Aliter Bulbos (Bulbs, Another Way) is a traditional Ancient Roman recipe for a classic accompaniment of boiled baby onions served in a thyme, oregano and date sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Bulbs, Another Way (Aliter Bulbos).
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.
Ingredients:
200g baby onions or shallots, peeled and sliced into rings
2 tbsp olive oil
For the Wine Sauce:
80ml sweet white wine
2 tbsp liquamen
50ml strong vegetable stock
Method:
Heat the oil in a pan, add the onions and fry for about 8 minutes, or until coloured golden brown. Take off the heat and set aside.
In the meantime, combine the white wine, liquamen and vegetable stock in a pan. Bring to a boil and cook until reduced to 60% of its original volume. Add the fried onions and allow to heat through then serve as an accompaniment.
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