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Ofellas Assas (Roast Morsels)
Ofellas Assas (Roast Morsels) is a traditional Ancient Roman recipe for a classic dish of small pieces of roast meat cooked in a wine sauce base. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Roast Morsels (Ofellas Assas).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
2
Rating: 
Tags : Sauce RecipesAncient Roman Recipes
Original Recipe
Ofellas Assas (from Vinidarius' Apici Excerpta) iv
Ofellas Assas: Exbromabis diligenter et in sartagine mittis. friges oenogaro. postea simul cum ipso oenogaro inferes et piper aspargis.
Translation
Roast Morsels: Carefully prepare morsels of roast choice meat and place in a frying pan. Fry in wine sauce, then serve in the very same sauce and sprinkle with pepper.
Modern Redaction
Ingredients:
225g choice cuts of roast lamb, pork, beef or kid goat cut into bite-sized pieces
For the Wine Sauce:
120ml red wine
100ml meat stock
2 tbsp liquamen (fish sauce)
1/2 tsp ground black pepper
1 tsp lovage (or celery) seeds
1/4 tsp coriander seeds
1 tbsp celery leaves, minced
1 tsp runny honey
freshly-ground black pepper
Method:
Pound together the black pepper, lovage (or celery) seeds, coriander seeds and celery leaves in a mortar. Add the honey and moisten with red wine then scrape into a saucepan. Whisk in the remaining wine, meat stock and fish sauce then bring to a boil. Reduce to a simmer, add the pieces of meat and continue cooking for about 15 minutes.
Transfer the meat to a serving dish, moisten with a little of the stock, garnish with freshly-ground black pepper and serve.
Find more recipes from Vinidarius' Apici Excerpta on this site's page dedicated to the Vinidarius Excerpts from Apicius with Translations.
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