Aliter Tubera (Truffles, Another Way) is a traditional Ancient Roman recipe for a classic dish of truffles that are simmered in a pepper, lovage and coriander wine sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Truffles, Another Way (Aliter Tubera).
Truffles, Another Way: Simmer in wine sauce, pepper, lovage, coriander, rue, stock, honey, wine and a little oil.
Modern Redaction
Ingredients:
truffles, peeled
For the Sauce:
1/2 tsp freshly-ground black pepper
1/2 tsp lovage seeds (or celery seeds)
1/8 tsp dried rue (or rosemary), crumbled
1 tbsp coriander (cilantro) leaves, finely shredded
200ml chicken or veal stock
1 tbsp liquamen
2 tsp honey
100ml white wine
1 tbsp olive oil
cornflour, to thicken (originally wheat starch (amulum) would have been used)
Method:
Peel the truffles, pierce with a skewer and set aside. In the meantime, grind together the black pepper, lovage (or celery) seeds, rue (or rosemary) and coriander in a mortar. Work in the liquamen, honey, olive oil and wine then turn into a pan.
Whisk in the meat stock and bring to a simmer then whisk in the cornflour to thicken. Add the truffles and cook for 5 minutes, or until the truffles are cooked through and saturated in the sauce. Turn into a bowl and serve immediately.
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