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Today we prepare muria, a fish sauce similar to colatura di alici that may be used as a quick substitute for garum, and we’ll use it to season some ancient Roman appetizers.

Ingredients:
Muria
3,5 kg sardines
1,5 kg salt

Hard boiled eggs sauce: muria, black pepper, asafoetida
Mustard greens sauce: muria, red wine vinegar, olive oil
Salted fish: rue

Garum https://youtu.be/qWg6R43iRj8
Epityrum https://youtu.be/oFZfav0fKvo
Mustacei https://youtu.be/wf8625GIr1g
Sated fish with arugula sauce https://youtu.be/mOOTv9dmneA

For more info about this recipe check out our blog: https://historicalitaliancooking.home.blog/english/recipes/ancient-roman-muria-the-ancestor-of-colatura-di-alici/

If you liked the music on this video check our music and art channel: https://www.youtube.com/user/LiliumAeris
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD

#garum #colaturadialici #muria #ancientrome #ancientromanfood