Exquisite recipe for stewed meat with wine and egg sauce – Latest current news from Ukraine and the world, online news of the day

Needless to say, the patricians of ancient Rome still knew the flesh. At least the recipes from the oldest cookbook, which according to legend was written by former gourmet chef Mark Gavius ​​Apicius, are eloquent proof of that.

However, as it turned out, it is not so difficult to imitate exquisite ancient traditions if Bukovynian host Felicia Pervisnyk joins Konstantin Hrubych’s YouTube channel. The process of cooking an old dish is hard to call fast, but the end result is well worth the effort.


– pork – 1 kg;

– pepper – 1 teaspoon;

– celery or lobe – some seeds;

– green onion and salad – 1 branch;

– a little cumin;

– a sprig of mint;

– bay leaves – 2 pieces;

– yolk – 2 pieces;

– honey – 1 teaspoon;

– vi – ½ glasses;

– broth – ½ glasses;

– apple cider vinegar – 2 teaspoons;

– olive oil – 2 teaspoons.

This dish is the easiest to cook meat. Fry the pork in a pan until completely cooked, cut into pieces like a normal goulash. If you prefer beef or chicken fillet, you can take them.

But the sauce requires a lot of care. First, in a blender or mortar, grind black pepper peas, honeysuckle or celery seeds, cumin, a sprig of mint and bay leaves.

Pour spices into a saucepan, add honey, beaten egg yolks, pour in wine, broth and olive oil or a little butter. Then put a bunch of salted green onions and put it on the fire.

As soon as the sauce boils, set aside the dishes and add the apple cider vinegar.

After that, you have to add another bunch of salted green onions to the fried meat and then pour in the hot dressing.

In a minute you will understand that the secret of ancient Roman cuisine is, above all, the well-chosen spices. And here’s a wide field for your own experiments! Remember to note that there is no salt in this dish.

See also the recipe for fragrant chicken with garlic sauce.

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