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Pesto comes in a variety of recipes, some traditional and some modern, as the very noun pesto is a generic term for anything that is made by pounding. [15] The original pesto alla genovese is made with Genovese basil, coarse salt, garlic, Ligurian extra virgin olive oil (Taggiasco), European pine nuts (sometimes toasted), and a grated cheese ...
Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was in earlier use by ...
Garum was the distinctive fish sauce of ancient Rome. [33] It was used as a seasoning, in place of salt; as a table condiment; and as a sauce. There were four major fish sauce types: garum, liquamen, muria, and allec. [33] It was made in different qualities, from fish such as tuna, mullet, and sea bass. [33]
Moretum is an herb cheese spread that the Ancient Romans ate with bread. [1] A typical moretum was made of herbs, fresh cheese, salt, oil, and vinegar. Optionally, different kinds of nuts could be added. The ingredients were crushed together in a mortar, for which the dish is named.
Pour all but 1/4 cup of the mixture into a large bowl (setting the 1/4 cup aside to use as sauce later), add the chicken, and toss to coat. Cover and refrigerate for at least 30 minutes and up to ...
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
Recipes include regional specialties such as Ofellas Ostiensis, an hors d'oeuvre made from "choice squares of marinated pork cooked in a spicy sauce of typically Roman flavors: lovage, fennel, cumin, and anise." [67] The signature dish Patina Apiciana required a complex forcemeat layered with egg and crepes, to be presented on a silver platter ...
To the spaghetti in the pot, add the pesto and ¾ cup of the reserved pasta water, then toss to combine; add more reserved pasta water as needed so the pesto coats the noodles. Toss in the chives ...
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