Conchicla of Plain Peas
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- peas
- leek
- coriander
- pepper
- lovage
- oregano
- liquamen (Roman fermented fish sauce)
- wine
- olive oil
Instructions
- Cook the peas; when foaming, add a bundle of leek and coriander.
- Grind pepper, lovage, oregano, and herbs with the dish's own juice; moisten with liquamen and wine.
- Transfer to a Cuman pot, add oil, simmer over low heat, and serve.