Conchicla Cum faba
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Original RecipeConchicla Cum faba (from Apicius' De Re Coquinaria)Conchicla Cum faba: coques. teres piper, ligusticum cuminum coriandrum viridem, suffundis liquamen, vinum et liquamen in ea temperabis, mittis in caccabum, adicies oleum. lento igni ferveat et inferes. TranslationCook the beans; meanwhile crush pepper, lovage, cumin, green coriander, moistened with broth and wine, and add more broth to taste, put into the sauce pan with the beans adding oil; heat on a slow fire and serve. Modern RedactionIngredients450g fresh, unshelled, beans (french beans or green beans)pinch of lovage or young celery leaves pinch of cumin seeds pinch of fresh coriander 100ml chicken or veal stock 70ml white wine 20ml olive oil or 30g butter pinch of black peppercorns Method:Trim the beans and steam them for ten minutes. Drain the pan and add the beans to it. Add the celery, cumin and coriander seeds to a mortar and grind them together. Blend with the stock and white wine. Pour this sauce over the beans and add the olive oil or butter. Simmer gently until the beans are heated through and the sauce has reduced. Pour into a bowl and serve. |
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