Gustato pro Ovis
(Sauce for Eggs)

Origin: Roman Period: Traditional

Original Recipe

Gustato pro Ovis (from Apicius' De Re Coquinaria)

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).

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Gustato pro Ovis(Sauce for Eggs)