Cooking, Stewing, Roasting, Baking: Romertopf Recipes to Cook at Home

Juicy chicken, tender vegetables, tasty baked apples, or home-baked bread – the Roman pot is versatile. Put all the ingredients in the pot, into the oven, and wait. Each of our Römertopf™ recipes invites you to try it yourself!

Römertopf™ recipes: gentle cooking

Contrary to what its name might suggest, the Römertopf™ does not come from Italy. However, it was designed in the 1960s by a German manufacturer based on the Roman model: the Romans were already preparing food in clay pots or clay bricks in ancient times. The big advantage: Meat, vegetables, and legumes dry out less quickly in the clay roaster than in other cooking appliances. Because the elongated oval pot with a high lid does its job particularly well if you soak it in water for about ten minutes before using it, i.e. immerse it completely in water. In the oven, the clay then slowly releases its moisture into the food.

Aromatic, gentle, and low-fat cooking with the Römertopf™

This cooking method takes a little longer than in a conventional roaster but makes roast pork, roast burgundy, goulash, fish, and vegetables incredibly tender. This slow frying is also particularly gentle and fat-saving. Vitamins and minerals are largely retained in your food and because the environment in the roaster is always moist, you do not need to add any fat.

Römertopf™ recipes: Prepare meat and vegetables

Basically, cooking with the clay pot is wonderfully uncomplicated. All you have to do is cut your food such as meat or vegetables into small pieces – you can have large pieces of roast or knuckle cut up by the butcher – put them in the watered roasting pan, add a small amount of wine or broth (approx. 1 cup) and you’re done. The addition of fat is not necessary. Particularly lean meat such as chicken breast, veal, or game, for example, roast rabbit, is protected from drying out by being prepared in the clay roaster. You can pour some sauce or cream over the vegetables as you like and let them cook in the clay pot. Harder vegetables such as cauliflower or legumes become nice and tender. Read our expert article again in detail on how to prepare food in the Römertopf™.

Römertopf™ recipes: Bake bread

You probably haven’t heard of baking bread in clay pots, only about pot breads in cast iron containers. But it is particularly practical because you can imitate the baking properties of a stone oven with the clay pot. Water the pot before putting it in the oven preheated to 230 degrees. Once the oven is hot, you can add the bread dough and bake with the lid on for about 30 minutes. Test baking in the Römertopf™ with our recipe for herb ciabatta bread!

Tip: If you want more, then you should try our other oven recipes!