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A Taste of Ancient Rome by Ilaria Gozzini Giacosa Moretaria: Mentam, rutam, coriandrum, feniculum, omnia viridian, ligusticum,
piper, mel, liquamen. Si opus fuerit, acetum addes Condiment for a moretum: Mint, rue, coriander, fennel, all fresh, lovage,
pepper, honey, and garum. If necessary, add vinegar Grind the herbs in a mortar; mix with the honey, garum, and olive oil. Blend
with the fresh soft cheese, such as ricotta. Here we used the herbs that were in Lady Estella’s garden with drained Cottage
Cheese. This is now one of my favorite dishes. Serves 6 to 8
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