Boiled Sphondyli in Starch Sauce
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- sphondyli
- celery seed
- rue
- honey
- pepper
- passum (raisin wine)
- liquamen (fermented fish sauce)
- oil
- amulum (wheat starch)
Instructions
- Grind celery seed, rue, honey and pepper; add passum, liquamen and a little oil.
- Thicken with starch and pour over the boiled sphondyli.
- Sprinkle with pepper and serve.