Die Veranstalter von Römertagen, von Xanten bis Aalen, bewirten ihre Gäste alljährlich von Neuem mit römischen Köstlichkeiten und auch der ein oder andere Römer-Fan, Lateinlehrer und -schüler versucht sich im Nachkochen und -backen. Ihre Quelle: das berühmte römische Kochbuch des Apicius, das nun bei Reclam auch in einer einsprachig deutschen Ausgabe verfügbar ist.
Anmerkungen zu Mengenangaben, einige Rezepte zum Nachkochen in der heutigen Küche, ein Glossar und ein Nachwort zu Autor und Werk und zu den Koch- und Essgewohnheiten der Römer runden den textual content ab.
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Extra resources for Das römische Kochbuch (Reclams Universal-Bibliothek)
Button mushrooms, sliced thin gathering! 1 green bell pepper, seeded and chopped 2 6-oz. cans tomato paste 1 32-oz. can tomato sauce 1 tsp. salt 1 Tbsp. dried oregano 2 tsp. dried basil 1 tsp. dried thyme 4 oz. Parmesan cheese, freshly grated, to serve Whole grain pita chips, to serve ≤≥ Directions: 1. Combine all ingredients except parmesan and pita chips in slow cooker. Mix well. Cover and cook on low for 6 hours. 2. Preheat oven to 350°. Arrange pita chips on rimmed baking sheet in single layer.
This punch adds a touch of elegance to any ordinary dinner! indd 48 9/30/11 10:29 AM Creative Slow-Cooker Meals < Shopping Local, Cooking Fresh Farmer’s Market Stew Ingredients: 1 lb. ground sausage 1 onion, chopped 2 cloves garlic, minced 3 red bliss potatoes, quartered 3 large carrots, sliced 1 stalk celery, chopped 1 cup green peas 1 cup corn 3 large tomatoes, chopped 1 tsp. salt ½ tsp. pepper 1 tsp. cumin 2 bay leaves 2 qts. plus 2 cups chicken broth, preferably homemade Directions: 1. Brown ground sausage in sauté pan on stovetop.
Salt ½ tsp. freshly ground black pepper ½ cup water Directions: 1. Cut off tops of peppers and remove seeds. Set peppers upright in slow cooker. 2. Combine onion, garlic, tomato paste, tomatoes, couscous, black beans, cumin, salt, and pepper in separate bowl and mix well. Spoon stuffing into peppers. 3. Pour water in slow cooker around the peppers. Cover and cook on low for 6 to 8 hours, or until peppers are tender.
Das römische Kochbuch (Reclams Universal-Bibliothek) by Apicius