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Gustato pro Ovis (Sauce for Eggs)
Gustato pro Ovis (Sauce for Eggs) is a traditional Ancient Roman recipe for a pine nut and lovage sauce traditionally served with boiled or poached eggs. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Gustato pro Ovis.
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesVegetarian RecipesAncient Roman Recipes
Original Recipe
In ovis hapalis: piper, ligusticum, nucleos infusos. suffundes mel, acetum, liquamine temperabis.
Translation
Serve pepper, lovage, soaked nuts, honey, vinegar and broth.
Ingredients:
120g shelled pine nut kernels
large pinch of chopped
lovage (or celery leaves if not available)
1 tbsp
honey
1 tbsp
balsamic vinegar
A pinch of salt and pepper.
Method:
Soak the pine kernels for a couple of hours in water then drain and let them dry. Place the lovage, pepper and salt in a mortar with the pine kernels and grind them with a pestle until they form a smooth paste.
Mix this paste with the honey and vinegar and pour over some boiled or poached eggs (the original recipe calls for poached eggs, but this works just as well with halved boiled eggs).
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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