Ancient Rome's Naked Fertility Festival

Von Tasting History with Max Miller · 90 Min.

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Zubereitung

1. Mix the milk, honey, pepper, salt and silphium into a marinade, pour it over the meat in a bag, and refrigerate for 4 to 8 hours. Soak the dates in water or wine.
2. Transfer the meat and marinade to a dish, cover with a lid or foil, and roast at 320°F/160°C for 2 1/2 hours.
3. Remove the cover and cook for another 30 minutes, or until a knife inserted can easily twist. Take the dish out and let the meat rest while you make the sauce. Reserve 1 cup of marinade with drippings.
4. Drain the dates and grind or puree them into a smooth paste. Put the paste in a small saucepan with the reserved marinade and drippings.
5. Whisk in the olive oil, garum and vinegar, then heat over low flame until simmering.
6. In a separate bowl, dissolve the starch fully in the wine, add it to the simmering sauce, and bring back to a simmer.
7. Let the sauce thicken for 10 to 15 minutes, then serve over the meat right away.

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