Holisera in Fasciculum (Horse Parsley) is a traditional Ancient Roman recipe for a classic accompaniment or salad of alexanders (horse parsley) served in a stock, oil and wine sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Horse Parsley (Holisera in Fasciculum).
Holisera in fasciculum redacta a manu ex liquamine, oleo et mero bene inferuntur, vel cum piscibus assis.
Translation
Horse Parsley. Collect and tie the alexanders (horse parsley) into small bunches. They are good served raw with stock, oil and unmixed wine, or with grilled fish.
Modern Redaction
Horse Parsley is another name for alexanders, a favourite potherb of the Romans.
Ingredients:
250g alexanders (or celery sticks) cut into 5cm lengths
120ml white wine
120ml vegetable stock or chicken stock
2 tbsp fish sauce
2 tbsp vinegar
freshly-ground black pepper, to taste
60ml olive oil
Method:
Wash and trim the alexanders (or celery). Place in a pan, then add the wine, stock, fish sauce and vinegar. Bring to a simmer, cover and cook for about 8 minutes, or until the alexanders are just tender.
Remove the pieces of alexanders from the stock with a slotted spoon. Arrange in a serving dish. Whisk the olive oil in to the stock and season to taste with black pepper. Pour this sauce over the alexanders and serve as an accompaniment to fish or as a salad.
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