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Patina de Apua Fricta (A Dish of Fried Anchovies)
Patina de Apua Fricta (A Dish of Fried Anchovies) is a traditional Ancient Roman recipe for a classic dish of anchovies dipped in eggs that are finished by cooking in a mix of olive oil, white wine and fish stock. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A Dish of Fried Anchovies (Patina de Apua Fricta).
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Ancient Roman Recipes
Original Recipe
Patina de apua fricta: apuam lavas, ova confringes et cum apua commisces. adicies liquamen, vinum, oleum, facies ut ferveat, et cum ferbuerit, mittes apuam. cum duxerit, subtiliter versas. facies ut coloret, oenogarum simplex perfundes. piper asparges et inferes.
Translation
A Dish of Fried Anchovies: Wash the anchovies, break [in] eggs and mix with the anchovies. Take liquamen, wine, olive oil and bring to a boil. When very hot add the anchovies. Turn [over] when the sauce has set. Give the dish colour by adding a plain wine sauce. Season with pepper and serve.
Modern Redaction
Ingredients:
180g fresh
anchovies, cleaned
1 egg, lightly beaten
1 tbsp olive oil
60ml white wine
60ml
fish stock
freshly-ground black pepper, to taste
Method:
Heat the olive oil with the wine and stock in a pan. When the mixture is very hot, dip the anchovies in the egg and drop in the pan.
Fry until lightly cooked, remove with a slotted spoon and arrange on a plate and garnish with black pepper. 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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