Oenogarum et Coriandrum in Tubera (Truffles in Coriander Wine Sauce)

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Oenogarum et Coriandrum in Tubera (Truffles in Coriander Wine Sauce)

Oenogarum et Coriandrum in Tubera (Truffles in Coriander Wine Sauce) is a traditional Ancient Roman recipe for a classic sauce of truffles or mushrooms in a wine and stock base flavoured with spices, coriander seeds and fish sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Truffles in Coriander Wine Sauce (Oenogarum et Coriandrum in Tubera).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Herb Recipes Beef Recipes Ancient Roman Recipes

Original Recipe

OENOGARVM IN TVBERA 1 (from Apicius' De Re Coquinaria) I, XXXI, 1

Piper, ligusticum, coriandrum, rutam, liquamen, mel, et oleum modice.

Translation

Take pepper, lovage, coriander, rue, liquamen, honey and olive oil. [To make the sauce, combine with wine then add the truffles].

Modern Redaction

Ingredients:

1/4 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1/2 tsp coriander seeds
pinch of dried rue (or rosemary)
120ml liquamen
120ml red wine
2 tsp olive oil
shavings of truffles, or thinly-sliced mushrooms

Method:

Grind together the pepper, lovage seed (or celery seeds), coriander seeds and dried rue (or rosemary) in a mortar. Blend in the liquamen, red wine, and oil then scrape into a pan and bring to a boil. Reduce to a simmer and cook until the volume has reduced by almost half.

Add the truffle shavings or mushrooms then cook for about 3 minutes, or until soft 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.