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.
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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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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.
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