Lentils with Spondyli (Shellfish)
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- lentils
- spondyli (a shellfish, likely mussels/thorny-oyster; reading uncertain)
- pepper
- cumin
- coriander seed
- mint
- rue
- pennyroyal
- vinegar
- honey
- liquamen (Roman fermented fish sauce)
- defrutum (reduced grape must)
- fresh green olive oil
Instructions
- Cook the lentils in a clean pot.
- Grind pepper, cumin, coriander seed, mint, rue, and pennyroyal; moisten with vinegar; add honey, liquamen, and defrutum, balance with vinegar, and return to the pot.
- Pound the boiled spondyli, add, and let boil; when well boiled, bind.
- Serve in a dish finished with fresh green oil.