Minutal of Roses
<aliter minutal dulce>: adicies <in> caccabum liquamen uinum oleum cocturam, porrum et coriandrum concisum. esicia minuta, spatulam porcinam coctam tessellatim concisam et in eundem caccabum inmities. dum coquitur teres piper ligusticum origanum; ius de suo sibi uino et passo temperabis. facies ut ferueat; cum ferbuerit tractam confringes et ex ea obligas; piper aspargis et inferes.
minutal ex rosis: eodem iure supra scripto sed passum plus adicies.
<Another way, a sweet minutal>: put into a pot fish sauce, wine, oil, cooking stock, chopped leek and coriander. Add small forcemeat balls (isicia) and a cooked pork shoulder cut into small cubes, and drop them into the same pot. While it cooks, grind pepper, lovage, oregano; blend the sauce with its own wine and passum. Bring it to the boil; when it has boiled, crumble in a sheet of pastry (tracta) and thicken it with that; sprinkle with pepper and serve.
Minutal of roses: use the same sauce as written above, but add more passum.
Ingredients
- 1 kg pork shoulder, diced
- 500 g beef mince
- 500 ml white wine
- 500 ml stock
- 45 ml fish sauce
- 2 Tb olive oil
- 1 leek, chopped
- A handful of coriander leaf, chopped
- 1 tsp pepper
- 2 tsp lovage
- 2 tsp oregano
- 250 ml passum
- 4 Tb of starch, prepared into a slurry
Method
- Preheat the oven to 200 C/400 F. Lightly coat the pork in olive oil, place in a roasting tin, and roast for about 45 minutes, or until the exterior is browned. Remove the pork from the oven and allow to cool.
- Form the beef mince into small meatballs.
- Dice the pork into bite-sized pieces, and then add the pork and meatballs to a large pot along with the leek, coriander leaf, wine, stock, fish sauce, and olive oil. Bring to a simmer, then put a lid on and cook for 30 minutes.
- Add the pepper, lovage, oregano, passum, and starch. Heat and stir until thickened. Serve sprinkled with pepper.