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Cooked by: Chef / Ethnicity: Roman cuisine / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Mesh pepper, pine kernels, honey, rue and Passum with milk and eggs, and boil the dough. Serve topped with honey and sprinkle with pepper.
Ingredients:
250 Gram(s) Coarsely ground nuts
100 Gram(s) Ground stone-pine kernels
4 Tablespoon(s) Honey
1 Teaspoon(s) Minced rue
50 Milliliter(s) Passum
50 Milliliter(s) Milk
2 Eggs |
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