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Asparagus recipe: Asparagus casserole after Apicius
Ingredients for 4 people:
2 kg asparagus
4 quails or 4 chicken breasts
6 eggs
1 tbsp. 1 tablespoon wine
. Liqueur wine
2 tbsp. Fish sauce (Garum)
plenty
pepper 80 ml oil
Preparation: Patina de asparagis frigida Instead of quail in the Roman
original grass mosquitoes taken.
Quails prepare and cook for half-baked. Asparagus cook abschütten
and pass through a sieve. The eggs with a little fish sauce and mix
under stirring porridge.
In the mortar pepper with wine, liqueur wine,
remaining fish sauce and oil in a saucepan and bring to a boil.
Asparagus puree into a casserole type , prepared to lay
quail with the sauce and pour over.
Bake 25-30 min. Serve with pepper strewn.
The court may be served cold.
Rubrik: Pasta
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