This weekend we were celebrating my mothers birthday and we decided to make it an ancient Roman dinner.
The decoration was cheap and quickly made of paper:
We served eggs with a sauce made of ground nuts, fresh pepper, honey, salt and white wine:

Mustea, small buns with Marsala and laurel leaves. Here is my interpretation of the recipe, not ancient but tasty.
500g flour
250 g quark
50 ml Marsala
90 ml warm water, to dissolve
2 pcks dry yeast
1 tsp salt
freshly ground pepper
1/2 tsp ground coriander seeds
make 16 small balls and set each one on a laurel leave, bake at 200°F for 20 Min.
And my favorite part, my sister’s roast wild boar.
We made cuts in the roast and stuffed it with rosemary, garlic and honey, then it went into the slow cooker with Marsala, cumin and red wine.
After that the sauce was enriched with dates, mustard, vinegar and almonds.

Have a nice week!!!