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Caccabinam Minorem (Small Casserole)

Caccabinam Minorem (Small Casserole) is a traditional Ancient Roman recipe for a classic dish of layers of cooked vegetables and chicken in a stock and oil blend that's seasoned with pepper and bayleaf and set with eggs. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Small Casserole (Caccabinam Minorem).

prep time

20 minutes

cook time

125 minutes

Total Time:

145 minutes

Serves:

4-6

Rating:

Tags : Chicken RecipesFowl RecipesVegetable RecipesBean RecipesAncient Roman Recipes

Original Recipe

Caccabinam Minorem (from Vinidarius' Apici Excerpta) i, 1

<Caccabinam Minorem:> Holera diversa elixa compone et pullinam inter se, si volueris, condis liquamine et oleo, et bulliat. teres piper modicum et folium et cum tritura commisces ovum et tribulas.

Translation

<Small Casserole:> Take a range of garden vegetables and arrange in a dish; strew chicken pieces amongst them, if you wish. Season with stock and olive oil and bring to a boil. Grind a little pepper and bayleaf in a mortar. Mix with egg and press [into the casserole].

Modern Redaction

Ingredients:

1kg chicken pieces (breasts and thighs)
1 large stalk of broccoli, florets separated and stalks thinly sliced
100g button mushrooms, sliced
100g fine beans, cut into 3cm lengths
60g garden peas
1 small cabbage wedge, finely shredded
100g carrots and/or parsnips, peeled and sliced
500ml chicken stock (reserved from cooking the chicken)
1 tsp freshly-ground black pepper
1 dried bayleaf, crumbled
2 tbsp olive oil
1 whole egg
1 egg yolk

Method:

Bring a pan of water to a boil. Add the chicken pieces and a few of your favourite herbs, reduce to a simmer, cover and cook for about 90 minutes, or until the chicken is tender. Remove the chicken and set aside to cool. Strain the stock and reserve 500ml.

When the chicken has cooled, remove any skin and bones and cut the meat into pieces. Mix with the vegetables and arrange in the base of a casserole dish. Pound together the black pepper and bayleaf and use this mix to season the chicken and vegetables.

Beat the egg and egg yolk then whisk in the olive oil and reserved chicken stock. Pour over the contents of the casserole, cover with a lid then transfer to an oven pre-heated to 170°C and bake for about 35 minutes, or until the vegetables are tender and the egg custard has set.

Serve hot. If desired, the casserole can be topped with The Ground Seasonings that you Add to the Small Casseole before serving.

Find more recipes from Vinidarius' Apici Excerpta on this site's page dedicated to the Vinidarius Excerpts from Apicius with Translations.