Roman Burgers Isicia Omentata In my opinion, no feast would be complete without meat. I wanted the guests that were dining with me to know I meant serious business by preparing this "main dish", set apart from the others from its density in animal proteins. Ingredients:
To begin, know that caroenum is wine that you have boiled until it is half its amount. If you don't want to continually measure boiling liquid, I recommend using a piece of spaghetti to mark where the level of wine started and use that same dry spaghetti to have a reference point for when about half of the liquid is gone. To start, I shredded a quarter of a large loaf of the fresh italian bread that I bought. (the other quarter I used as my white bread in the stuffing and the second half I buttered and served with the meal). The recipe calls for a whole french roll soaked in white wine. I used my bowl full of shredded bread and poured on my already prepared caroenum. I mixed the meat with this and it took on very similar characteristics of other modern recipes in which meat and bread are mixed in this way, such as meatballs and meatloaf. To this, I added fresh ground pepper from green, red, black, and white peppercorns. I added extra ground pepper into the meat instead of adding full peppercorns, which I felt might be unpleasant. Lastly, I mixed in the pine nuts, adding extra in order to compensate for the difference of leaving out the peppercorns. I then formed the ball instead seperate burger patties on pieces of foil I had laid out. I then sprinkle extra pepper on top of each burger and made a big dip in the middle of each where spooned in extra caroenum to keep the meat moist in the foil packets. The ancient recipe the instructs the grill the burgers in the foil packets, but if the burgers are wrapped, baking will do just fine. |
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