Name: Stalks, Another Way, IV (Aliter Coliclos IV)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Roman
Ingredients: 200g sprouting broccoli or young cabbage leaves, parboiled until just tender; 1/2 medium cabbage, cut into wedges; 80g pitted green olives; For the Stock:; 60ml vegetable stock; 60ml white wine; 2 tbsp olive oil; 1/2 tsp ground cumin; To Garnish:; 1/2 tsp freshly-ground black pepper; 1 tbsp chives, chopped; 1/4 tsp ground cumin; 1 tbsp coriander leaves, shredded

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Aliter Coliclos IV (Stalks, Another Way, IV)

Aliter Coliclos IV (Stalks, Another Way, IV) is a traditional Ancient Roman recipe for a classic dish of cabbage and/or stalks (eg sprouting broccoli) cooked in stock, oil, wine and cumin with green olives that's served garnished with black pepper, chives, cumin and coriander leaves. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Stalks, Another Way, IV (Aliter Coliclos IV).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Spice Recipes Herb Recipes Vegetable Recipes Ancient Roman Recipes

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Original Recipe

Aliter Coliclos IV (from Apicius' De Re Coquinaria) III, ix, 5

Aliter: coliculos condies ut supra, admisces olivas virides et simul ferveant.

Translation

Another Way: [Prepare and] season as above, but mix with green olives and heat together.

Modern Redaction

Ingredients:

200g sprouting broccoli or young cabbage leaves, parboiled until just tender
1/2 medium cabbage, cut into wedges
80g pitted green olives

For the Stock:
60ml vegetable stock
60ml white wine
2 tbsp olive oil
1/2 tsp ground cumin

To Garnish:
1/2 tsp freshly-ground black pepper
1 tbsp chives, chopped
1/4 tsp ground cumin
1 tbsp coriander leaves, shredded

Method:

Combine the vegetable stock, wine, olive oil and cumin in a pan. Add the cabbage, sprouting broccoli and green olives then bring to a simmer, cover and cook for about 10 minutes, or until the greens are just tender.

Turn the cooked greens into a serving dish and garnish with the black pepper, chives, ground cumin and coriander leaves.

Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.