Roman Water and Honey Melons
Pepones Et Melones
from Marcus Gavius Apicius. De Re Coquinaria
½ Honey Melon, peeled and diced
½ Water Melon, peeled and diced
450ml (¾ pint) Passum
1 tbsp Parsley, chopped
½ tsp Pepper, freshly ground
Dash of Liquamen (Fish Sauce), or to taste
Mint
Silphium (Asafoetida) (Optional)
White Wine Vinegar, to taste
Peel, de-seed and cut the melons into an even dice.
Place all of the other ingredients except the mint into a saucepan.
Lightly Poach the melon for a few minutes.
Garnish with mint.
Can be served warm or cold.
Submitted by: John David
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