With the term accident, nell’Ancient Rome, he indicated the animal liver fattened with figs.
I have already posted several recipes of the great chef Marco Gavius Apicius (you see https://www.pilloledistoria.it/10750/storia-antica/pullum-parthicum-ricetta-apicio e https://www.pilloledistoria.it/9767/storia-antica/antiche-ricette-un-dolce-apicio), but this really is the ultimate non-diet!
I will not recommend to try it, However this gastronomic preparation is certainly interesting from a historical point of view.
Let's just say that the Romans did not like, in principle, to eat “light”.
The ficatum He is well prepared.
Ingredients: 400 grams of pork liver fattened with figs, 100 ml in vinegar to make the marinade, 6 grains black pepper, 2 ribs celery, 2 leaves laurel, pepe in powder, a pinch of sale, little ones casings of pork (or network), extra virgin olive oil.
Below the procedure.
Cut the liver into small pieces and soak it in a marinade made of vinegar, ground pepper, finely chopped celery and bay leaves.
Soak the meat for 4 ore, then take it out from the compound.
Salt and pepper the meat, before filling it with the casings (tying them well).
roast the ficatum on a hot grill oiled (Photo gives: norcinerie.com).