Cymas et cauliculos (Cabbage Shoots) is a traditional Ancient Roman recipe for cabbage shoots (or broccoli) that's boiled and spiced before serving. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Cymas et cauliculos.
Cymas: cuminum, salem, vinum vetus, oleum. si voles, addes piper et ligusticum, mentam, rutam, coriandrum, folia coliculorum, liquamen, vinum, oleum.
Translation
Boil the sprouts; season with cumin, salt, wine and oil; if you like add pepper, lovage, mint, rue, coriander; the tender leaves of the stalks stew in liquamen; wine and oil be the seasoning.
Though based on the work of the Roman fourth-century CE gastronome, Apicius this recipe is adapted based upon a description given in a poem by the first-century CE poet, Martial.
Ingredients:
900g cabbage shoots or broccoli or Brussels sprout tops
pinch of cumin
pinch of salt
1 tbsp liquamen
2 tbsp white wine
1 tbsp olive oil
Method:
Steam the vegetables. When they are done, add to a bowl and season with the spice, salt, liquamen, wine and olive oil.
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