罗马饮食文化颇有特色

话说瓦罗提到的人工养殖的蜗牛和孔雀是怎么做的。

[323] MILK-FED SNAILS / COCHLEAS LACTE PASTAS
TAKE SNAILS AND SPONGE THEM; PULL THEM OUT OF THE SHELLS BY THE MEMBRANE AND PLACE THEM FOR A DAY IN A VESSEL WITH MILK AND SALT [1] RENEW THE MILK DAILY. HOURLY [2] CLEAN THE SNAILS OF ALL REFUSE, AND WHEN THEY ARE SO FAT THAT THEY CAN NO LONGER RETIRE [to their shells] FRY THEM IN OIL AND SERVE THEM WITH WINE SAUCE. IN A SIMILAR WAY THEY MAY BE FED ON A MILK PORRIDGE.

我们这边的气锅就可以秒杀他们全部了，只需要一点盐，一块姜，一节葱，一勺料酒。

支持

[323]奶饲蜗牛
蜗牛擦洗干净后，将头部从壳里拉出。将蜗牛放入盛有牛奶和盐的容器里浸泡，每天更换一次牛奶，频繁地清理蜗牛吐出的杂物。待蜗牛肥大到无法缩回壳中后，放入油锅烹饪，和红酒酱汁一同呈上。（也可用牛奶燕麦粥喂养）

支持一下，顺便罗马那会没肉吃么？来来去去全是🐔肉

顶顶

这是罗马贵族才吃得起的吧，听说说过去希腊罗马的胡椒非常珍贵

感受到浓浓的印度菜风格

话说罗马菜怎么没有甜品，是没有翻译出来吗

[181] MILK TOAST / PULTES TRACTOGALATÆ [1]
PUT A PINT OF MILK AND SOME WATER ON THE FIRE IN A NEW [clean] POT; BREAK ROUND BREAD INTO IT [2] DRY, STIR WELL TO PREVENT BURNING; ADD WATER AS NECESSARY [3].

[181]牛奶面包
取一个干净的锅架在火上，加入1品脱牛奶和适量水，撕碎圆面包（通常是干硬的旧面包）加入锅中，煮干。经常搅拌以避免糊锅，必要时可以加一点水。