Truffles
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- truffles (tubera)
- salt
- oil
- liquamen (fermented fish sauce)
- caroenum (reduced grape must)
- wine
- pepper
- honey
- starch (amulum)
Instructions
- Scrape and boil the truffles, sprinkle with salt, and fix on a skewer.
- Half-roast them.
- In a pot combine oil, liquamen, caroenum, wine, pepper and honey; bring to the boil and bind with starch.
- Dress the truffles in the sauce and serve.