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Work stopped at noon for a
bite to eat. Prandium
was, in Rome, just a snack to hold everyone until supper,
even for those who returned home to eat.
Since most Roman
kitchens were quite small, and poorer households might have
none at all, there were cauponae
and popinae
aplenty in the City that offer hot meals to the citizenry.
Most Romans simply popped into a tavern, or purchased food
from a street vendor at the noon hour and perhaps again after
attending the public baths.
Phakoptisana
Lentil & Barley Soup
Roman
Cookery: Ancient Recipes for Modern
Kitchens, Mark Grant
-
2 oz. pearl barley
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3 oz red lentils
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1 leek
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a bunch of fresh dill
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a bunch of fresh savoury
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sea salt
Put barley and lentils in a large casserole dish and add
three pints of water. Soak overnight or at least six hours.
Slice leek, finely chop dill and savoury and put these
together with the salt into the casserole. Cover and simmer
gently for one hour. Taste before serving, adding salt as
required. Serve with lagana.
Lagana
Roman
Cookery: Ancient Recipes for Modern
Kitchens, Mark Grant
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4 oz wholemeal flour
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3 fl. oz. water
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olive oil for frying
Measure flour into a bowl and add water. Knead into a stiff
dough, adding more flour or water as needed. Flour a
breadboard and roll out the ball, turning dough frequently to
avoid sticking. When dough is nearly paper-thin, cut into 1
inch wide by 1 1/2 inch long pieces. Pour olive oil into
frying pan, heat and add dough. Fry on each side until golden
and crisp. Serve with soup or casseroles.
Sources: A Taste of Ancient Rome, by
Ilaria Gozzini Giacosa
Roman Cookery:
Ancient Recipes for Modern Kitchens , Mark Grant
VILLA >
FOOD
& DRINK > LUNCHEON
Updated:
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