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(Apic. 9, 11) Ingredients:

  • 20 oysters (tinned will do if you can't find fresh)
  • 20 venus clams
  • 40 mussels
  • 8 small squid cleaned and cut into rings (keep the tentacles intact to garnish)
  • 100 g roasted pine nuts, roughly chopped
  • 2 celery sticks
  • Rue, finely chopped
  • 10 pitted dates, chopped
  • Liquamen (or salt)
  • 50 ml passum (or white wine)
  • Olive oil
  • Pepper
  • Ground coriander seed
  • Ground cumin

Soak the oysters, clams and mussels in cold salted water for a few hours so that they open and purge any sand inside. Replace the water after the first hour to remove any sand. Pour some olive oil in to a large heavy-bottomed saucepan and add the pine nuts, celery, dates. Cook gently without burning. After a few minutes of continual stirring add the rinsed and dried molluscs (in their shells, discarding any which have not opened and which do not close again when you tap then on the table) and the squid. Stir them in and increase the heat. Add the wine and allow this to boil (removing the alcohol) before adding the passum and the rue. Cook over a medium heat until the molluscs steam open (should take about five minutes) then season with pepper and pour into a bowl. Arrange the squid tentacles on top and add some freshly-chopped parsley to garnish.

Archives of the ancient Recipes of Pompeii