Oenogarum cum Thymum et Satureiam in Tubera (Truffles in Savory-thyme Wine Sauce)
Oenogarum Thymum et Satureiam in Tubera (Truffles in Savory-thyme 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, celery seeds and fish sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Truffles in Savory-thyme Wine Sauce (Oenogarum Thymum et Satureiam in Tubera).
Aliter: thymum, satureiam, piper, ligusticum, mel, liquamen et oleum.
Translation
[Mix] thyme, savory, pepper, lovage, honey, liquamen and olive oil [then add the truffles].
Modern Redaction
Ingredients:
1/4 tsp dried thyme
1/4 tsp dried savory
1/4 tsp black pepper
1/4 tsp lovage seeds (or celery seeds)
1 tbsp honey
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), thyme and savory in a mortar. Blend in the liquamen, red wine, olive oil and honey 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.
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