Recipe for Dodra
(Nine Times Sauce)
By Ausonius, Poems
Yeah, go ahead and click here to buy this book!
Roman Cookery: Ancient Recipes for Modern Kitchens.
Yes, this book has a new cover, but I like this one better. Blah, I am so horrible.
' "I am called Nine Times Sauce" Why is that?" "I have nine ingredients." "What are they?" "Stock, water, honey, wine, bread, pepper, herbs, olive oil, salt." '
Although this sauce is used as part of a soufflé, it could also be served with vegetables. Roman cooking is often "mix and match" and trying new things together.
Ingredients
- Half a vegetable stock cube
- 1 tbsp white wine
- 1 tbsp olive oil
- 1 tbsp clear honey
- A handful each of fresh parsley, thyme and oregano
- 75g/2½ oz white bread
- A pinch of salt
Preparation
- Dissolve the stock cube in 150 ml/5 fl oz of boiling water.
- Finely chop the fresh herbs.
- Cut the crust off the bread.
- Put all the ingredients in a food processor and blend until smooth.
- Serve.
