Ancient Roman Vegetable Dinner

This vegetable dish, Patella ex Olisatro, is taken from the ancient Roman cookbook of Apicius. The nice thing about it is that you can choose the vegetables according to taste and season. But remember: In preColumbian times there were no tomatoes, potatoes, peppers, green beans or corn in the Old World. The dish reminds a bit of the Northern Italian bagna caoda. You need: mixed seasonal vegetables such as carrots, cauliflower, broccoli, asparagus, kohlrabi, artichoke hearts, spring onions, beetroots, 1 onion 12 cup white wine 6 tablespoons fish sauce (alternatively soy sauce) 4 tablespoons vinegar 5 tablespoons olive oil ground pepper lovage or parsley teaspoon coriander seeds stale bread without crust, in small pieces thyme You can find this and more recipes in my second historical cookbook From Eden to Jerusalem: Recipes from the Time of the Bible. Music: Mystic Force Kevin MacLeod Lice