Aliter pisam sive fabam
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Original RecipeAliter pisam sive fabam (from Apicius' De Re Coquinaria)Aliter pisam sive fabam: despumatam subtrito lasare Parthico, liquamen et caroeno condies. oleum modice superfundis et inferes. TranslationWhen the peas or beans are skimmed mix broth, honey, must, cumin, rue, celery seed, oil and wine, stir. Serve with crushed pepper and sausage. Though based on the work of the Roman fourth-century CE gastronome, Apicius this recipe is derived from a description given in a poem by the first-century CE poet, Martial. Ingredients:450g broad beans of dried split peas (with skins removed)1 tsp black peppercorns 4 tsp fresh lovage (or celery leaves) 1¼ tbsp grated fresh or ground ginger 60ml fruity white wine pinch of celery seeds 1¼ tbsp liquamen (or Nam Pla) 3 tbsp olive oil white wine vinegar to taste Method:Soak the peas or broad beans for 24 hours before cooking. Cook them in salted water over a low heat for several hours until they are soft (remember to keep topping-up the water). When the pulses are done drain and add in the remaining ingredients. Mix well, place in a bowl, garnish with the halved yolks of hard-boiled eggs and serve. |
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