Holus Molle ex Holisatro (Vegetable Purée with Alexanders) is a traditional Ancient Roman recipe for a classic dish of cooked greens with alexanders served in a spiced white wine, stock and onion sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Vegetable Purée with Alexanders (Holus Molle ex Holisatro).
Holus molle ex holisatro: coctum ex aqua nitrata expressum concides minutum, et teres piper, ligusticum, satureiam siccam cum cepa sicca, liquamen, oleum et vinum.
Translation
Vegetable Purée with Alexanders: Cook them in water with soda. Press out any [excess] water and chop very finely. [Dress with a] mix of pepper, lovage, dried savory, dried onions, stock, oil and wine.
Add the greens and alexanders (or celery) to a pan, pour in about 200ml water, bring to a simmer, cover and cook for about 20 minutes, or until very tender. Drain and squeeze out the excess moisture then chop very finely and purée by pounding in a mortar.
For the sauce, combine the black pepper, lovage seeds (or celery seeds), savory and onion in a mortar. Pound to combine then mix in a little of the vegetable stock. Turn the mixture into a pan then combine with the fish sauce, white wine and olive oil. Bring to a boil then whisk in the cornflour. Continue cooking until thickened then arrange the cooking greens in a serving dish, pour over the sauce and serve.
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