Aliter Pisam Sive Faba (Peas or Broad Beans, Another Way)

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Aliter Pisam Sive Faba (Peas or Broad Beans, Another Way)

Aliter Pisam Sive Faba (Peas or Broad Beans, Another Way) is a traditional Ancient Roman recipe for a classic dish of cooked pea in a Parthian laser, stock and caroenum sauce with olive oil. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Peas or Beans, Another Way (Aliter Pisam Sive Faba).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Spice Recipes Bean Recipes Ancient Roman Recipes

Original Recipe

Aliter Pisam Sive Faba (from Apicius' De Re Coquinaria) V, iii, 7

Aliter pisa[m] sive fabam: despumatam subtrito lasare Parthico, liquamen et caroeno condies. oleum modice superfundis et inferes.

Translation

Peas or Broad Beans, Another Way: Prepare the boiled and skimmed peas or beans with Parthian laser, stock, and caroenum. Pour over a little olive oil and serve.

Modern Redaction

Ingredients:

300g fresh garden peas or broad beans

For the Sauce:
1 tsp Parthian laser (ground pine nuts mixed with asafoetida)
120ml vegetable stock
60ml caroenum
olive oil

Method:

Cook the peas (or broad (fava) beans) in unsalted water for about 8 minutes, or until just done. Drain and set aside to dry in a colander until needed.

Combine the vegetable oil and caroenum in a pan and work in the Parthian laster. Bring to a boil, add the peas, reduce to a simmer and cook until heated through. Turn into a bowl, sprinkle with olive oil 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.