Mallows
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- mallows
- oenogarum (wine-and-liquamen sauce)
- liquamen (fermented fish sauce)
- oil
- vinegar
- pepper
- caroenum or passum (must reductions/raisin wine)
Instructions
- Dress small mallows in oenogarum with liquamen, oil and vinegar.
- Dress larger mallows in oenogarum with pepper, liquamen, and caroenum or passum.