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Pisam Adulteram Versatilem (Peas or Beans à la Vitellus)

Pisam sive Fabam Vitellianam (Peas or Beans à la Vitellus) is a traditional Ancient Roman recipe for a classic dish of peas or beans coked with leeks, coriander and mallow flowers that's served in a spiced wine sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Peas or Beans à la Vitellus (Pisam sive Fabam Vitellianam).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

4

Rating:

Tags : Wild FoodSpice RecipesHerb RecipesVegetable RecipesAncient Roman Recipes

Original Recipe

Pisam sive Fabam Vitellianam (from Apicius' De Re Coquinaria) V, iii, 9

Pisam sive fabam Vitellianam: pisam sive fabam coques. cum despumaverit, mittis porrum, coriandrum et flores malvarum. dum coquitur, teres piper, ligusticum, origanum, feniculi semen, suffundis liquamen et vinum, mittis in caccabum, adicies oleum. cum ferbuerit, agitas. oleum viridem insuper mittis et inferes.

Translation

Peas or Beans à la Vitellus: Cook the peas or beans. When they have been skimmed add leeks, coriander and mallow flowers. Whilst this is cooking, pound pepper, lovage, oregano and fennel seeds [in a mortar]. Moisten with stock and wine, and put [this sauce] into a pan [with the peas or beans]. Add oil and when it boils, stir. Before serving pour over a little fresh olive oil.

Modern Redaction

Ingredients:

300g fresh peas or beans, shelled
2 leeks, thinly sliced
60g mallow flowers
60g mallow leaves, shredded
1/2 bunch coriander, chopped

For the Sauce:
1/2 tsp freshly-ground black pepper
1/2 tsp lovage seeds (or celery seeds)
1 tsp dried oregano, crumbled
pinch of fennel seeds
120ml vegetable stock
60ml white wine
olive oil

Method:

Place the peas (or beans) in a pan, add water to cover, bring to a boil, cover and cook for about 10 minutes, or until tender. Skim the surface then add the leeks, mallow flowers and mallow leaves along with the coriander. Return to a simmer, cover and cook for 10 minutes more. Drain the mixture and reserve the stock.

Prepare the sauce. Pound together the black pepper, lovage seeds, oregano and fennel seeds. Stir in the reserved stock and white wine. Pour into a pan and bring to a boil then stir in the cooked vegetables. Cook until heated through then turn into a dish, 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.