World Flavors Cookbook

Patina de Apua (Anchovy Patina)

Name: Patina de Apua (Anchovy Patina)
Cook time: 20 min
Cuisine: Ancient World
Ingredients: small anchovies or sardines, 6 eggs, black pepper, lovage or celery leaves, dried oregano, white wine, garum (fish sauce), olive oil

Baked egg and anchovy custard seasoned with pepper, lovage, oregano, wine, and fish sauce — a classic Apician appetizer from the 4th century CE.

Cuisine: Ancient World

Ingredients

small anchovies or sardines, 6 eggs, black pepper, lovage or celery leaves, dried oregano, white wine, garum (fish sauce), olive oil

Instructions

Clean and roughly chop anchovies. Whisk eggs with a pinch of pepper, lovage, oregano, a splash of wine, and fish sauce. Fold in anchovy pieces. Pour into an oiled baking dish (patina). Bake in a moderate oven until just set — it should be custardy. Drizzle with olive oil.