmer. Cover and cook for 30 minutes. Add the thyme, oregano, rue and savory and cook for a further 10 minutes.
In a mortar, pound together the black pepper and herbs. Work in the honey and pork stock then pour this over the contents of the pan. Bring to a simmer then whisk in the cornflour. Allow the mixture to thicken then turn into a serving plate and bring to table.
Alternatively, the meat can be boiled in a little water with black pepper and finished by adding the herb sauce, bringing to a boil and thickening with cornflour.
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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