Ofellae Apician Style

Apicius 7.4.2

Preparation info
    • Difficulty


Appears in
Cooking Apicius

By Sally Grainger

Published 2006

  • About

This version of ofellae is associated with the gourmet Marcus Gavius Apicius himself and may have been a favourite of his. The belly pork is roasted and finished in a sweet oenogarum flavoured with pepper, lovage and a root known as ‘sweet rush’ (Cyperus esculentus). I have been unable to find this root in spice merchants, although it is available in France under the name amande de terre (and known in English as chufa or tiger nut). I have experimented with ginge