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Patina de Apua (A Dish of Anchovies)
Patina de Apua (A Dish of Anchovies) is a traditional Ancient Roman recipe for a classic dish of anchovies soaked in oil that are cooked in olive oil, fish stock and wine flavoured with rue and oregano before being served seasoned with black pepper. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A Dish of Anchovies (Patina de Apua).
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Herb RecipesAncient Roman Recipes
Original Recipe
Patina de apua: apuam lavas, ex oleo maceras, in cumana compones, adicies oleum, liquamen, vinum. alligas fasciculos rutae et origani et subinde fasciculos apobaptizabis. cum cocta fuerit, proicies fasciculos, et piper asperges et inferes.
Translation
Patina of Anchovies. Wash the anchovies, steep them in olive oil then arrange in a dish made of Cumaean clay. Add olive oil, fish stock and wine. Make a bouquet of rue and oregano and put this tin. When the dish is cooked, remove the bouquet. Season with pepper, and serve.
Modern Redaction
Ingredients:
20 tinned, unsalted,
anchovies in oil
2 tsp olive oil
100ml white wine
100ml
fish stock
1/2 tsp
rue or
rosemary, finely chopped
1/4 tsp dried
oregano, crumbled
freshly-ground black pepper, to taste
Method:
Drain the anchovies and arrange in a cooking pot. Drizzle over the olive oil then pour in the wine and fish stock before adding the rue (or rosemary) and oregano.
Bring the mixture to a simmer and cook over low heat for a few minutes, or until the anchovies are heated through.
Remove the fish with a slotted spoon, arrange on a plate, sprinkle with black pepper 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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