Aliter Tubera (Truffles, Another Way) is a traditional Ancient Roman recipe for a classic dish of truffles that are cooked in a a spiced herb and wine vinegar sauce with asafoetida. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Truffles, Another Way (Aliter Tubera).
Aliter tubera: piper, cuminum, silfi, mentam, apium, rutam, mel, acetum vel vinum, salem vel liquamen et oleum modice.
Translation
Truffles, Another Way: [Combine] pepper, cumin, silphium, mint, celery, rue, honey, vinegar or wine, salt or liquamen and a little olive oil.
Modern Redaction
Ingredients:
truffles, peeled and sliced
For the Sauce:
1/4 tsp freshly-ground black pepper
1/4 tsp ground cumin
pinch of asafoetida powder (hing)
1 sprig of mint, finely chopped
1 celery stick, finely chopped
pinch of dried rue (or rosemary), crumbled
2 tsp honey
1 tbsp white wine vinegar
1 tbsp liquamen (fish sauce)
1 tbsp olive oil
250ml vegetable stock or mushroom stock
Method:
Pound together the pepper, cumin, asafoetida, mint and rue in a mortar. Mix with the honey, vinegar, liquamen and olive oil then turn into a pan and whisk in the stock and celery. Bring to a boil then add the truffles and reduce to a simmer.
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