Barley Tisane, Barrica Style
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- chickpeas
- lentils
- peas
- barley (tisana)
- olive oil
- leek
- coriander
- dill
- fennel
- beet
- mallow
- tender cabbage-shoot
- fennel seed
- oregano
- silphium (silfi/laser)
- lovage
- liquamen (Roman fermented fish sauce)
Instructions
- Soak chickpeas, lentils and peas. Rub the barley and boil it with the legumes.
- When it bubbles well, add plenty of oil, and chop over it leek, coriander, dill, fennel, beet, mallow and tender cabbage-shoot; put the finely chopped greens into the pot.
- Parboil the cabbage-shoots. Grind plenty of fennel seed, oregano, silphium and lovage.
- Temper the ground mixture with liquamen, pour over the legumes and stir. Chop more cabbage-shoot over the top.