Cardoons
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- cardoons
- liquamen (fermented fish sauce)
- oil
- eggs
- rue, mint, coriander, fennel
- pepper
- lovage
- honey
- cumin
Instructions
- Serve cardoons with liquamen, oil and chopped eggs.
- Variant: grind fresh rue, mint, coriander and fennel; add pepper, lovage, honey, liquamen and oil.
- Variant (boiled cardoons): dress with pepper, cumin, liquamen and oil.