Patina of Nettles, Hot and Cold

Ingredients

• nettles
• scruples pepper
• cyathi liquamen (Roman fermented fish sauce)
• ounces olive oil
• eggs

Instructions

1. Wash nettles, drain through a sieve, dry on a board and chop.
2. Grind 10 scruples of pepper with a little liquamen, then add 2 cyathi of liquamen and 6 ounces of oil.
3. Boil in a pot, then lift off to cool.
4. Grease a clean patina, beat in 8 eggs, pour over the nettle mixture, and cook over hot ashes above and below.
5. When set, sprinkle with fine pepper and serve.