http://www.novaroma.org/vici/index.php?action=history&feed=atom&title=Baian_stewBaian stew - Revision history2026-04-05T18:12:11ZRevision history for this page on the wikiMediaWiki 1.17.0http://www.novaroma.org/vici/index.php?title=Baian_stew&diff=4862&oldid=prevM. Lucretius Agricola: from Aquila2006-07-20T02:56:58Z<p>from Aquila</p>
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Baian Stew (Apicius 433)<br />
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Serves 4<br />
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==Ingredients==<br />
*20 Oysters<br />
*20 Venus Clams<br />
*40 Mussels<br />
*8 small squid cleaned and cut into thin rings<br />
*30-40g roasted pine nuts roughly chopped<br />
*2 celery stalk & tops finely chopped<br />
*1 handful fresh rue (finely chopped)<br />
*1 cup dry white wine<br />
*10 pitted dates, chopped<br />
*1 tbs. garum<br />
*1Tbs passum<br />
*1Tbs olive oil<br />
*pepper, coriander and cumin to taste<br />
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==Directions==<br />
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Soak the mollusks (not the squid) in cold salted water for a few hours to force them to open and purge any sand inside. Change the water after the first hour.<br />
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Place the olive oil in a large sauce pan and add all the ingredients, except the wine, rue and passum and cook gently without burning.<br />
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After a few minutes of cooking raise the heat to full and add the drained and rinsed mollusks and squid and stir. Then add the white wine and allow to evaporate for a minute before adding the passum and rue.<br />
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Cover and cook on medium heat until the mollusks open and are cooked. (about 5 minutes should be enough. Season with pepper and serve.<br />
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You may wish to cut down on the amount of rue in this recipe and replace it with chopped coriander leaves or flat leaf parsley.<br />
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==Source==<br />
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Adapted from "A Taste of Ancient Rome" by Ilaria Gozzini Giacosa ISBN 0226290328<br />
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Originally published in [[Aquila (Nova Roma)|Aquila]]</div>M. Lucretius Agricola