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Vitellina Fricta (Fried Veal)
Vitellina Fricta (Fried Veal) is a traditional Ancient Roman recipe for a classic dish of fried veal steaks served in a sweet and sour spiced sauce with onion. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Fried Veal (Vitellina Fricta).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Vitellina fricta: piper, ligusticum, apii semen, cuminum, origanum, cepam siccam, uvam passam, mel, acetum, vinum, liquamen, oleum, defritum.
Translation
Fried Veal [Steaks, Cutlets or Fillets]: [Combine] pepper, lovage, celery seeds, cumin, oregano, dried onion, raisins, honey, vinegar, wine, stock, oil and defritum.
Modern Redaction
Ingredients:
4 veal steaks, about 250g each
For the Sauce:
1/2 tsp freshly-ground black pepper
1 tsp
lovage seeds (or celery seeds)
1/4 tsp toasted
cumin seeds, ground
1/2 tsp dried
oregano, crumbled
1 onion, finely chopped
2 tbsp seedless raisins
1 tbsp honey
2 tbsp red wine vinegar
60ml red wine
120ml veal or beef stock
1 tbsp olive oil
2 tbsp
defritum
Method:
Begin with the sauce. Combine the black pepper, lovage (or celery) seeds, cumin seeds and oregano in a mortar. Pound these together then add the onion and raisins and pound until you have a paste then work in the honey, vinegar, red wine, defritum and olive oil. Mix in the stock and set aside.
Heat a little oil in a frying pan, add the veal steaks and fry until browned on all sides. Pour over the sauce made above, bring to a simmer, cover the pan and cook for about 20 minutes, or until the veal is done through.
Serve hot, accompanied by the sauce.
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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