Anchovies allec pate Roman recipe.
Pâté allec de boquerones romana. According to the recipe of the romana romana sauce. 200 grams – Gourmet Product
Paté Allec, another product derived from Garum and which was also marketed in ancient Rome, has developed a pâté based on this product. It is called “paté allec de boquerón” and is made from this spice paste, salt and anchovies. Soon it will also be marketed with sardines and mackerel, two other fish that were used to make Garum.
As it is sterilised, it is not necessary to keep it cold and it can be preserved for a long time in perfect conditions, just like a preserve.
Garum was one of the most famous sauces of antiquity. It is not known exactly to whom its invention is attributed, whether to the Greeks or the Phoenicians, although we can be sure that it was in Roman times when it reached its highest level of production, distribution and consumption. It was an exquisite product, with a fine bouquet, amber colour and intense aroma, made with blue fish, salt and spices. It was widely consumed in Roman times.
Ingredients: blue fish, salt and spices.