Aliter Porros, or “Another Way to Cook Leeks,” is a recipe from the ancient Roman cookbook “De Re Coquinaria” by Apicius. This dish combines the simplicity of boiled leeks with the elegance of cabbage-wrapped leeks, showcasing the versatility of leeks in Roman cuisine. The recipe serves 4-6 people and offers a unique flavor profile that transcends its humble ingredients.
Before we dive into the preparation, let’s understand the historical context. Apicius’s cookbook is a treasure trove of ancient Roman recipes, each offering a glimpse into the culinary practices of the time. “Aliter Porros” is part of a series of recipes featuring leeks, highlighting the ingredient’s versatility and importance in Roman cooking.
Aliter Porros
Aliter Porros is a Roman recipe combining boiled and cabbage-wrapped leeks, stewed in oil and broth, offering a unique flavor profile with leeks and cabbage.
Ingredients
- 3-4 well-matured leeks
- 1 cabbage
- Olive oil
- Salt
- Water
- Broth (preferably homemade with carrot, celery, and lovage)
- Optional: Lovage, carrot, and celery for the broth.
Instructions
- Prep the leeks by cutting away the dark green parts, slicing them in half, and washing them thoroughly.
- Drop the leeks into boiling salted water and let them cook until just soft. Meanwhile, peel the outer leaves off a cabbage, blanch the tender leaves in boiling salted water, and dry them.
- Prepare the broth by mixing the water from boiling the leeks and cabbage, adding a little carrot, celery, lovage, salt, and pepper. Let the mixture reduce to concentrate the flavors.
- Cut the leeks into chunks about three inches long and wrap them tightly in dried cabbage leaves. Lay them seam-side down on a plate.
- Heat olive oil in a pan, add the wrapped bundles, and let them brown on one side. Then, add the strained broth and let it cook until the bundles are soft.
- Let the remainder of the broth reduce further to create a sauce. Top the bundles with the reduced broth before serving.
Notes
For additional variations, you can use store-bought broth or add spices like pepper, coriander, or cumin to the broth for extra flavor. This recipe is vegetarian and can be adapted to be vegan by using a plant-based broth.
Warning: Many recipes in Apicius are listed as having laxative properties, and although this is not one with that label, it may still have a similar effect.
Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 120Total Fat: 5gCarbohydrates: 20gFiber: 4gSugar: 4gProtein: 2g
