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).
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.
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.
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