Olusatra
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Original RecipeLucius Junius Moderatus Columella (4 CE to circa 70CE) was a Roman writer on agriculture, who after a career in the army (as a tribune in Syria c. 35CE) took-up farming. He is best known for his twelve-volume de Re Rustica (On Argiculutre) which has been completely preserved. Olusatra (from Columella's de Re Rustica)TranslationCarefully clean the alexanders so that it does not have any soil on it. Put it in vinegar and salt. After 30 days take out and peel off and throw away the skin. Chop up the inner part and put into a glass jar or a new earthenware pot and add a liquid, which should be made as detailed below. Take mint, raisins, and a small dried onion. Puree these with some parched meal and a little honey. When these have been properly pureed, combine with one part of sapa or defritum and one part of vinegar. Pour this into the jar and seal with a lid. Modern RedactionIngredients:
1 head of celery (or alexanders if you have them) Method:First soak the raisins in a combination of the sapa and vinegar for at least an hour, until they plump up. Meanwhile, roughly chop the celery. Place in a steamer and steam until tender. Drain and pour into a blender. Add the raisins and soaking liquor and blend until smooth. Season with sea salt and serve. |
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