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Bulbos (Bulbs)
Bulbos (Bulbs) is a traditional Ancient Roman recipe for a classic relish or accompaniment of bulbs (onions) flavoured with olive oil, liquamen, vinegar and cumin. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Bulbs (Bulbos).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Bulbos: oleo liquamine, aceto inferes, modico cumino adsperso.
Translation
Bulbs: Serve with olive oil, liquamen, vinegar and a light sprinkling of cumin.
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.
Ingredients:
100g baby onions or shallots, finely shredded
2 tbsp olive oil
1 tbsp white wine vinegar
4 tbsp liquamen (fish sauce)
1/4 tsp
ground cumin
Method:
In a bowl, combine the shredded onions, olive oil, vinegar and liquamen. Cover and set aside to marinate for 60 minutes. When ready to serve, place in a small bowl and scatter over the cumin.
Serve immediately.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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