Conchicla de Pisa Simplici
A historical recipe from Cookery and Dining in Imperial Rome, by Apicius.
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A historical recipe
Cookery and Dining in Imperial Rome, by Apicius. Project Gutenberg eBook #29728.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Method
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- COOK THE PEAS [in the pods] WHEN SKIMMED ADD A BUNCH OF LEEKS AND GREEN CORIANDER.
- WHILE BEING COOKED CRUSH PEPPER, LOVAGE, ORIGANY, AND [the above] BUNCH [of herbs] MOISTEN WITH ITS OWN JUICE, WINE ENOUGH TO SUIT YOUR TASTE, THEN ADD OIL AND FINISH ON A SLOW FIRE .
- Thus G.-V.;
- Tor.
- Concicla Pisorum.
- Sch.
- feniculum instead of fasciculum.
- G.-V.
- de suo sibi fricabis;
- Tor.
- seorsim f.
- G.-V.
- wine wanting in Tor.
- Brandt, referring to {Rx} No.
- 154, suggests that the things crushed in a mortar be placed on top of the peas.
Plating
Cookware for this recipe
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Mortar and pestle