Cuisine of the Roman Legion in Goryachy Klyuch


In the restaurant hotel complex «Ancient Castle» they offer dishes that Roman legionary preferred during their campaigns and feasts.

The town of Goryachy Klyuch is a melting pot of different cultures and nationalities. This is where Caucasian and Russian traditions inextricably intertwined. But the presenter of RTG TV Irina Pudova has unexpectedly made journey through time and got in the antique world. In the restaurant hotel complex «Ancient Castle» they offer dishes that Roman legionary preferred during their campaigns and feasts. All the recipes are authentic. The owner of the «Ancient Castle» is a historian. He found notes on delicious and healthy food in the works of ancient Roman writers and scientists. Together with the chief cook of the restaurant Irina Pudova learnt to prepare the specialty of th 12th Blitzkrieg Roman Legion. Moreover, she learnt a secret of invincibility of Julius Caesar warriors. Meat on bread recipe serves 4 persons; cooking time ~ 45 minutes Ingredients: For main course: 1 kilogram mutton, 3-4 garlic clove, 3 small shallot onion, 1 сelery stalk with leaves, 3 leek, 2-3 pickled hot pepper, ground white pepper, a glass of white wine, salt . For flat cakes: 2 glasses of proso millet, a glass of mineral water. For sauce: 200 gram salt goat's milk cheese, a glass of cream. Directions: Cut mutton across into small dices. Chop finely garlic. Roast meat with garlic until light golden. Cut leaves off the celery and cut stalk, shallot and leek into large pieces. Leave pickled pepper uncut. Add vegetables, pound with salt and pepper to taste and sprinkle with white whine. Reduce fire and stew meat with vegetables until readiness. Pound proso millet to make grits. Pour gradually mineral water into grids, by stirring thoroughly, to avoid lumps. Knead stiff paste. Make some flat cakes by hand and bake in oven for 20 minutes. Mash cheese in deep dish with a spoon. Add cream and blend until smooth. Put ready mutton and vegetables on flat cakes, pour with sauce and decorate with leaves of celery. Serve with Cabernet Sauvignon Wine.