Decimus Junius Brutus 0 Report post Posted April 20, 2019 here is the link to the recipe and the explanation. here are a few pics of mine. Share this post Link to post Share on other sites
Decimus Junius Brutus 0 Report post Posted April 20, 2019 Share this post Link to post Share on other sites
Decimus Junius Brutus 0 Report post Posted April 20, 2019 It was delicious. Went really well with the polenta cheese bread. Share this post Link to post Share on other sites
guy 157 Report post Posted April 21, 2019 (edited) Interesting. Did you use a substitute for garum, the ancient fermented fish sauce? I have read that a Vietnamese fish sauce is similar as well as the Italian Colatura di alici (anchovy sauce). (Neither sound too appetizing, however.) https://www.theguardian.com/lifeandstyle/2015/aug/26/garum-sauce-colatura-di-alici-italy-fish guy also known as gaius Edited April 21, 2019 by guy Share this post Link to post Share on other sites
guy 157 Report post Posted April 21, 2019 (edited) A somewhat silly, but also informative episode about food in ancient Rome from the series "Supersizers": Supersizers Go Ancient Rome - YouTube Edited November 14, 2021 by guy Share this post Link to post Share on other sites
Decimus Junius Brutus 0 Report post Posted April 22, 2019 I used a Asian salty fish paste as a sub. It was really delicious. I saw the supersizers a long time ago. Loved watching them. I recomend this recipe to anyone that like a slow cook winter special. Share this post Link to post Share on other sites