Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Spreads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 Walnuts, shelled (about 1
Cup)
1/4 ts Ground pepper
2 ts Liquamen (sep. recipe)
2 ts Grape juice or sweet wine
2 ts Olive oil
1/2 ts Ground cumin
Garnish of parsley or water
Cress and walnut halves
1) Grind the walnuts in a blender, or pound them in
a mortar until pulverized. Transfer to a mixing bowl.
2) Add the remaining ingredients and blend well.
Place the spread on a flat serving dish and form into
the shape of a fish. Decorate by surrounding with
parsley (or cress) and unbroken walnut halves.
3) Serve with bread, rolls, crackers, or by itself.
NOTE: The Romans preferred the taste of walnuts with
their thin inner skins removed. To do this, drop the
walnut meats into boiling water for 30 seconds. Drain
immediately, rinse under cold water, and then peel off
the thin inner skins.
