Bulbs (Hyacinth Bulbs)
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- bulbs (edible hyacinth/grape-hyacinth bulbs)
- oil
- liquamen (fermented fish sauce)
- vinegar
- cumin
- thyme
- pennyroyal
- pepper
- oregano
- honey
Instructions
- Serve bulbs with oil, liquamen and vinegar, sprinkled with a little cumin.
- Alternatively, pound the bulbs, boil in water, then fry in oil.
- Make a sauce of thyme, pennyroyal, pepper, oregano, honey, a little vinegar and optionally a little liquamen; sprinkle pepper and serve.