![]() The tangy vinegar and sweetness of the honey are remarkable. I think I will make this sauce and add it to the mayonnaise when I make egg salad. Since I hard-boiled the eggs, I just drizzled the sauce on top of the eggs. (Now, I know that the ye olde folks didn’t have blenders, so I’m not sure how long this would take with a mortar and pestle, but I don’t want to think about it.) Place the sauce in a sauce bowl so each person can serve himself or herself. They soaked for maybe an hour and a half as I cooked everything else.) Then mix all the sauce ingredients thoroughly in a blender. (Granted, I didn’t have that sort of time. Soak the pine nuts for 3-4 hours in the vinegar. Pinch each of pepper and lovage (that’s parsley). ![]() 4 medium-boiled eggs (I did them hard-boiled).I made four recipes: an appetizer, a main course, a vegetable, and a dessert. Let me just say that at my feast, the vomitorium was not used for making room for more food. Maybe something got lost in all of those translations or maybe ancient Romans were all about the number of dishes and not so much about how they tasted. Well, she translated it from Latin to Italian, and then Anna Herklotz translated it from Italian to English. I bought it as a joke for my Latin-loving husband because the author takes an original recipe, in Latin, and translates it into something you can make in your kitchen. So, I was pretty geeked to get into A Taste of Ancient Rome by Ilaria Gozzini Giacosa. Those old toga-wearers would eat so much that they needed to take vomit breaks. Much has been told about the grandeur and general largesse of Roman feasts. In other words, the halcyon days of ancient Rome. Let me take you back to the days of gladiators, naumachia, and chariot races.
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