Porridge with Wine-Broth
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- porridge (pultes)
- wine-broth (ius oenococti; broth of wine-cooked meat)
- fine wheat flour (simila) or emmer groats (alica)
- pork slices (copadia porcina)
Instructions
- Season the porridge with wine-broth.
- Dress cooked fine flour or emmer groats, and meat slices, with the same broth.
- Serve with pork slices seasoned in the wine-broth.