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An ancient Roman dish, sort of like a custard; I got the recipe from this website.
Let me just say that I sympathize with Roman cooks back in the day, who didn't have electric food processors. Imagining having to make this in a mortar would be too much to bear, really.
Anyway.
WHAT YOU NEED!
6 eggs
1 bunch asparagus, trimmed
1/4 cup cilantro
1/4 tsp ground pepper (I used long pepper)
1 tsp dried sage
1/8 tsp celery seed
1 tbsp olive oil
1/2 cup white wine
1 tbsp fish sauce (the Romans put it in nearly everything)
WHAT YOU DO WITH WHAT YOU NEED!
1. Preheat the oven to 400F, oil a pie pan or similar (holds about a quart).
2. Take all of the ingredients (except the eggs), and puree them in a food processor.
3. Beat the six eggs severely, but with love, and mix well with the pureed veggies.
4. Pour into the prepared pan.
5. Bake at 400F for 40 minutes until set and a skewer inserted into the middle comes out clean.
Verdict: It's a vegetable egg custard of a sort; apart from the skin above and below, the interior was a bit watery and grainy. The asparagus took front and center, but you could discern some of the other ingredients. The fish sauce made its presence known while it was cooking; it was hard to miss. The website said you generally ate this with a spoon, but as you see it held up well enough to slice it.
I served it with grilled leg of lamb and roasted red potatoes as part of my Easter dinner.
Grade: A
Let me just say that I sympathize with Roman cooks back in the day, who didn't have electric food processors. Imagining having to make this in a mortar would be too much to bear, really.
Anyway.
WHAT YOU NEED!
6 eggs
1 bunch asparagus, trimmed
1/4 cup cilantro
1/4 tsp ground pepper (I used long pepper)
1 tsp dried sage
1/8 tsp celery seed
1 tbsp olive oil
1/2 cup white wine
1 tbsp fish sauce (the Romans put it in nearly everything)
WHAT YOU DO WITH WHAT YOU NEED!
1. Preheat the oven to 400F, oil a pie pan or similar (holds about a quart).
2. Take all of the ingredients (except the eggs), and puree them in a food processor.
3. Beat the six eggs severely, but with love, and mix well with the pureed veggies.
4. Pour into the prepared pan.
5. Bake at 400F for 40 minutes until set and a skewer inserted into the middle comes out clean.
Verdict: It's a vegetable egg custard of a sort; apart from the skin above and below, the interior was a bit watery and grainy. The asparagus took front and center, but you could discern some of the other ingredients. The fish sauce made its presence known while it was cooking; it was hard to miss. The website said you generally ate this with a spoon, but as you see it held up well enough to slice it.
I served it with grilled leg of lamb and roasted red potatoes as part of my Easter dinner.
Grade: A
Category Food / Recipes / Tutorials
Species Unspecified / Any
Size 3325 x 2494px
File Size 1.81 MB
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