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Tybaris (Celery with wine vinegar)

By Pollux


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Roman Cookery: Ancient Recipes for Modern Kitchens.

Yes, this book has a new cover, but I like this one better. Blah, I am so horrible.
AFAIK, this recipe comes from Grant and was inserted by original site author (I will say again to PLEASE buy these author's books! By doing so, you will help support them — even for books that are older and might not sell as well anymore... These authors do not do this for money, they do it for love. Please support them!

This is a piquant dish, not unlike sauerkraut. Doris is a town a few miles north of Delphi in central Greece, and this recipe may hail from there, but it's more likely that Pollux is referring to the area of Southern Greece with spoke the Dorian dialect, for these people had a name for a simple lifestyle and this is certainly a straightforward dish. (Grant) suggest(s) reducing the acidity by using equal portions of wine and vinegar, on the grounds that in Antiquity the term vinegar could be applied to a rough beverage as well as the familiar condiment. None the less, the sharp flavor necessitate serving the celery in modest portions as a relish.

Original recipe:

Translation: 'And they used to call this "seasoning." They used to dub salad "green purées" The side dish the Dorians called tybaris, namely celery in vinegar.'

Ingredients

  • 1 head of celery
  • 125 ml/4fl oz white wine
  • 125 ml/4fl oz white wine vinegar

Preparation

  • Wash and chop the celery. Simmer it gently with the wine and vinegar until tender.
  • Serve either hot or cold.
  • Although this dish is rather sharp on the tomgue, salt may be added for extra bite.
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