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In ficato oenogarum (Livers of Animals Fattened on Figs, Another Way)
Aliter in ficato oenogarum (Livers of Animals Fattened on Figs, Another Way) is a traditional Ancient Roman recipe for a classic dish of liver marinated with liquamen, black pepper, lovage seeds and bay berries that are rolled, covered in caul fat and fried before serving. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Livers of Animals Fattened on Figs, Another Way (Aliter In ficato).
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesPork RecipesLamb RecipesAncient Roman Recipes
Original Recipe
Aliter: ficatum praecidis ad cannam, infundis in liquamine. teres piper, ligusticum, bacas lauri duas. involves in omento et in craticula assas et inferes.
Translation
Another Way: Make incisions in the liver with a reed. Steep in liquamen pounded with pepper, lovage, and two laurel berries. Then roll the liver in caul fat, grill and serve.
Modern Redaction
Ingredients:
500g pork, lamb or calf's liver
For the Marinade:
150ml meat stock
100ml liquamen (fish sauce)
1/2 tsp freshly-ground
black pepper
1 tsp
lovage seeds (or celery seeds)
2
laurel (bay) berries (or 4 cloves)
caul fat or slices of streaky bacon
olive oil for frying
Method:
Slice the liver crossways into thin strips. Pound the lovage and black pepper in a mortar and mix with the meat stock and liquamen. Add the bay berries or cloves, pour over the liver and set aside to marinate for 2 hours.
After this time, roll the liver slices up. Either wrap in caul fat or pieces of stretched streaky bacon then fry in olive oil until well browned and cooked through.
Serve with the reduced wine and meat stock sauce as in the recipe for wine sauce for fried livers.
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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