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Tritura, unde Perfundes Caccabinam (The Ground Seasonings that you Add to the Small Casseole)

Tritura, unde Perfundes Caccabinam (The Ground Seasonings that you Add to the Small Casseole) is a traditional Ancient Roman recipe for a classic dish of seasoned boiled cabbage and coriander leaves that's ground to a paste before being mixed with spiced wine and used as a seasoning or topping. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: The Ground Seasonings that you Add to the Small Casseole (Tritura, unde Perfundes Caccabinam).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4

Rating:

Tags : Sauce RecipesSpice RecipesHerb RecipesAncient Roman Recipes

Original Recipe

Tritura, unde Perfundes Caccabinam (from Vinidarius' Apici Excerpta) i, 2

Alias: tritura, unde perfundes caccabinam: teres ergo folium quantum competat cum cerifolio una et quarta parte de lauri baca et medium caulis elixi et folia coriandri et solves de iuscello eius et vaporabis in cinere calido et ad horam antequam fundas in vasculo, perfundis conditum et sic ponis.

Translation

The Ground Seasonings that you Add to the Small Casseole: Grind a sufficient quantity of bayleaf with 1/4 part bay berries and the heart of a boiled cabbage and coriander leaves. Dilute with the juice [of the cabbage] and cook in hot ashes. And before you pour it over the small casserole, pour over spiced wine and so use.

Modern Redaction

Ingredients:

1 small cabbage heart
2 dried bayleaves, crumbled
2 bay berries (or 2 allspice berries)
1/2 bunch coriander leaves
100ml spiced wine

Method:

Cut the cabbage into quarters, add to a pot, pour over enough water to cover then bring to a boil, reduce to a simmer and cook for about 20 minutes, or until the cabbage is tender. Two minutes before the dish is due to be ready, add the coriander leaves to blanch.

Drain the cabbage and coriander leaf mixture (reserve the stock). Set aside to cool then chop as finely as you can.

Combine the bay berries and bayleaves in a mortar and pound to a powder. Add the cabbage and coriander mixture then pound to a paste. Turn the mixture into a saucepan and stir in the spiced wine and about 100ml of the reserved cabbage stock. Bring to a boil and cook for about 20 minutes, or until thickened. Use as a sauce or as a topping for dishes such as small casserole

Find more recipes from Vinidarius' Apici Excerpta on this site's page dedicated to the Vinidarius Excerpts from Apicius with Translations.