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Tubera (Truffles)
Tubera (Truffles) is a traditional Ancient Roman recipe for a classic dish of truffles that are grilled and served with a light sauce thickened with starch. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Truffles (Tubera).
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Wild FoodSauce RecipesVegetarian RecipesAncient Roman Recipes
Original Recipe
Tubera radis, elixas, sale aspergis, et surculo infiges. subassas, et mittes in caccabum oleum, liquamen, caroenum, vinum, piper et mel. cum ferbuerit, amulo obligas. tubera exornas et inferes.
Translation
[Truffles:] Peel the truffles, boil, sprinkle with salt place on skewers and grill lightly. Place in a pan olive oil, liquamen, caroenum, wine, pepper and honey. When it boils, thicken with starch. Arrange the truffles [on a dish] and serve [with the sauce].
Modern Redaction
Ingredients:
truffles, peeled
salt, to taste
1 tbsp olive oil
1 tbsp liquamen (fish sauce)
60ml
caroenum
100ml white wine
1/2 tsp freshly-ground
black pepper
1 tbsp honey
2 tsp cornflour (cornstarch) mixed to a slurry with 2 tbsp water (originally
wheat starch (amulum) would have been used)
Method:
Peel the truffles and season with salt. Thread onto skewers, place on a roasting dish and under a hot grill. Cook, turning frequently, until golden brown all over and heated through.
In the meantime, combine the olive oil, liquamen, caroenum, white wine, black pepper and honey in a pan. Whisk to combine and bring to a boil then beat in the cornflour slurry. Bring to a simmer and cook until the sauce has thickened.
Arrange the truffle skewers on a dish, pour over the sauce 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.
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