Apicius 162 |
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Notes It's place among the recipes of Apicius suggests
that it was part of the 'gustatio', but in my own kitchen it has become
one of my favourite deserts. For which I have used Apicius' recipe nr. 32:
Pound the herbs in a mortar and add honey,
vinegar and a few drops of garumº.
Fresh parsely didn't seem appropriate to me, so I used it in its dried
condition. Actually, I suspect Apicius of having meant parsely seed. As
to quantities: it is meant to be a cumin sauce, so cumin has to be added
in a sufficient amount to come to the front. When using this sauce for
this dish, it is to a great advatage if the mint also will be clearly
recognised in the end. The other flavors may form a background to cumin
and mint. And then this delicious little dish comes out of the oven,fragrant, spicy, sweet, fruity, juicy and warm. Just add a dash of freshly ground pepper and enjoy. |