Patellam ex holisatro
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Original RecipePatellam ex holisatro (from Apicius' De Re Coquinaria)Patellam ex holisatro: elixas ex aqua nitrata, exprimis in patellam. teres piper, ligusticum, coriandrum, satureiam, cepam, vinum, liquamen, acetum, oleum. transferes in patellam, coques, amulo obligas. thymum et piper minutum asparges. et de quacumque herba, si volueris, facies ut supra. TranslationAny kind of vegetables or herbs blanched off in water with a little soda; squeeze out the water. Arrange in a saucepan. Grind pepper, lovage, coriander, satury, onion with wine, liquamen, vinegar and oil; add this to the vegetables, stew all until nearly done and tie with roux. Sprinkle with thyme, finely ground pepper and serve. Any kind of vegetable may be prepared in the above manner, if you wish. Ingredients:6 young artichokessmall sprig each of rosemary and mint pinch each of coriander seeds and fennel seeds small sprig of lovage drizzle of olive oil 100ml white wine 100ml water 2 tsp liquamen sea salt and black pepper to taste Method:Trim the artichoke base and part the stems. Place in a pan standing on their trimmed bases, with their stalks pointing up. Roughly chop the herbs and add them to the pan along with the coriander and fennel seeds. Add equal parts of water and wine so that the liquid comes to about half way up the artichoke bulbs and season with the liquamen. Bring the mixture to the boil, cover and simmer gently for 30–45 minutes until the artichokes are tender (top up with additional water as necessary). When the artichokes are done remove them from the cooking liquid and set aside somewhere warm. Reduce the cooking sauce to half its volume, season with salt and pepper and pour over the artichokes. Finally add a drizzle of olive oil and serve. |
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