History & The Arts
Roman cookery
...2 tablespoons (30ml) olive oil 2 tablespoons (30ml) fish sauce 1 pig’s caul (optional) Skin the kidneys, split in half and remove any fibres. In a mortar, pound the fennel seeds to a coarse powder. Strain the pine kernels and add them to the mortar with the coriander. Continue to pound the mixture until it is of a uniform texture. Add the pepper. Place a spoonful of the...