Stuffed Kidneys

Apicius 7.8

Preparation info
    • Difficulty


Appears in
Cooking Apicius

By Sally Grainger

Published 2006

  • About

This is my favourite Apician recipe. I included it in The Classical Cook Book and I make no apology for reproducing it here. This confirms for me that Roman slave-cooks were very skilled in their craft of combining flavours and made exceptionally fine food. The flavour of kidney is strong compared with other offal, but the fennel seed and coriander are a good match for it.