Fried Anchovy Patina
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- small fish (apua, anchovy/sprat)
- eggs
- liquamen (Roman fermented fish sauce)
- wine
- oil
- oenogarum (plain wine-and-garum sauce)
- pepper
Instructions
- Wash the small fish and mix with beaten eggs.
- Heat liquamen, wine and oil to a boil, then add the fish mixture.
- When set, turn carefully to color; pour over plain oenogarum, sprinkle pepper and serve.