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Boletos Aliter (Boletes, Another Way II)
Boletos Aliter (Boletes, Another Way) is a traditional Ancient Roman recipe for a classic dish of bolete mushrooms that are chopped and served in a pepper, lovage and honey sauce with stock and olive oil. 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 RecipesSpice RecipesAncient Roman Recipes
Original Recipe
Boletos aliter: thyrsos eorum concisos in patellam novam perfundis, addito pipere, ligustico, modico melle. liquamine temperabis. oleum modice.
Translation
Boletes, Another Way: Chop the stalks, place in a shallow dish. Add pepper, lovage, and a little honey. Blend with liquamen and a little olive oil.
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 mushrooms
1/2 tsp freshly-ground
black pepper
1/2 tsp
lovage seeds (or celery seeds)
2 tsp honey
1 tbsp mushroom stock
1 tbsp liquamen (fish sauce)
2 tbsp olive oil
Method:
Wipe the mushrooms clean with a dry cloth then slice thinly parallel to the stem and set aside.
Pound together the black pepper and lovage (or celery) seeds in a mortar then work in the honey, mushroom stock and olive oil. Turn into a small pan and bring to a boil.
Either add the sliced mushrooms to the sauce and cook for a few minutes, or arrange the mushrooms on a plate and pour over the sauce. Serve immediately.
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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