The table of old times,
The Book of Recipes
Pea
Era: Roman Empire / Category: Support
Marcus Gavius Apicius (around 25 BC-around 37 Ap. JC)
Culinary art, book V, 186
Ingredients
for 6 persons :
350 g broken pea
100 g fresh peas
1 leek
½ boot of fresh coriander
½ Boot of fresh dill
Fresh basil (according to taste)
1 tablespoon of dried livèche
1 tbsp of dried oregano
1 tbsp in Carvi
1 pinch of cumin
1 dl of olive oil
1 tbsp of nuoc-mâm sauce (to replace the Garum*)
The preparation
1- Rinse the broken peas, then place them in a large saucepan. Cover with a liter of cold water and bring to a boil. Scan carefully. Then add the minced leek, coriander, dill and finely chiseled basil. Cover and cook over low heat for 1:45 a.m. to 2 a.m. until the peas are tender.
2- Scan the peas and whiten them in boiling salted water for a few minutes. Immediately plunge them into ice water to fix their color, then reserve them.
3- Cook the pods of the peas in a little water, then pass them to the potato press. Incorporate this puree to that of the broken peas.
4- Pile the livèche, oregano, carvi and cumin in a mortar. Add this mixture of arompes to the preparation, pour the olive oil, then gently season with the Garum. Mix the whole well.
5- Gently warm up the preparation for a few moments. Just before serving, sprinkle with a few whole peas for a touch of freshness. Serve very hot.
Annotations
• Garum *: If like me, you do not plan to get into the creation of this ancestral sauce (in order to keep courteous relations courteous), you can very well use the Cochatura di Alici or the Nuoc-Mâm fish sauce. For purists, Spanish researchers have analyzed leftovers found in clay storage jars sealed in a building in Pompeii and, with a recipe for Garum which would have been written in the 3rd century AD, they recreated what they claim to be the first 2000-year-old fish sauce. It is now marketed in Spain under the name of "Flor de Garum".
