Contrary to the usual chicken fricassee (usually pale in color), this seafood fricassee is vibrant in color. The seafood fricassee has a nice refreshing flavor from the wine.
In the same skillet over medium heat, warm the oil. Once the oil begins to shimmer, add the ajwain seeds and cook until they start to pop, which should be in a matter of seconds.
Core and boil the pears, pound them with pepper, cumin, honey, passum, liquamen, and a little oil. Add eggs to make a patina, sprinkle with pepper and serve.
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In the same skillet over medium heat, warm the oil. Once the oil begins to shimmer, add the ajwain seeds and cook until they start to pop, which should be in a matter of seconds.
Contrary to the usual chicken fricassee (usually pale in color), this seafood fricassee is vibrant in color. The seafood fricassee has a nice refreshing flavor from the wine.
Spring and summer truly are my favourite seasons of the year as it usually involves three of my favourite things: gardening, reading, and recreating Roman foods.
