Roast Collar (Neck Cut)
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- collar cut (collare)
- pepper
- seasoning (condimentum)
- honey
- liquamen (fermented fish sauce)
Instructions
- Boil the collar cut.
- Pour pepper, seasoning, honey and liquamen into the pan and brown it in the clibanus until cooked.
- Alternatively, roast the boiled collar plain, without dressing, and pour over it hot and dry.