Can someone give me come latin (roman) recipes?

Jinny Dronen: ROMAN BEAN SOUP WITH SAUERKRAUT 1/2 lb. dried Roman beans1 lb. smoked ham hocks3 or 4 qts. water1 sm. can sauerkraut or 1 lb. fresh kraut-cabbage3 tbsp. shortening3 heaping tbsp. flour1 med. onion, dicedWash beans and cook with ham hocks in large kettle in about 3 to 4 quarts of water. When beans are almost done, add sauerkraut and cook about 1/2 hour longer. Melt shortening in skillet; add flour and onion; brown as for gravy. When flour is brown, add about 1 to 1 1/2 cups water or enough to make thin gravy. Add this gravy to soup and cook about 5 minutes longer. Salt and pepper to taste. ORARTICHOKES - ROMAN STYLE 6 artichokes, cleaned & choked3 cloves garlic, sliced3 tbsp. fresh parsley, chopped1 c. water1/2 c. olive oilSaltPepperGrated cheeseRemove outer leaves of artichoke down to light leaves. Cut off top half with grapefruit knife. Remove center thistle and choke. Trim stem to 1 inch and peel. Place in stove top Dutch oven pan and cover with water ! and olive oil. Add all other ingredients. Cover and simmer for 30 to 45 minutes or until fork tender. Serves 4. ORCHILDREN'S ROMAN NOODLE BAKE 1 or 1 1/2 lb. ground beef1 sm. onion, cut sm. or chopped1/2 to 1 tsp. oregano1 can Cheddar cheese soup1 can tomato soup1 c. water8 oz. noodles, boiled and drainedBrown beef, onion and oregano. Drain off fat. Add cheese soup, tomato soup and water. Stir. Add to noodles and stir in well. Bake in square pan at 400 degrees for 40 minutes or so ORFETTUCCINE ROMAN-STYLE 12 oz. fettuccine noodles1/2 c. heavy cream6 tbsp. sweet butter, softened2 oz. Parmesan cheese, grated6 oz. peas, cooked1/2 lb. prosciutto, thinly sliced and cut into thin stripsFreshly ground black pepper to tasteCook fettuccine. While noodles are cooking, heat cream in a small saucepan. Drain fettuccine and return to cooking pot. Add softened butter and sprinkle with Parmesan. Toss quickly with wooden fork. Add the heated cream, peas, prosciutto and pepper. Toss agai! n. Serve immediately. Makes 4 servings. ORROMAN ROAST 1 pork! roast1/2 c. white wine3/4 c. honey1/4 tsp. saltPierce roast in several places with sharp knife. Mix wine, honey and salt; pour into knife holes in roast. Season with black pepper and wrap in aluminum foil and bake at 275 degrees for 2 1/2 hours or until well done. Slice and serve. JM...Show more

Zulema Baccam: you might be able to get some good recipes from this site - http://www.dummychef.com

Carlton Lastrapes: Try these:http://www.cs.cmu.edu/~mjw/recipes/ethnic/historic...http://www.press.uchicago.edu/Misc/Chicago/233472....http://www.romans-in-britain.org.uk/arl_roman_reci...http://www.pbs.org/wgbh/nova/lostempires/roman/rec......Show more

Michel Mccaulley: Since Rome is in Italy, you would be looking for Italian recipes. Roman recipes and latin recipes are 2 different things so which is it that you want? google them and see what pops up.google Roman recipes and a bunch of sites will pop with Ancient Roman recipes

Booker Moros: well i need rom! an recipes