Pultes Cum Iure Oenococti (Pottage with Wine Sauce)

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Pultes Cum Iure Oenococti (Pottage with Wine Sauce)

Pultes Cum Iure Oenococti (Pottage with Wine Sauce) is a traditional Ancient Roman recipe for a classic pottage of lentils and wheat flour in a spiced wine sauce served with pork pieces that are flavoured in the pottage. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Pottage with Wine Sauce (Pultes Cum Iure Oenococti).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

Rating:

Tags : Spice Recipes Pork Recipes Ancient Roman Recipes

Original Recipe

Pultes Cum Iure Oenococti (from Apicius' De Re Coquinaria) V, i, 2

Pultes cum iure oenococti: pultes oenococti iure condies, copadia, similam sive alicam coctam hoc iure condies, et cum copadiis porcinis adponis oenococti iure conditis.

Translation

Pottage with Wine Sauce: Season the pottage with wine sauce, season cooked fine wheat flour or spelt in this sauce, and serve with tender pieces of pork made savoury by the wine sauce.

Modern Redaction

Ingredients:

200ml chicken stock or vegetable stock
3 tbsp wholewheat flour
350g pork belly, roasted to cook
1/2 tsp freshly-ground black pepper
1/4 tsp ground cumin
1/2 tsp ground coriander seeds
1 tsp dried mint, crumbled
1 tsp fennel leaves, chopped
1 tbsp honey
1 tsp white wine vinegar
200ml white wine
1 tbsp olive oil

Method:

Roast the pork in the oven for about 50 minutes, or until cooked through and crisp on the outside. Remove from the oven and cut into strips about 2cm wide then set aside.

Pound the black pepper, cumin, coriander seeds, mint and fennel leaves in a mortar. Moisten with honey and white wine vinegar then add a little of the white wine. Pour into a pan and work in the remaining white wine and the vegetable or chicken stock. Whisk in the wholewheat flour until smooth then add the olive oil and bring to a boil, stirring constantly.

Add the strips of cooked pork to the pan and simmer, stirring frequently, until heated through. Remove the meat and cut into bite-sized pieces. Serve the pork, accompanied by the pottage.
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.