A Roman cookbook by a guy who lived around the time of Christ's birth: APICIUS
This green dip contains fresh lovage. My balcony has a big box of fresh lovage growing there. I usually use it for soups and dressings, but not instead of basil.
If you hate the MAGGI taste, do not try it.
The base are long pepper, used by Romans and Greeks millenias ago. Crush that with a pestel and mortar and add pine nuts. A little coarse salt helps.
Take the leaves off the lovage, the stems are to hard. Add some drops of olive oil and mash it in a fine paste.
Season with honey, white balsamic vinegar and some drops of Garum (use Thai fishsauce). Put more olive oil in to smoothen the dip.
Serve on top of hard boiled eggs.
Ingredients:
3 long peppercorns
25 g pine nuts
Pinch of coarse sea salt
3 tbsp olive oil
2 tbsp white balsamic vinegar
1 tsp runny honey
1/2 tsp fish sauce
No comments:
Post a Comment