Apician Conchicla
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- peas
- Lucanian sausages (Lucanicae)
- small pork forcemeat balls (isiciola porcina)
- meat pulp (pulpae)
- ham (petaso)
- pepper, lovage, oregano, dill
- dry onion
- green coriander
- liquamen (Roman fermented fish sauce)
- wine
- olive oil
Instructions
- Cook peas in a clean Cuman pot; add chopped Lucanian sausages, small pork forcemeat balls, meat pulp, and ham.
- Grind pepper, lovage, oregano, dill, dry onion, green coriander; moisten with liquamen; balance with wine and liquamen.
- Add to the pot with oil, prick all over to absorb the oil, cook over low heat until boiling, and serve.