Pisam coques
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Original RecipePisam coques (from Apicius' De Re Coquinaria V,3,1)Pisam coques. cum despumaverit, porrum, coriandrum et cuminum supra mittis. teres piper, ligusticum, [careum hoc est caravita] careum, anethum, ocimum viride, suffundis liquamen, vino et liquamine temperabis, facies ut ferveat cum ferbuerit, agitabis. si quid defuerit, mittis et inferes. TranslationCook the peas. When they produce a froth, put in leek, coriander and cumin. Grind pepper, lovage, caraway, dill and fresh bail. Moisten with liquamen, mix with wine and liquamen and bring to a boil. When it boils, stir. If anything should be lacking, add it and serve. Ingredients:
1 1/2kg fresh peas in the pod Method:Shell the peas and add to boiling water. Cook for about 8 minutes, or until almost done then drain and set aside. Meanwhile, combine the lovage, caraway, dill and basil in the wine and fish sauce. Whisk to combine and season with black pepper. Add the olive oil to a frying pan and when hot stir-in the cumin and coriander then add the leek and fry until soft (about 8 minutes). Stir-n the peas then pour the sauce over the top. Stir to combine then allow to heat through (about 2 minutes) before serving. |
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