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Conchiclam Apicianam (Dried Peas à la Apicius)
Conchiclam Apicianam (Dried Peas à la Apicius) is a traditional Ancient Roman recipe for a stew of mixed meats and peas with a spiced wine stock. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Dried Peas à la Apicius (Conchiclam Apicianam).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : Spice RecipesHerb RecipesPork RecipesBean RecipesAncient Roman Recipes
Original Recipe
Conchiclam Apicianam: accipies Cumanam mundam, ubi coques pisam, cui mittis Lucanicas concisas, isiciola porcina, pulpas, petasonem. teres piper, ligusticum, origanum, anethum, cepam siccam, coriandrum viride, suffundis liquamen, vino et liquamine temperabis. mittis in Cumanam, cui adicies oleum, pungis ubique, ut combibat oleum. igni lento coques ita ut ferveat et inferes.
Translation
Dried Peas à la Apicius: Take a clean earthenware pot to cook the peas. Add chopped Lucanian sausages, small pork patties and shoulder meat. Grind pepper, lovage, oregano, dill, dried onion and fresh coriander; moisten with
liquamen and mix with
liquamen and wine. Pu this in the pot, add oil, and puncture [the meat] all over so that it absorbs the oil. Cover over a low fire and serve.
Ingredients:
2kg fresh peas in their pods
200g pork shoulder
200g
Lucanian sausages (or other mild smoked sausage)
400g minced pork
1 egg
2 tbsp olive oil
1 tsp
lovage seeds (or celery seeds)
1 tsp dried
oregano, crumbled
1 tsp dried
dill
1 tsp dried onion
1/2 bunch fresh
coriander (cilantro), chopped
1 tbsp
liquamen (fish sauce (Nam Pla))
250ml wine
salt and black pepper, to taste
Method:
Shell the peas, parboil for about 5 minutes in salted water and set aside. Reserve the water and use to boil the pork shoulder for about 40 minutes, or until tender. Allow the meat to cool then cube. Slice the sausages.
Lightly season the minced pork, combine with the egg then shape into small balls or patties. Fry these until nicely browned and cooked through then set aside.
Pound together the lovage (or celery) seeds, oregano and dill in a mortar. Add the dried onions and coriander and pound to a paste. Now mix in the liquamen and wine to form a sauce then season to taste with salt and black pepper. Palace the pieces of meat in an earthenware casserole or tagine (in latin this is a cumanam ie made of Cumaean clay) then pour the sauce over the top and add 2 tbsp olive oil. Cover and allow to simmer gently until the meat is almost done (about 35 minutes). About 5 minutes before the end of this time stir-in the peas.
Season to taste, add a few generous twists of black pepper 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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