Name: Boiled Eggs and Pine-nuts (In ovis hapalis)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Roman
Ingredients: 8 hard-boiled eggs (boiled for 4 mins); 50g pine kernels soaked in passum (enough to cover); 1 tbsp each of: Honey, pepper, vinegar, lovage seeds; liquamen to taste

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In ovis hapalis (Boiled Eggs and Pine-nuts)

In ovis hapalis (Boiled Eggs and Pine-nuts) is a traditional Ancient Roman recipe for a starter made from hard-boiled eggs served in a pine-nut sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: In ovis hapalis.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Ancient Roman Recipes

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Original Recipe

In ovis hapalis (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:

8 hard-boiled eggs (boiled for 4 mins)
50g pine kernels soaked in passum (enough to cover)
1 tbsp each of: Honey, pepper, vinegar, lovage seeds
liquamen to taste

Method:

First prepare the dressing for the eggs: mix together the pepper, lovage and the soaked pine kernels (along with their marinade). Add honey and vinegar and season with Liquamen. Boil the eggs, allow to cool and combine with the sauce.

Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.