Aliter Pisa Sive Faba (Peas or Beans, Another Way)

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Aliter Pisa Sive Faba (Peas or Beans, Another Way)

Aliter Pisa Sive Faba (Peas or Beans, Another Way) is a traditional Ancient Roman recipe for a classic dish of cooked pea in a honey, liquamen, caroenum, spice, oil and wine sauce that's served with forcemeat balls. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Peas or Beans, Another Way (Aliter Pisa Sive Faba).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Spice Recipes Pork Recipes Beef Recipes Ancient Roman Recipes

Original Recipe

Aliter Pisa Sive Faba (from Apicius' De Re Coquinaria) V, iii, 6

Aliter pisa sive faba: ubi despumaverit, teres mel, liquamen, caroenum, cuminum, rutam, apii semen, oleum et vinum. tudiclabis. cum pipere trito et cum isiciis inferes.

Translation

Peas or Beans, Another Way: [Boil the peas or beans.] When the froth has been skimmed off pound honey, liquamen, caroenum, cumin, rue, celery seed, oil and wine. Stir [into the peas]. Serve with ground pepper and forcemeat balls.

Modern Redaction

Ingredients:

300g fresh garden peas or green beans
200g cooked pork or beef dumplings (use the recipe for guineafowl formcemenats but substitute beef or pork)

For the Sauce:
1/2 tsp ground cumin
pinch of rosemary, or rue
1/2 tsp celery seed
1 tbsp honey
120ml vegetable stock
60ml caroenum
2 tsp olive oil
1 tbsp liquamen (fish sauce)
60ml white wine

freshly-ground black pepper, to taste

Method:

Cook the peas in unsalted water for about 8 minutes, or until just done. Drain and plunge in a bowl of cold water to chill and prevent any further cooking (reserve the cooking liquid). When cold, drain and sit in a colander to dry.

Prepare the forcemeats according to the recipe, substituting pork or beef for the guineafowl.

Now pound together the cumin, rosemary (or rue) and celery. Work in the honey, caroenum, olive oil and white wine before adding the reserved pea stock. Season with the liquamen then pour into a pan and add the peas and forcemeats. Bring to a simmer, cover and cook for about 25 minutes, or until the forcemeats are cooked. Turn into a bowl, sprinkle ground black pepper over the top and serve.
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.