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Minutal ex Rosis (Ragout of Roses)
Minutal ex Rosis (Ragout of Roses) is a traditional Ancient Roman recipe for a classic dish of cooked pork with rose hips in a pepper, cumin, mint, dill, honey, liquamen, passum and vinegar sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Ragout of Roses (Minutal ex Rosis).
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
4
Rating: 
Tags : Wild FoodSpice RecipesPork RecipesAncient Roman Recipes
Original Recipe
Minutal ex rosis: eodem iure supra scripto, sed passum plus adicies.
Translation
Ragout of Roses: [Prepare] in the same manner as the recipe above, but add more passum.
Modern Redaction
Ingredients:
500g cooked pork or ham, cubed
2 tbsp olive oil
2 tbsp
liquamen or Thai fish sauce
200ml pork or chicken stock
60ml white wine
35g shallots, minced
For the Sauce:
generous pinch of freshly-ground
black pepper
generous pinch of
ground cumin
leaves from 1 sprig of mint, pounded
pinch of ground
aniseed
1 tbsp honey
4 tbsp
liquamen or Thai fish sauce
100ml
passum
1 tsp white wine vinegar
60ml pork cooking liquid
100g rose hips, topped and tailed, halved and all seeds removed (be scrupulous in removing the seeds, as these are irritant)
crumbled pastry (or plain flour), to thicken
Method:
Combine the pork (or ham), olive oil, liquamen, stock, white wine and shallot in a casserole dish. Transfer to an oven pre-heated to 170°C and bake for 60 minutes, adding stock as needed.
Clean the rose hips thoroughly, then place in a pan, cover with water, bring to a boil and cook for 10 minutes, or until softened. Drain and set aside.
In the meantime prepare the sauce. Pound together the black pepper, cumin, mint leaves and aniseed in a mortar then work in the honey, liquamen, passum and white wine vinegar. Pour into a pan, add 60ml liquid from the casserole and bring to a boil. Add to the casserole for the final 15 minutes of cooking. Five minutes before you are ready to serve, chop the rose hips and add these to the casserole then thicken with pastry or flour. Serve hot.
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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