I Need Recipes For A Latin Project!!!?!
I Need Recipes For A Latin Project!!!?
I need to make a Full course meal for my Latin II Class next week. I need ancient recipes from Latin, Greek, or Italian cultures. Appetizers, Main Course and Desserts...or if you know a website, that would help too.
Answers:
Italian Shepherd's Pie (Italian Pate Chinois) [6 servings]
8 big potatoes, diced
salt and pepper
1/4 cup olive oil or butter
1 small onion, diced
3 hot Italian sausages
1 lb ground veal
2 tablespoons canola oil
1 red bell pepper
1 green bell pepper
1 orange bell pepper
garlic
salt and pepper
oregano
1/4 cup Italian breadcrumbs
Preheat oven 375°F.
Cook the potatoes in salted water until they are cooked. Drain them. Mash them with the oil or butter and season them with salt and pepper (or use your favorite mashed potatoes recipe!). Put aside.
Take the sausages out of their casing and mix with the ground veal.
Heat the oil in a non-stick frying pan. Add the peppers and the onions and cook for about 5 minutes, until softened. Add the garlic and cook for 1 minute. Add salt and pepper and oregano. Put in a bowl.
Put back the frying pan on the stove and cook the veal and sausage meat until cooked. Drain the fat out of the pan.
Put the meat at the bottom of a rectangular pan sprayed with Pam. Put the bell peppers and onion on top of the meat and, lastly, the mashed potatoes. Sprinkle with the Italian breadcrumbs.
Put in oven for 40 minutes.
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Italian-Style Cream "Pudding" [8 servings]
1 env. Unflavored Gelatine
1-1/2 cups fat free half-and-half, divided
1/2 cup granular no calorie sweetener
1/2 tsp. vanilla
2 cups Natural Part Skim Ricotta Cheese
4 tsp. sugar-free raspberry or strawberry jam or preserves
SPRINKLE gelatine over 1/2 cup of the half-and-half in medium saucepan. Let stand 5 min. Stir in remaining 1 cup half-and-half, the granular sweetener and vanilla. Cook on low heat until gelatine is completely dissolved, stirring frequently. (Do not boil.)
POUR gelatine mixture into blender or food processor. Add ricotta cheese; cover. Blend until pureed. Pour evenly into eight 6-oz. custard cups or souffle dishes. Refrigerate 2 hours or until set.
MICROWAVE jam in small microwaveable bowl on HIGH 15 sec. just before serving. Spoon 1/2 tsp. of the jam over each dessert. Store leftover desserts in refrigerator.
I don't know all the ingredients, But some of them would be Liquid Drain-o, Psuedoephedrine, amonia. And you'll need a gas grill and baking dish I think.
Hey-
I took Latin for 8 years. Tell me what you are looking for. What your budget is and everything? How many people are you serving?
Well, good luck! I found these after a bit of searching. The descriptions come directly from the web pages. Sounds like you are in for an interesting experience!
Antique Roman Dishes - Collection
The following recipes are taken from an old Roman cookbook
MARCUS GAVIUS APICIUS: DE RE COQUINARIA
The book I have is edited and translated from Latin by Robert Maier. My humble person only translated the German translations into English. I hope the recipes are still rather near to the originals...
http://www.cs.cmu.edu/~mjw/recipes/ethni...
NOVA
"To give you a flavor of food that Romans may have eaten at the baths, we have reprinted ancient recipes, most of which come from Apicius, a Roman chef who lived about 2,000 years ago."
http://www.pbs.org/wgbh/nova/lostempires...
Roman recipes of the upper classes - sorted by course
"Here you can get a flavour of Roman cooking from these recipes. Some are mouth-watering. Some are unusual and some are, well, really cringemaking."
http://www.romans-in-britain.org.uk/arl_...
Enjoy : )
Mild Cheesy Chicken Enchiladas
2 cups cubed, cooked chicken meat
1/4 cup chopped onion
4 cups shredded Cheddar cheese
1 cup sour cream
8 (8 inch) flour tortillas
1 1/2 cups chopped tomatoes
1/2 cup black olives
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish. In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives. Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly.
Greek food uses all the pans in the kitchen when you prepare a meal! Go to cooks.com or check out a cookbook from your library. OPA!