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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 2 |
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Perhaps the most popular of all the Roman appetizers was the egg. In fact, the ancient Latin saying ab ovo usque ad malum literally means from the egg to the fruit, which translates loosely as the beginning of the meal to the end. Read more . In this recipe, the egg is adorned with lovely pine nut sauce. Ingredients:
for medium-boiled eggs: pepper, lovage, and soaked pine nuts. pour on honey and vinegar; mix with garum (see next recipe) |
- apicius, reprinted from a taste of ancient rome |
soaking time is 4 hours for either recipe |
Directions:
1. Modern Egg Recipe
2. -
3. 4 medium-boiled eggs
4. 2 ounces pine nuts
5. 3 tablespoons vinegar
6. 1 teaspoon honey
7. Pinch each of pepper and lovage (or celery leaf)
8. Soak the pine nuts 3-4 hours beforehand in the vinegar.
9. Mix all the sauce ingredients thoroughly in a blender. This exquisite sauce should be presented in a sauce boat so that each person can serve himself or herself, since the eggs cannot be sliced and placed on a dish in advance.
10. - reprinted from A Taste of Ancient Rome
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