Holus Molle ex Foliis Lactucarum cum Cepis (Vegetable Purée with Lettuce Leaves and Onions)

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Holus Molle ex Foliis Lactucarum cum Cepis (Vegetable Purée with Lettuce Leaves and Onions)

Holus Molle ex Foliis Lactucarum cum Cepis (Vegetable Purée with Lettuce Leaves and Onions) is a traditional Ancient Roman recipe for a classic dish of cooked lettuce and onion served in a lightly-spiced chicken stock and white wine vinegar sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Vegetable Purée with Lettuce Leaves and Onions (Holus Molle ex Foliis Lactucarum cum Cepis).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Vegetable Recipes Ancient Roman Recipes

Original Recipe

Holus Molle ex Foliis Lactucarum cum Cepis (from Apicius' De Re Coquinaria) III, xv, 3

Aliter holus molle ex foliis lactucarum cum cepis: coques ex aqua nitrata, expressa concides minutatim. in mortario teres piper, ligusticum, apii semen, mentam siccam, cepam, liquamen, oleum et vinum.

Translation

Another: Vegetable Purée with Lettuce Leaves and Onions: Boil [the lettuce and onion] in water with soda. Press them and chop finely. In mortar mix pepper, lovage, celery seed, dried mint, onion, stock, olive oil and vinegar. [Use the sauce to dress the vegetables.]

Modern Redaction

Ingredients:

1 head of lettuce
1 onion

For the Sauce:
1/2 tsp freshly-ground black pepper
2 tsp lovage seeds (or celery seeds)
1/2 tsp celery seeds
leaves from 1 sprig of mint, chopped
250ml chicken stock
1 tsp olive oil
2 tsp white wine vinegar (or cider vinegar)

Method:

Shred the lettuce and finely chop the onion. Place in a pan with about 100ml water, bring to a boil, reduce to a simmer, cover and cook for about 12 minutes, or until tender. Drain and press out the excess moisture then chop finely and pound in a mortar to purée.

In the meantime, pound the pepper, lovage seeds (or celery seeds), celery seeds and mint in a mortar. Moisten with a little stock then scrape into a pan. Add the remaining stock, olive oil and vinegar then bring to a boil. Reduce to a simmer and cook for about 20 minutes, or until thickened.

Arrange the vegetable purée in a dish, pour over the sauce and serve.
Find more recipes from Apicius' De Re Coquinaria, part of this site's Ancient Roman recipes collection.