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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
This dish calls for Roman mustard, which is a coarse-grained mustard based on Apicius’s recipe.
To make about 3½ cups of Roman mustard, combine the mustard seed, vinegar, and grape juice, and mix in the salt and cumin. Leave to soak, covered but not sealed, for 36-48 hours. Put into a food processor and work for 1-2 minutes or until coarsely ground, then add the almonds and pine nuts and work very briefly until they are completely broken up, not over-processed.
Trim the beans, the