Garum dates to the ancient Phoenicians and Greeks but we still use it today in curries, noodles, patés and tapenades. In ancient Rome the most famous version of it was the garum gaditanum made in Cádiz.
100 g
75 g
1 sprig
2
to taste
to taste
Mash the butter and anchovies together with a fork to form a smooth paste.
Finely chop a sprig of parsley and add to the mixture.
Fry two eggs in very hot oil, until bubbles form around the whites.
Place mixture of anchovies on the eggs, serve and accompany with regañás, a Cádiz-style wheat crisp or breadstick, for dipping.
The only gastronomical treatise that remains from classical Rome, called De re coquinaria, is attributed to Marcus Gavius Apicius, who lived in the 1st century AD, in the time of Tiberius. The subsequent collection of ten volumes was published in the time of Diocletian, in the 3rd and 4th centuries. This cookbook includes almost twenty recipes of all kinds of birds served with garum.
See the book
