Shellfish ForcemeatsOrigin: Roman Period: Traditional |
Ingredients:
225g mixed minced shellfish meat Method:Place the pepper and celery seed (or lovage) in a mortar and grind together with a pestle. Add this to the shellfish meat and ground pine nuts, mixing well. Bind the mixture by adding the egg and breadcrumbs. Stuff into sausage skins, making them about 3 cm in length. Place olive oil in a frying pan and cook until lightly browned. Add the Passum and when this is boiling, serve immediately. |
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