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Turtures (Turtledoves)
Turtures (Turtledoves) is a traditional Ancient Roman recipe for a classic dish of turtledoves or pigeons that are spatchcocked open, marinated in pepper, asafoetida and liquamen before being barbecued. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Turtledoves (Turtures).
prep time
60 minutes
cook time
20 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Spice RecipesGame RecipesFowl RecipesAncient Roman Recipes
Original Recipe
Turtures (from Vinidarius' Apici Excerpta) xxix
Turtures: Aperies, ornabis diligenter, teres piper, lasar, liquamen modicum, infundis ipsas turtures ut combibant sibi, et sic assas.
Translation
Turtledoves: Open [the turtledoves] and clean them carefully. Grind [together] pepper, laser and a little liquamen. Pour this over the turtledoves until they have absorbed all they can and roast.
Modern Redaction
Ingredients:
4 oven-ready pigeons
1 tsp freshly-ground black pepper
1/4 tsp asafoetida
60ml liquamen (fish sauce)
60ml strong beef or game stock
Method:
Pound together the black pepper and asafoetida in a mortar then work in the liquamen and stock.
Take a pair of kitchen shears and cut along the back of the pigeons. Carefully open the birds up and flatten them out. Place the pigeons in in a shallow dish and pour over the spiced stock. Turn the pigeons over to coat in the marinade then cover and set aside in the refrigerator to marinate for 1 hour.
Drain the excess marinade from the birds then place on a hot barbecue or under a hot grill and cook for about 20 minutes, turning frequently and basting with the left-over marinade, or until cooked through and slightly charred on the surface.
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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