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).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
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.
)
Click on the image, above to submit to Pinterest.