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Pisam Adulteram Versatilem (Peas Turnover)
Pisam Adulteram Versatilem (Peas Turnover) is a traditional Ancient Roman recipe for a classic dish of mixed meats cooked with leeks that are layered with cooked peas in a dish, baked until set and inverted onto a serving plate. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Peas Turnover (Pisam Adulteram Versatilem).
prep time
20 minutes
cook time
110 minutes
Total Time:
130 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesHerb RecipesBeef RecipesChicken RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Pisam adulteram versatilem: coques pisam. cerebella vel aucellas vel turdos exossatos a pectore, lucanicas, iecinera, gizeria pullorum in caccabum mittis, liquamen, oleum. fasciculos porri capitati, coriandrum viridem concidis, et cum cerebellis coques. teres piper, ligusticum et liquamen...
Translation
Peas Turnover: Cook the peas. Put brains, or small birds or thrushes boned from the breast into a pan. Add Lucanian sausages, livers and chicken giblets, stock and olive oil. Cook the brains [and other meats] with a bunch of heads of leeks and chopped green coriander. Mix pepper and lovage and stock <along with some of the pea cooking liquid to make a stock. Line the base of a straight-edged pan with caul fat, grease with olive oil and arrange peas an the other ingredients in alternating layers, finishing with a layer of peas. Cook in the oven or over a low fire until the dish sets. Turn out onto a serving dish and bring to the table.>
Modern Redaction
Ingredients:
300g fresh garden peas or green beans
150g sliced calf's brains (or tinned corned beef), or sliced fowl breasts
115g Lucanian sausage, sliced
100g chicken livers and giblets
120ml chicken or veal stock
2 tsp olive oil
2 leeks, sliced
1/2 bunch
coriander, chopped
caul fat
For the Sauce:
1 tsp freshly-ground
black pepper
1 tsp
lovage seeds (or celery seeds)
120ml reserved pea stock
60ml white wine
1 tbsp liquamen (fish sauce)
2 tsp olive oil
Method:
Cook the peas (or beans) in unsalted water for about 8 minutes, or until just done. Drain and set aside to dry in a colander until needed (reserve the cooking liquid).
Combine the brains or fowl meats, sliced sausage, chicken livers and giblets, stock, olive oil, leeks and coriander in an oven-proof casserole. Transfer to an oven pre-heated to 160°C and bake for 60 minutes, or until thoroughly cooked.
Remove the meat mixture from the casserole and wash it. Pound the pepper and lovage in a mortar and mix in the liquamen and white wine then blend with 120ml of the reserved pea stock and olive oil. Pour into a pan and bring to a boil.
Line the casserole with caul fat then add a layer of meat, sprinkle with a little of the sauce and add a layer or peas. Continue layering the meats and peas in this fashion, moistening with the sauce and finishing with a layer of peas. Pour over the remaining sauce then transfer to the oven and cook, uncovered, for about 40 minutes, or until the ingredients have set.
Remove from the oven and turn out onto a serving dish. Sprinkle with black pepper and bring to the table.
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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