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Aliter Coliclos V (Stalks, Another Way, V)
Aliter Coliclos V (Stalks, Another Way, V) is a traditional Ancient Roman recipe for a classic dish of cabbage and/or stalks (eg sprouting broccoli) cooked in stock, oil, wine and cumin that's garnished with black pepper, chives, cumin and coriander leaves and served in a spelt flour, pine nut and raisin sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Stalks, Another Way, V (Aliter Coliclos V).
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesHerb RecipesVegetable RecipesMilk RecipesAncient Roman Recipes
Original Recipe
Aliter: coliculis conditis ut supra superfundes alicam elixam cum nucleis et uva passa. piper asparges.
Translation
Another Way: Prepare and season the stalks as above, cover them with boiled spelt mixed with pine nuts and raisins. Sprinkle with pepper [and serve].
Modern Redaction
Ingredients:
200g sprouting broccoli or young cabbage leaves, parboiled until just tender
1/2 medium cabbage, cut into wedges
For the Stock:
60ml
vegetable stock
60ml white wine
2 tbsp olive oil
1/2 tsp
ground cumin
To Garnish:
1/2 tsp freshly-ground
black pepper
1 tbsp
chives, chopped
1/4 tsp
ground cumin
1 tbsp
coriander leaves, shredded
For the Sauce:
3 tbsp spelt flour
200ml milk
40g raisins
30g toasted pine nuts, finely chopped
Method:
Combine the vegetable stock, wine, olive oil and cumin in a pan. Add the cabbage and sprouting broccoli, bring to a simmer, cover and cook for about 10 minutes, or until the greens are just tender.
When cooked, stir the black pepper, chives, ground cumin and coriander leaves into the greens.
In the meantime, whisk the spelt flour with water (about 60ml) to form a smooth slurry. Combine the milk and raisins in a pan and bring to a simmer then whisk in the spelt flour slurry. Continue cooking, stirring constantly, until thickened then add the pine nuts.
Turn the greens into a serving dish, pour over the spelt flour 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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