Vitellian Peas or Beans
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- peas (or beans)
- pepper
- lovage
- ginger (zingiber)
- hard-boiled egg yolks
- honey
- liquamen (Roman fermented fish sauce)
- wine
- vinegar
- olive oil
Instructions
- Cook and smooth the peas.
- Grind pepper, lovage, ginger; add hard yolks, 3 oz honey, liquamen, wine, and vinegar.
- Combine in the pot, add oil, and boil; season the peas, smoothing if rough.
- Add honey and serve.