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.
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.
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.