It’s that time of year again. Candlemas and Kingdom A&S. Which means I’m busy….busy busy. Yes, after this I’ll be having even MORE recipes. However here is one more Roman until I can get back the regular scheduled cooking and not writing of research papers on chickens and peacocks. Not to worry, you’ll be seeing those soon!
Pine-nut Sauce for Medium-Boiled Eggs
For medium-boiled eggs: Pepper, lovage, and soaked pine nuts. Pour on honey and vinegar; mix with garum.
Medium-boiled eggs 1 tsp pepper 1 cup pine-nuts
3 Tbs. honey ¼ cup vinegar 1 tsp garum
Giacosa, pg. 47
First gather all the ingredients into one area. This step always helps especially if short on time!
Soak the pine-nuts, the time is dependent upon the whim of the cook.
This is after 24 hours.
After soaking the pine-nuts, separate the nuts from the vinegar,
and grind the pine-nuts into a paste,
pour the vinegar back into the pine-nuts adding honey, garum and pepper.
When I did this recipe the very first time, I did not read carefully enough on soaking the pine-nuts. The first time I did this recipe I used a spice grinder for the pine nuts. They were un-soaked and chewy. The next few times I made this, I soaked the pine nuts for 24 hours, which caused them to swell slightly and become soft and grindable. These I ground in a mortar and pestle. Note of caution, when grinding in a mortar and pestle…don’t put the full cup of pine nuts to be ground in it, unless the mortar is very very large. I had to do a half cup per grinding so that I was not having to stop and pick up falling nuts every other moment. The vinegar soaked nuts were very squishy and formed a nice paste though by hand grinding the pine nuts I did not get as smooth a paste as I really had hoped for. I believe that in Roman times the kitchen slave(s) would have done nothing but this one task to smooth perfection. I did not have the luxury of grinding one item for 20 minutes for smoooooooooth perfection. I like how I did the grinding, it just took a lot longer then I wanted to!
The peppers used were peppercorns, of various colors, ground in a mortar and pestle.
I didn’t see the need to go with one type of peppercorn over another. I like them all! The honey in period would probably have been a wildflower variety; unfortunately I did not have access or a good supplier for Italian wildflower honey. I had to do with the Costco honey. The vinegar originally used was a common variety apple cider vinegar. I believe that wine vinegar would be used for a richer taste, there for I did this batch with a red wine vinegar. (I was out of the rose hip wine vinegar).
The finished tasty mix!
The eggs are organic, the chicken type that laid them unmentioned at the grocers.
My over all impression of the sauce over boiled egg is a rich, sweet, salty taste that highly complements an egg’s natural mildness. Very good if not what I would call a common taste. Some thing to grow into, I’m sure!