Sphondyli Made into Forcemeat (Isicia)
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- sphondyli
- alica (emmer grits)
- eggs
- liquamen (fermented fish sauce)
- pepper
- pine nuts
- omentum (caul fat)
- oenogarum (wine-and-liquamen sauce)
Instructions
- Grind boiled sphondyli and pick out their fibers.
- Grind with boiled emmer grits, eggs, liquamen and pepper.
- Form into isicia with pine nuts and pepper, wrapped in caul.
- Roast, brush with oenogarum, and serve in place of forcemeat.