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A unique aspect of the Isicia omentata is its condiment—caroenum. Made from grape juice or wine, this sweet syrup enhances the dish with a contrast of flavors that is essential to the Roman palate. The preparation involves reducing the grape juice to achieve a syrupy consistency, serving as a perfect accompaniment to the savory meat.
Preparing Isicia Omentata: A Step-by-Step Guide
Creating this ancient dish is not just about following a recipe; it involves a meaningful connection to culinary history.
Make the Caroenum: Start by reducing grape juice or wine in a saucepan until it thickens.
Prepare the Meat Mixture: Combine finely chopped meat with soaked bread crumbs, spices, and garum in a mortar. The mixture must be pounded until it reaches a cohesive consistency.