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In Colocasio (For Taro)
In Colocasio (For Taro) is a traditional Ancient Roman recipe for a classic dish of taro roots (corms) that are boiled and served in a spiced honey and stock sauce thickened with starch. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: For Taro (In Colocasio).
prep time
30 minutes
cook time
50 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesVegetarian RecipesSpice RecipesAncient Roman Recipes
Original Recipe
In colocasio: piper, cuminum, rutam, mel, liquamen, olei modicum. cum ferbuerit, amulo obligas.
Translation
For Taro: [Mix] pepper, cumin, rue, honey, liquamen and a little olive oil. When it has boiled, thicken with starch.
Modern Redaction
Ingredients:
6 taro corms (roots), peeled and halved
For the Sauce:
1/2 tsp freshly-ground
black pepper
1/2 tsp
ground cumin
pinch of dried
rue (or
rosemary), crumbled
1 tbsp honey
6 tbsp liquamen (fish sauce)
4 tbsp olive oil
2 tsp cornflour (cornstarch) (or fine wheat starch to be authentic) whisked to a slurry with 2 tbsp water
Method:
Bring a pan of lightly-salted water to a boil. Add the prepared taro and cook for about 30 minutes, or until tender. Drain and set aside.
In the meantime, pound together the black pepper, cumin and rue (or rosemary) in a mortar. Work in the honey, liquamen and olive oil then turn into a pan. Bring to a boil and cook for a few minutes then whisk in the cornflour slurry until smooth. Bring to a simmer and cook until thickened.
Arrange the cooked taro in a dish then pour over the hot sauce. 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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