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Boletos Aliter (Boletes, Another Way)
Boletos Aliter (Boletes, Another Way) is a traditional Ancient Roman recipe for a classic dish of bolete mushrooms caps fried until tender and served drizzled with liquamen and seasoned with salt. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Boletes, Another Way (Boletos Aliter).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Wild FoodVegetarian RecipesAncient Roman Recipes
Original Recipe
Boletos aliter: calyculos eorum liquamine vel sale aspersos inferunt.
Translation
Boletes, Another Way: Take the caps of these mushrooms and serve with a sprinkling of liquamen and salt.
Modern Redaction
The Romans considered boletes the most desirable of mushrooms.
Ceps (penny buns) are probably the best for this, but any of the other edible boletes, such as
brown birch bolete, or
bay bolete will work equally as well.
Ingredients:
200g bolete mushroom caps
2 tbsp liquamen (fish sauce)
sea salt flakes, do taste
olive oil, for frying
Method:
Heat the olive oil in a pan, add the bolete caps and fry for about 15 minutes, or until tender.
Transfer the mushrooms into a serving dish, drizzle with liquamen, scatter over a few flakes of sea salt and serve.
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.
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