Pisam Vitellianam sive fabam
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Original RecipePisam Vitellianam sive fabam (from Apicius' De Re Coquinaria)Pisam Vitellianam sive fabam: pisam coques lias. teres piper, ligusticum, gingiber, et super condimenta mittis vitella ovorum, quae dura coxeris, mellis uncias III, liquamen, vinum et acetum. haec omnia mittis in caccabum et condimenta quae trivisti. adiecto oleo ponis ut ferveat. condies pisam, lias, si aspera fuerit. melle mittis et inferes. TranslationPeas à la Vitellius: Peas or beans in the style of Vitellius prepare thus: The peas or beans are cooked, when carefully skimmed, add leeks, coriander and mallow flowers: when done, crush pepper, lovage, oregano, and fennel seed moistened with broth and put it into a sauce pan with wine, adding oil, heat thoroughly and when boiling stir well; put green oil on top and serve. Ingredients:175g dried butter beans1 medium onion, chopped 2 tbsp olive oil 1 leek, chopped 60ml white wine 30g wheat flakes 1 tbsp garum (or Nam Pla) handful of chopped coriander leaves ½ tsp dried dill ½ tsp dried basil 500 ml water 1 tbsp white wine vinegar a pinch of aniseed sea salt to taste a handful of fresh parsley (optional) Method:Soak the butter beans in water over night. The following day, boil them in unsalted water for about 40 minutes. Meanwhile take a heavy pan and fry the onion and leek in a little oil. Add all the remaining ingredients to the pan (except for the parsley) and cover the butter beans with 500ml of water. Bring to the boil and simmer on a low heat for an hour. Both the wheat flakes and the butter beans should thicken the sauce and by the end of the hour the beans should be soft and ready to eat. Tip the entire content of the saucepan into a bowl and sprinkle the parsley over the top before serving. |
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