Another Cold Asparagus Patina (with Figpeckers)
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- asparagus
- figpeckers (ficedulae, small birds)
- scruples pepper
- liquamen (Roman fermented fish sauce)
- cyathus wine
- cyathus passum (raisin wine)
- ounces oil
- eggs
- oenogarum (wine-and-garum sauce)
Instructions
- Pound cleaned asparagus with water and strain for the juice.
- Put dressed figpeckers in a pot; heat with pepper, liquamen, wine, passum and 3 oz oil.
- In a greased pan mix 6 eggs with oenogarum and the asparagus juice; set over hot ashes.
- Add the seasoned liquid, arrange the figpeckers, cook, sprinkle pepper and serve.