268 roman recipes

Columella salad: an ancient Roman-inspired herb salad with feta, fresh mint, cilantro, parsley, and scallions, dressed with vinegar, olive oil, and chopped walnuts. Based on a Roman moretum.

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Classic veal saltimbocca with prosciutto, fresh sage, and a quick white wine pan sauce. A traditional Roman dish that lives up to its name: jumps in the mouth. Ready in 30 minutes.

Sweet and sour cucumber salad inspired by ancient Roman Apicius cookery, with sweet wine, vinegar, liquamen and mint. A historical recipe brought back to the modern table.

Artichokes truffle style - paper-thin artichoke slivers fried in olive oil until golden and crisp, using the same technique applied to truffles. A simple Italian Roman preparation.

Roman-style concia: zucchini slices fried golden in olive oil, then layered with garlic, basil, and vinegar. An old-world Italian appetizer that improves as it sits.

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

A deviled egg is simply a stuffed egg with the addition of hot spices. There are innumerable recipes for stuffed eggs and they have been eaten since the Roman Empire.

Ancient Roman walnut spread made with ground walnuts, liquamen (fish sauce), grape juice, olive oil, and cumin. A historical appetizer shaped like a fish and served with bread or crackers.

Liquamen, an ancient Roman fish sauce made from anchovies, oregano, salt, and grape juice. A quick stovetop recreation of the fermented condiment that flavored nearly every dish in ancient Rome.

Nicomedes' anchovy, an ancient Roman culinary trick: blanched turnip slices shaped like anchovy filets, dressed with olive oil, salt, and poppy seeds to mimic fish without fish. Brilliant vegetarian party piece.

Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.

Sourdough pancakes from an active whole wheat starter, with baking soda stirred in for tang and a tall, fluffy rise. The weekend way to put your bubbling starter to good use.

Waldorf style salad with crisp red apples, celery, raisins, sunflower seeds, and a light mayonnaise dressing. The classic American salad served on romaine.

Egg ribbon soup: a 15-minute Italian-style stracciatella with chicken broth, escarole or spinach, beaten eggs swirled into silky strands, and grated Parmesan. Four ingredients, weeknight comfort in a bowl.