Puree of Alexanders
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- alexanders (holisatrum / horse-parsley)
- pepper
- lovage
- dried savory
- dried onion
- liquamen (fermented fish sauce)
- oil
- wine
Instructions
- Cook alexanders in natron-water, press, and chop small.
- Grind pepper, lovage, dried savory with dried onion, liquamen, oil and wine, and combine.