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In Echino Salso (Salted Sea Urchins)
In Echino Salso (Salted Sea Urchins) is a traditional Ancient Roman recipe for a classic dish of poached salted sea urchin glands served with black pepper and caroenum. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Salted Sea Urchins (In Echino Salso).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Ancient Roman Recipes
Original Recipe
In echino salso: echinum salsum cum liquamen optimum, caroeno, pipere, temperabis et adpones.
Translation
Salted Sea Urchins: Cook salted sea urchins in the finest quality fish stock and season with caroenum and pepper then serve.
Modern Redaction
Ingredients:
200g salted sea urchin glands (about 50g per person) [you can use the
Pickled Bottled Sea Urchins]
300ml good-quality
fish stock
2 tbsp caroenum
freshly-ground black pepper, to taste
Method:
Drain and wash the sea urchins. Place in a pan and pour over the fish stock. Bring to a simmer, cover the pan and cook for about 20 minutes, or until the sea urchins are tender and impregnated with the stock.
Drain the sea urchins, arrange on a plate, drizzle wit the caroenum then sprinkle with the black pepper and serve.
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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