Aliter Bulbos (Bulbs, Another Way) is a traditional Ancient Roman recipe for a classic accompaniment of pounded onions that are fried to soften and mixed with a herb and spice honey sauce with liquamen. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Bulbs, Another Way (Aliter Bulbos).
Aliter: bulbos tundis atque ex aqua coques, deinde oleo frigis. ius sic facies: thymum, puleium, piper, origanum, mel, acetum modice et, si placet, et modice liquamen. piper aspargis et inferes.
Translation
Another Way: Pound the bulbs and boil in water. Then fry in olive oil. Make the sauce [from the following ingredients] thyme, pennyroyal, pepper, oregano, honey, a little vinegar and, if you like, a little liquamen. Sprinkle with pepper and serve.
Modern Redaction
In Apicius, as is common in Roman cookery the term 'bulbos' really does refer to bulbs and these could be the bulbs of tulip, narcissus, and daffodil. These are the 'bulbs' that seem to be referred to by Apicius. . Columella and Pliny the Elder reported that the buds or shoots of reeds were sometime called “bulbs" and sometimes “eyes." Platina included the squill (scilla) and sea onion in the term. Apart from the onion, the other bulbs in these lists contain contain toxic glycosides and CAN BE LETHAL. Only ever use onions in these recipes, DO NOT try the other bulb types. To keep with the 'bulbos' description use small or pickling onions.
For the Sauce:
1 tsp thyme, very finely chopped
1/2 tsp pennyroyal (but substitute lesser calamint to be safe) (or mint), finely chopped
1/2 tsp freshly-ground black pepper
1/2 tsp dried oregano, crumbled
1 tbsp honey
2 tbsp white wine vinegar
2 tbsp liquamen (fish sauce)
60ml strong vegetable stock
Method:
Chop the shallots or onions very finely then pound to a paste. Heat the olive oil in a pan, add the onions and fry for about 5 minutes, or until softened but not coloured. Take off the heat and set aside.
Combine the vegetable stock, liquamen, vinegar and honey in a pan. Add the thyme, pennyroyal, black pepper and oregano then bring to a simmer. Add the fried onions and stir to combine. Simmer until thickened and serve hot as a sauce or an accompaniment.
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