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Pisum cum Acetam (Peas with Vinaigrette)
Pisum cum Acetam (Peas with Vinaigrette) is a traditional Ancient Roman recipe for a classic dish of cooked and chilled peas dressed with soft-boiled eggs and dressed in an onion and egg vinaigrette. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Peas with Vinaigrette (Pisum cum Acetam).
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
<Aliter Pisam>: Pisum coques, agitabis et mittis in frigidam. cum refrigeraverit, deinde agitabis. concidis cepam minutatim et albamentum ovi, oleo et sale condies, aceti modicum adicies. in boletari vitellum ovi cocti colas, insuper oleum viridem mittis et inferes.
Translation
<Peas, Another Method>: Cook the peas, toss and place them in cold water. When they have cooled, toss again. Finely-chop and onion and a [hard-boiled] egg white. Season with olive oil, and add a little salt and vinegar. [Drain the peas into a mushroom dish]. Pour the yolk of a soft-boiled egg into the mushroom dish. Pour the olive oil [and vinegar sauce] over and serve.
Modern Redaction
Ingredients:
300g fresh garden peas
1 medium red onion, finely chopped
2 hard-boiled egg whites, finely chopped
3 tbsp olive oil
1 tbsp cider vinegar
sea salt, to taste
1 soft-boiled egg yolk
Method:
Cook the peas in lightly-salted water for about 8 minutes, or until just done. Drain and plunge in a bowl of cold water to chill and prevent any further cooking. When cold, drain and sit in a colander to dry.
Whisk together the onion, egg whites, olive oil and vinegar in a bowl. Season to taste with salt.
Pile the peas on a serving dish and crumble over the soft-boiled egg yolk. Drizzle the vinigrette dressing over the top 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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