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Aliter pisam sive fabam (Broad Beans and/or Split Peas)
Aliter pisam sive fabam (Broad Beans and/or Split Peas) is a traditional Ancient Roman recipe for stew of split peas or broad (fava) beans garnished with hard-boiled egg yolks. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Aliter pisam sive fabam.
prep time
20 minutes
cook time
180 minutes
Total Time:
200 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesBean RecipesAncient Roman Recipes
Original Recipe
Aliter pisam sive fabam: despumatam subtrito lasare Parthico, liquamen et caroeno condies. oleum modice superfundis et inferes.
Translation
When the peas or
beans are skimmed mix broth, honey, must, cumin, rue, celery seed, oil and wine, stir. Serve with crushed pepper and sausage.
Though based on the work of the Roman fourth-century CE gastronome,
Apicius this recipe is derived from a description given in a poem from the epigrams the first-century CE poet, Martial.
Ingredients:
450g broad beans and/or dried split peas (with skins removed)
1 tsp
black peppercorns
4 tsp fresh
lovage (or celery leaves)
1¼ tbsp grated fresh or ground
ginger
60ml fruity white wine
pinch of
celery seeds
1¼ tbsp
liquamen (or Nam Pla)
3 tbsp olive oil
white wine vinegar to taste
Method:
Soak the peas and/or broad beans for 24 hours before cooking. Cook them in salted water over a low heat for several hours until they are soft (remember to keep topping-up the water).
When the pulses are done drain and add in the remaining ingredients. Mix well, place in a bowl, garnish with the halved yolks of hard-boiled eggs 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.
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