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Wednesday, November 4, 2015

LEGÚSTO WITH ROMAN LOVAGE SAUCE RECIPE CALLED "HYMPOTRIMMA"

Lovage
Photo from: Howard Walfish
L. Levisticola visticum officinale, Eng lovage. This is a common ingredient in the Roman and Sephardic versions of almodrote. 

[Apicius/Flower. 1958:I:XVII:57:I:XIX:59:I:XXI:59 etc ; and Gitlitz. 1999:59]

HYMPOTRIMMA[1] ADAPTED FROM APICIUS/FLOWER CH I:XIX:1:59 HYMPOTRIMMA.

3 c defrutum or caroenum[2]
¼ tsp pepper
1 c lovage leaves[3]
¼ c pine-kernels
Hympotrimma Sauce
with Lamb and Asparagus
Photo by: Lord-Williams
¼ c raisins
¼ c Jericho dates
½ c sweet cheese[4]
¼ c honey
¼ c vinegar
1 tbsp liquamen[5]
¼ c oil
2 tbsp dry mint

Preparation

Boil grape juice until reduced to ⅔ the volume.

Grind the pepper and chop the remaining solid ingredients. Put all the ingredients, except the mint, in a saucepan.  Bring to a boil. Just before servicing add the mint.


[1]A curious title as hypontremia means abnormally low level of sodium in the blood. This is associated with dehydration.
[2] Boiled grape juice or must see Wikipedia.org. “Defrutum.”
  
[3] Celery leaves were used as lovage was not available.
[4] Fresh, newly made cheese such as cottage or cream cheese.
[5] See blog titled almorí published August 26, 2011 for explanation. As it is so complicated a bouillon cube was used.


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